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Rasam Wada


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This snack is perfect for a rainy day and also on cold days. The rasam itself is like a soup which is a definite cure for colds and since it has a tangy flavor, it is suitable for rainy days

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Rasam Wada recipe - How to make Rasam Wada

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Vadas
1 cup urad dal (split black lentils) , soaked for 2-3 hours
1/4 cup chopped onions
1 tsp chopped ginger (adrak)
4 green chillies , chopped
a pinch of asafoetida (hing)
salt to taste
oil for deep frying

For The Rasam
1/2 cup chopped tomatoes
2 garlic (lehsun) cloves , chopped
2 green chillies , chopped
1 tbsp lemon juice
a pinch of asafoetida (hing)
1 tsp chopped ginger (adrak)
1 tsp cumin seeds (jeera) powder
1 tsp freshly ground black pepper powder
salt to taste
2 tbsp chopped coriander (dhania)
1 tsp cumin seeds (jeera)
1 tsp oil
3 to 4 curry leaves (kadi patta)
Method

For the vadas
    For the vadas
  1. Combine the urad dal with ginger, greeen chillies and hing and blend in a mixer till fluffy and smooth.
  2. Add the salt, onions, curry leaves and coriander leaves and mix well.
  3. Divide the batter into equal portions and make wadas out of each portion.
  4. Heat the oil in a kadhai and deep fry each wada till golden brown and crisp from all the sides.
  5. Drain on an absorbent paper and keep aside.

For the rasam:
    For the rasam:
  1. Heat oil in a deep pan and add the cumin seeds, hing, green chillies, garlic, ginger and curry leaves and fry until raw smell of garlic is gone.
  2. Add the tomatoes and cook until tomatoes are soft
  3. Add 4 cups of hot water, lemon juice and salt and bring it to a boil.
  4. Add the cumin seeds powder and pepper powder and boil for just 1-2 mins.
  5. Add the chopped coriander and mix well.

How to proceed:
    How to proceed:
  1. Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the rasam and are soft.
  2. Place the vada in a serving bowl and top with some more hot rasam.
  3. Serve hot.



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This recipe was contributed by neelavenkatesh on 08 Jun 2011


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