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Rasa vada/Rasam vadai



Rasa vada/Rasam vadai

Rasa vada is a delicious tea time snack common in  restaurants and tea stalls. It is also served as breakfast in tiffin stalls in South India. Spicy, crispy parippu vada made with thuvar vada/ channa dal soaked in tangy and mildly spiced rasam smells and tastes yummy . Try this, you will surely love it.

Ingredients

To make vadas 
Thuvar vada/ channa dal-1 cup
Green chilly- 3
Shallot- 2 chopped
Ginger- 1inch thick
Hing/ asafotida- a pinch
Turmeric powder- a pinch
Curry leaves
salt to taste
Oil for frying-1 cup



To make rasam 
Tamarind pulp thick- 1/2 cup
Shallots- 3-4
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Cumin powder- 1/4 tsp
Fenugreek powder- a pinch
Sugar- 1/4 tsp
salt to taste
Asafoetida/Kayam- a pinch
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Curry leaves- a few
Chopped coriander leaves- a little
Oil - 2 tsp
 

To make rasam: Heat two tsp of oil in a pan. Add mustard seeds, cumin, curry leaves and crushed garlic and saute for a minute. Next add chopped onion, and ginger and fry for a minute. Add tamarind pulp, 2 cups of water, turmeric powder, chilly powder, cumin powder, fenugreek powder, salt and sugar. Allow to this to simmer for 4-5 minutes. Finally add asafoetida and coriander leaves and  cover with a lid till it is ready to be served with vadas. ( you can also make this ahead of time and warm it up when you fry the vada.

To make the vada

Soak dal for at least four hours and drain in a colander and set aside.
Grind dal and chilly, shallot, curry leaves and ginger without adding water. Grind into a course paste. Mix hing turmeric and salt and shape into small lemon sized balls. Mean while heat oil in a pan.Flatten each ball in between your palm, press and  shape into small thin patties. Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil. Transfer the fried vadas into the warm rasam and allow it to soak for 4-5 minutes before serving.



Try this,
Hope you will all enjoy!

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