Rasa Vadai

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Serves
10
Preparation Time: 50 minutes
Cooking Time: 30 minutes
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Preparation Method

For Rasam:
  • Soak tamarind and extract juice.
  • Mix together tamarind extract, cumin powder and pepper powder.
  • Crush the garlic.
  • Split the red chillies.
  • Heat a teaspoon of Idhayam Sesame Oil.
  • Temper with mustard, add curry leaves, red chillies and asafoetida.
  • Pour the tamarind extract and allow it to boil.
  • When the rasam starts to boil add salt and coriander leaves.
  • Remove from fire and keep aside.
For Vada:
  • Soak the urad dhal for thirty minutes.
  • Grind it to a fine batter without adding water.
  • Add salt and mix well.
  • Chop the green chillies, shallots and mix  to the batter.
  • Heat a pan with Idhayam Sesame Oil, when it becomes hot, take a lemon sized vada batter, flatten it and make a hole in the centre.
  • Flip in to the oil.
  • Fry until crisp and golden brown on both sides.
  • Dip in hot water and soak the vadas in rasam.
  • Garnish with coriander leaves and serve it.

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