Rasa Vada Recipe
An Outlook On Rasa Vada :
Rasa vada is a blend of crisp medu vada doused in tangy aromatic rasam.
Vada is one of the exquisite traditional dishes that South Indian cuisine has to offer. It is an ultimate festive roastie in India and you can never imagine a celebration without this crunchy delight. There are quite a lot of versions of vada that differs from each state and region. It is popularly prepared at South Indian homes and many variations are made with this vada like dhahi vada, sambhar vada and rasa vada. Some of the other popular varieties of vada are rasa vada, medu vada, paruppu vada, sirudhaniya vada, keera vada and so on.
Rasa vada is a blend of crisp medu vada doused in tangy aromatic rasam. The texture of rasa vada recipe provides sensual appeal and its taste tantalizes your palates with an assortment of spices. Flavors from the Indian cuisine have made way all across the county and has crossed the national borders. And this recipe of rasa vada is yet another example of the incredible culinary skills of Indians. Rasa vada recipe is popular not only at homes, but many restaurants and iconic establishments serve this dainty delicacy in India.
Let us see the method of preparing this tangy treat of rasa vada recipe easily at home.
Ingredients Rerquired To Make Rasa Vada Recipe
How To Make Rasa Vada Recipe
Clean and soak urad dhal in a vessel for about two hours approximately.
Drain the water and add it to a blender and make a thick and smooth paste out of it
Transfer it to a bowl and sprinkle the required salt along with one or two pinches of asafetida
Stir in half a teaspoon of pepper powder to it.
Tip in some finely chopped onion, green chilies and grated ginger
Toss over some curry and coriander leaves.
Mix everything well and see to it that the batter is in the right consistency to make vada.
Heat oil in a wok and when it reaches the appropriate temperature, make small patties out of the vada batter and ensure to make a small hole in the middle and deep fry them.
Similarly, prepare all the vada.
Take out when they turn crisp and golden brown on both the sides and place it over a plate covered with paper towel.
Soak a little tamarind in hot water and let it remain for ten to fifteen minutes approximately.
When it cools down, just squeeze it and take the tamarind extract.
Add the measured quantity of pepper corns, jeera seeds and garlic pods in a blender and blend it to a coarse paste and keep it
Mash the tomato and pour in a little hot water to it.
Place a saucepan in the stove and tip in a teaspoon of sesame oil into the pan.
When it is heated, add a teaspoon of mustard seeds to it.
When it splutters, stir in some jeera seeds and a dried red chili
Finally toss over some curry leaves with a pinch of asafetida.
Now that the tempering is over, add the ground masala paste and give a nice stir
It will turn aromatic and at this stage and now add the mashed tomato to it and stir for a few seconds till it softens.
After a while, pour in the tamarind extract with two or three cups of water.
Here you sprinkle the required salt along with half a teaspoon of turmeric powder.
When it comes to a boil, toss over some coriander leaves and turn off the stove.
Take the sizzling hot rasam in a large bowl.
Dip in four to five vada in the rasam and close it with a lid for five to ten minutes.
After it soaks well, garnish it with some lush green coriander leaves and serve it hot on a rainy evening.
Tips To Make Rasa Vada Recipe :
- While making the vada batter do not pour water in the blender. Just sprinkle some water and let the batter be thick and fluffy.
- Fry them as soon as the batter is ready in order to get light golden color vada. If you keep the batter for a longer time, the vada will turn brown.
- Instead of pepper powder you can also use whole pepper corns if you like it to relish the zing while biting it.
- Do not overboil the rasam as it will give a bitter taste.
- Dip the vada while the rasam is still hot, so that the spicy juices get absorbed up well.
Ingredients
Directions
Clean and soak urad dhal in a vessel for about two hours approximately.
Drain the water and add it to a blender and make a thick and smooth paste out of it
Transfer it to a bowl and sprinkle the required salt along with one or two pinches of asafetida
Stir in half a teaspoon of pepper powder to it.
Tip in some finely chopped onion, green chilies and grated ginger
Toss over some curry and coriander leaves.
Mix everything well and see to it that the batter is in the right consistency to make vada.
Heat oil in a wok and when it reaches the appropriate temperature, make small patties out of the vada batter and ensure to make a small hole in the middle and deep fry them.
Similarly, prepare all the vada.
Take out when they turn crisp and golden brown on both the sides and place it over a plate covered with paper towel.
Soak a little tamarind in hot water and let it remain for ten to fifteen minutes approximately.
When it cools down, just squeeze it and take the tamarind extract.
Add the measured quantity of pepper corns, jeera seeds and garlic pods in a blender and blend it to a coarse paste and keep it
Mash the tomato and pour in a little hot water to it.
Place a saucepan in the stove and tip in a teaspoon of sesame oil into the pan.
When it is heated, add a teaspoon of mustard seeds to it.
When it splutters, stir in some jeera seeds and a dried red chili
Finally toss over some curry leaves with a pinch of asafetida.
Now that the tempering is over, add the ground masala paste and give a nice stir
It will turn aromatic and at this stage and now add the mashed tomato to it and stir for a few seconds till it softens.
After a while, pour in the tamarind extract with two or three cups of water.
Here you sprinkle the required salt along with half a teaspoon of turmeric powder.
When it comes to a boil, toss over some coriander leaves and turn off the stove.
Take the sizzling hot rasam in a large bowl.
Dip in four to five vada in the rasam and close it with a lid for five to ten minutes.
After it soaks well, garnish it with some lush green coriander leaves and serve it hot on a rainy evening.
