Vadai Recipe-Traditional Rasam Vadai

Deep Fried Snacks

oi-Priya

By Priya Devi

Tuesday, April 24, 2012, 14:21

Vadais, gets you slurping your tongue and smacking your lips. Vada is a fried snack, which is one of the popular snack forms in South Indian recipes.
There are different, tasty Vadai recipes like Thayir Cada, or Dahi Vada, Masala Vada, Parupu Va etc.
Rasam Vadai, is one of the popular Vadai recipe of Tamil Nadu. Rasam is a soupy liquid, which forms an integral part of a South Indian meal.
Rasam Vadai Recipe

Rasam

For powdering

Cumin seeds-2 tbsp
Corriander seeds-1 tbsp
Asfeotida-a pinch
Curry leaves-3
Dry chillies-3

For seasoning
Thoor Dhal-1/2 cup
Tomatoes-3 medium sized
Mustard seeds-1 tsp
Crushed Small onions-1 ' handful
Green chillies-2
Curry leaves-3 to 4
Turmeric powder-a pinch
Tamarind-a bit smaller than the size of a lemon
For Rasam
A little Corriander leaves

Method

Pressure cook thoor dhal and tomatoes with 2 cups of water and turmeric powder. Soak tamarind in a little water for half an hour and mash it.
Roast and powder the ingredients mentioned above.
Put a pan on the stove and pour oil required for seasoning.
Once the oil is heated up a little, add the mustard seeds. Saute it for a few seconds
Add the crushed small onions and saute
Add green chillies and saute
Add the curry leaves and saute for a few seconds
Add the powdered ingredients and saute for a minute.
Add tamarind water and allow it to boil.
Add pressure cooked thoor dhal and tomatoes. Add a little water if required. (Consistency should be watery)
Leave it until rasam is hot enough and remove the pan from the stove.
Keep the vessel intended for serving ready with a little corriander leaves in it.
Pour the rasam into it and immediately close the lid.
Vadai recipe

Ingredients

Bengal Gram-4 cups
Onions chopped-1 cup
Green chillies-4 to 5
Ginger chopped-2 tbsp
A few curry leaves
Oil for frying
Salt to taste

Method

Soak Bengal gram for 45 minutes
Grind it coarsely
In the process of grinding the dhal, add the other ingredients.
The ingredients should only be coarsely ground.
Make small balls, about the size of a lemon, flatten a little with the fingers and deep fry them.
When the vadais are made, drop them into the rasam.
Allow them to soak and absorb the rasam.
Rasam vadais are ready to be served.

This is one of the traditional vadai recipes of South India.