Authentic Rasam Vada Recipe with 5 Tips

Rasam Vada is a cherished South Indian delight, that brings together the crispy and aromatic in a symphony of taste that leaves you craving for more. Here is a detailed Rasam Vada recipe to help you make this delectable dish at home.

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This delightful combination consists of crisp, golden Vadas submerged in a tangy and aromatic rasam. With its unique blend of textures and flavors, Rasam Vada is a favorite not just in South India but throughout the country.

It is a popular choice for breakfast, brunch, or even a snack.

About The Rasam Vada Recipe

This Rasam Vada recipe also includes the process of making rasam powder. So, whenever you want to make rasam, you can use this rasam powder.

As you follow this Rasam Vada recipe, you will discover the careful selection of ingredients, the precision in preparation, and tips to make the perfect Rasam Vada.

Ingredients of Rasam Vada

For Rasam

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp hing
• 3 dry red chili
• 1 chopped onion
• few curry leaves
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 3 tomato paste
• Fresh coriander leaves
• 2 tbsp tamarind water
• 3 cups of water

For Vada

• 1 cup Urad dal (split black gram)
• 1 small piece of ginger
• 1 tsp salt
• 1/4 tsp hing
• 1 tsp cumin seeds
• 2 chopped green chili
• Coriander leaves
• Oil for frying

For Rasam Powder

• 3 tbsp Toor Dal (Split Pigeon peas)
• 3 tbsp Chana Dal (split Bengal gram)
• 2 tbsp Kashmiri red chili powder
• 1 tbsp black peppercorn
• 2 fistfuls coriander seeds
• 1 tbsp cumin seeds

How To Make Rasam Vada?

For Rasam Powder

In a dry pan, roast the 3 tbsp Toor Dal (split Pigeon peas) and 3 tbsp Chana Dal (split Bengal gram) over medium heat for 2 to 3 minutes.

Then add 1 tbsp black peppercorn, 2 fistfuls coriander seeds, and 1 tbsp cumin seeds. Roast them for another 2 to 3 minutes.

Allow all of the roasted ingredients to cool down at room temperature.

Once cooled, transfer all the roasted ingredients to a mixer jar. Then add 2 tbsp Kashmiri red chili powder and grind them into a fine powder.

Ensure that the mixture is ground well to release all the flavors.

For Rasam

In a pan, heat 1 tbsp oil. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds.

When they start to splutter, add 1/4 tsp hing, 3 dry red chili, 1 chopped onion, and a few curry leaves. Mix and cook.

Then add 1 tbsp ginger-garlic paste and cook for 2 minutes.

After that, add 1/4 tsp turmeric powder, 1 tsp red chili powder, salt to taste, and 3 tomato paste. Stir thoroughly and simmer for another two minutes.

Then add 3 cups of water, 2 tbsp tamarind water, and 3 tbsp Rasam powder. Mix well.

Cover the pan with a lid and cook for 8 to 10 minutes.

For Vadas

Wash and soak 1 cup Urad dal (split black gram) in enough water for about 3-4 hours.

After soaking, drain the water and transfer the lentils into a mixer jar. Add 1 small piece of ginger and grind them.

Then take out the mixture in a bowl. Add 1 tsp salt, 1/4 tsp hing, and tsp cumin seeds. Mix properly.

after that, add 2 chopped green chili and fresh coriander leaves. Mix well.

Ensure the batter should be thick enough to shape into Vadas.

Now, heat oil in a deep frying pan. Wet your hands, take a portion of the batter, and shape it into a Vada.

Carefully slide it into the hot oil. Fry them over a medium flame until crispy and golden brown.

For Serving

To serve, place a Vadas in a bowl and pour the steaming hot rasam over them.

Garnish your Rasam Vada with fresh coriander leaves to enhance the flavor.

Tips to Make Perfect Rasam Vada

• For tamarind water, soak the tamarind in warm water for 10 to 15 minutes and extract its juice. Discard the solids.

• Ensure Rasam is not too watery or too thick. The ideal consistency is slightly thin, similar to a soup.

• Rasam Vada is best enjoyed when both the Vadas and Rasam are hot.

• If you have leftover rasam, store it in an airtight container in the refrigerator. It can be stored for a few days.

• You can store the homemade Rasam powder in an airtight container. It can be used to make flavorful rasam and other South Indian dishes.

