There are 3 main processes in making rasa vadai. First, we need to soak the dal and then prepare the vada with all spices. Then we need to make spicy and tangy rasam. Then we need to soak the fried vada in rasam and allow it to rest in rasam. The soaking process will ensure the vada to absorb all the richness of the rasam. Finally, while serving, top the vada with more rasam and garnish with coriander leaves and a dollop of ghee!
Ingredients
- 10 Parippu Vadas (Chana dal vada)
- 2 tsp. Toor dal, cooked
- 1 ¼ tsp. Rasam powder
- ¼ tsp. Turmeric powder
- 1 Tomato
- 1 cup, thin tamarind extract
- Salt, to taste
- Asafoetida, a pinch
- ¾ tsp. Freshly ground pepper
- 1 tsp. Oil
- ¼ tsp. Mustard seeds
- A few Coriander leaves
- Curry leaves, a sprig
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 parippu vadas separately. In a serving bowl, add the hot vadas and piping hot rasam.
- Garnish with coriander leaves and serve rasa vadai immediately.