My mom makes the best rasa vada. It just melts in your mouth and I always craved for more. This is not like the normal rasam vada in which you dunk paruppu vada in rasam. This is a special rasam vada. I make it with uzhunnu vadas and it absorbs the rasam best and just melts in your mouth.
The batter has only channa dal and urad dal. The most important part is grinding the batter. You have to grind the batter till it is fluffy and light. That will make the vada fluffier when fried and melt in mouth when soaked in rasam. So hope you will try this and let me know what you think.
Ingredients
- 10 Uzhunnu Vada ( Medhu vada)
- 2 tsp. Toor dal, cooked
- 1 1/4 tsp. Rasam powder
- 1/4 tsp. Turmeric powder
- 1 Tomato
- 1 cup, thin tamarind extract
- Salt, to taste
- Asafoetida, a pinch
- 3/4 tsp. Freshly ground pepper
- 1 tsp. Oil
- 1/4 tsp. Mustard seeds
- a few Coriander leaves | curry leaves
Method
- Soak a small gooseberry sized tamarind in hot water and take a thin extract using 1 cup of water.
- In a pan add the tamarind water, rasam powder, asafoetida, salt and finely chopped tomato.
- Keep the cooked toor dal ready by diluting it with 1 cup of water.
- If using the freshly ground rasam powder add to the tamarind extract mix. Allow the tamarind mixture to boil for 5 to 7 minutes in a low flame.
- Add in the toor dal water to this and when it is frothy switch off the flame.
- Add the freshly ground pepper. Even if you are using fresh rasam powder add this fresh ground pepper. Temper with mustard seeds. Add curry leaves and coriander leaves.
- Keep the rasam piping hot. Make uzhunnu vadas on the other side and in a serving bowl, add the hot vadas and piping hot rasam. Garnish with coriander leaves and serve immediately.