More South Indian Recipes

• Instant Sabudana Vada
• Homemade Appam Batter
• Rava uttapam
• Moong dal dosa

RECIPE CARD

Authentic Rasam Vada Recipe

Course: Breakfast, Brunch, Snacks, DinnerCuisine: South IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Rasam Vada is a cherished South Indian delight, that brings together the crispy and aromatic in a symphony of taste that leaves you craving for more. It is a popular choice for breakfast, brunch, or even a snack. Here is a detailed Rasam Vada recipe to help you make this delectable dish at home.

Ingredients :

• For Rasam

• 1 tbsp oil

• 1 tsp mustard seeds

• 1/2 tsp fenugreek seeds

• 1/4 tsp hing

• 3 dry red chili

• 1 chopped onion

• few curry leaves

• 1 tbsp ginger-garlic paste

• 1/4 tsp turmeric powder

• 1 tsp red chili powder

• Salt to taste

• 3 tomato paste

• Fresh coriander leaves

• 2 tbsp tamarind water

• 3 cups of water

• For Vada

• 1 cup Urad dal (split black gram)

• 1 small piece of ginger

• 1 tsp salt

• 1/4 tsp hing

• 1 tsp cumin seeds

• 2 chopped green chili

• Coriander leaves

• Oil for frying

• For Rasam Powder

• 3 tbsp Toor Dal (Split Pigeon peas)

• 3 tbsp Chana Dal (split Bengal gram)

• 2 tbsp Kashmiri red chili powder

• 1 tbsp black peppercorn

• 2 fistfuls coriander seeds

• 1 tbsp cumin seeds

Directions

• For Rasam Powder
• In a dry pan, roast the 3 tbsp Toor Dal (split Pigeon peas) and 3 tbsp Chana Dal (split Bengal gram) over medium heat for 2 to 3 minutes.
• Then add 1 tbsp black peppercorn, 2 fistfuls coriander seeds, and 1 tbsp cumin seeds. Roast them for another 2 to 3 minutes.
• Allow all of the roasted ingredients to cool down at room temperature.
• Once cooled, transfer all the roasted ingredients to a mixer jar. Then add 2 tbsp Kashmiri red chili powder and grind them into a fine powder.
• Ensure that the mixture is ground well to release all the flavors.
• For Rasam
• In a pan, heat 1 tbsp oil. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds.
• When they start to splutter, add 1/4 tsp hing, 3 dry red chili, 1 chopped onion, and a few curry leaves. Mix and cook.
• Then add 1 tbsp ginger-garlic paste and cook for 2 minutes.
• After that, add 1/4 tsp turmeric powder, 1 tsp red chili powder, salt to taste, and 3 tomato paste. Stir thoroughly and simmer for another two minutes.
• Then add 3 cups of water, 2 tbsp tamarind water, and 3 tbsp Rasam powder. Mix well.
• Cover the pan with a lid and cook for 8 to 10 minutes.
• For Vadas
• Wash and soak 1 cup Urad dal (split black gram) in enough water for about 3-4 hours.
• After soaking, drain the water and transfer the lentils into a mixer jar. Add 1 small piece of ginger and grind them.
• Then take out the mixture in a bowl. Add 1 tsp salt, 1/4 tsp hing, and tsp cumin seeds. Mix properly.
• after that, add 2 chopped green chili and fresh coriander leaves. Mix well.
• Ensure the batter should be thick enough to shape into Vadas.
• Now, heat oil in a deep frying pan. Wet your hands, take a portion of the batter, and shape it into a Vada.
• Carefully slide it into the hot oil. Fry them over a medium flame until crispy and golden brown.
• For Serving
• To serve, place a Vadas in a bowl and pour the steaming hot rasam over them.
• Garnish your Rasam Vada with fresh coriander leaves to enhance the flavor.

Notes

• For tamarind water, soak the tamarind in warm water for 10 to 15 minutes and extract its juice. Discard the solids.
• Ensure Rasam is not too watery or too thick. The ideal consistency is slightly thin, similar to a soup.
• Rasam Vada is best enjoyed when both the Vadas and Rasam are hot.
• If you have leftover rasam, store it in an airtight container in the refrigerator. It can be stored for a few days.
• You can store the homemade Rasam powder in an airtight container. It can be used to make flavorful rasam and other South Indian dishes.

Share your thoughts, tips, and stories about your Rasam Vada in the comments section. And if you like this Rasam Vada recipe, share it with your friends and family members.