February 24, 2016

Rasa Vadai


Rasa vadai is a mouth watering snack that melts in our mouth with its soft and spongy nature. The tangy flavour of the rasam merges with original taste of the vadai and gives a heavenly taste. The secret of the Rasa vadai lies in its spongy softness. Here is the recipe ...



Ingredients to make Vadai:

Bengal gram / Chana dal (kadalai paruppu) 3 cups - 300 gms

Urad  dal & Thur dal 1 tb  spoon each

Red chillies 5 or 6

Finely chopped green chillies,curry leaves and ginger 3 teaspoons together

Salt as required

Oil for deep frying

Hing powder 1/2 tea spoon




Method for making the Rasa Vadai:


Soak the dals and chilles together for 3 hours, wash them and drain them well.  Grind them to a batter coarsely with salt very less water. The batter must be smoother than the masal vadai batter. Add all the chopped items and hing powder and mix well.

In one stove boil water and once it boils well keep the stove in low flame. In another stove heat the oil for deep frying the vadais. 


Take small balls of the batter and press them to make a small vadais with wet hand or on a Plastic sheet  and drop them in to the oil. 4 to 5 vadai can be made in each yield.


Once they are fried well transfer them to the water boiling in the next stove. Let them be there till you drop the rest set of vadais in the pan( 4 minutes). While they are frying transfer the vadais in the hot, boiling water to the Hot rasam.














Now let the Vadais to be soaked in the Rasam at least for an hour and serve.


(In some shops a special dhal called Vadai paruppu or Pattani paruppu is available for making vadais. Instead of Bengal gram that can also be used)



Method for making Rasam:



  • Sauté mustard seeds and curry leaves in a tea spoon of ghee and add 2 cups of tamarind juice. 

  • Chop 2 tomatoes and allow it to boil in the tamarind juice. Add turmeric powder, and salt. 

  • Slit two green chillies and add them to it while boiling. Put 2 tea spoons of Rasam Powder and let it to boil for 3 more minutes. 

  • Once the raw smell goes add a table spoon of boiled Thur dhal mixed in a cup of water and switch off the stove in two minutes. 

  • Garnish with coriander leaves.



SHARE THIS POST   

1 Comments
Comments