Rasa Vada(Vadai)

Popular Appetizer from South India

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Rasa Vada Recipe (Nagercoil Style Rasa Vada)

Course: Appetizer, Chat, Snacks

Cuisine: Indian, Tamilnadu

Prep Time: 15 minutes

Cook Time: 1 hour

Soaking Time: 3 hours

Total Time: 1 hour 15 minutes

Servings: 6 People

Calories: 92kcal

Author: Sowmya Venkatachalam

Rasa Vada is very appetizing snack. This is Nagercoil Style Rasa Vada. Here the vada which we are making is Paruppu Vada instead of Methu Vada and the Paruppu Vadai is soaked in Spicy and tangy Rasam. A very appealing and appetizing snack!

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Ingredients

Ingredients for Rasam

• 1 Lemon Size Tamarind
• 1 Tablespoon Rasam Powder
• 1 Tomato
• Few Curry Leaves
• Salt To taste
• Coriander Leaves For Garnishing
• 1 Teaspoon Cumin Seeds
• 1/2 Teaspoon Peppercorns

Ingredients for Tempering Rasam

• 1 Teaspoon Ghee
• 1 Teaspoon Mustard Seeds

Ingredients for Vada

• 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
• 1 Tablespoon Raw Rice
• 1/2 Teaspoon Fennel Seeds
• Salt To Taste
• 10 Mint Leaves
• Few Coriander Leaves
• Few Curry Leaves
• 2 Red Chili
• 2 Green Chili
• 1 Teaspoon Grated Ginger

Instructions

Method for making Rasam

• Take the cumin seeds and pepper corns in a mixer 
  
• Grind it to a coarse powder and keep it ready
  
• Soak the tamarind in 1/2 cup of water and extract the juice . Grind the tomato in a mixer to a puree
  
• Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and hing and keep in flame and allow it to boil
  
• When it starts to boil, add rasam powder and allow it to boil for atleast 5 minutes till the raw smell of the rasam powder goes off. 
  
• Now, in a separate pan, add ghee and when the ghee is hot, add mustard seeds. When the mustard seeds starts to sputter, add cumin-pepper coarse powder and fry for 1 minute and remove from flame
  
• Add 3 cups of water and bring it to boil. 
  
• Add the tempered ingredients to rasam. 
  
• When the rasam starts to boil, remove from flame and finally garnish with coriander leaves
  

Method for making Vada

• Soak the dal amd rice in water for 2 hours
  
• After, 2 hours drain the water and keep it aside for anther 30 minutes do completely drain all the water
  
• After 30 minutes, take 2 tabespoon of dal and keep it aside. Add half quantity of the remaining dal in a mixer along with salt and red chilli to grind the chillies nicely. Now add the remaining dal and give a couple of pulse. The final vada flour should be coarse and not smooth
  
• To the ground vada flour add chopped green chillies, onion and grated ginger and mix well
  
• Heat oil in a heavy bottomed pan. Add a pinch of dough in hot oil and it it raises immediately, the oil is in the correct heatness. Take small quantity of dough, and make it a ball and keep it in flame and pat it to make a small patti
  
• Gently drop it in oil. Repeat for atleast 5-6 vadas. Fry the vada in one side
  
• After sometime, gently turn it to other side and keep it in medium flame and fry it evenly on both the sides. Remove the crispy vada from flame.
  

Procedure for Preparing Rasa Vada

• Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving
  
• Add the fried vadas taken from flame to one half of rasam. Make sure the rasam is hot, if not heat the rasam again and drop the hot vadas
  
• Soak all the vadas in rasam for atleast 1 hour. Ususally we make ulundhu vada(Medhuvada) which should be soaked only for 5 minutes, but this is masal vada and hence we need to dip in rasam for longer time for the rasam to get deeper into the vada
  
• After 1 hour, warm the rest of rasam . Take 2 ladles of rasam and add the dipped and soaked vada and garnish with coriander leaves
  
• The delicious and tangy rasa vada is ready for serving
  

Video

Notes

 

• The vada dough should be coarse then only the vada will be crispy
• While we wait for the dal to be soaked in water, we can prepare the rasam and keep it ready
• There is no need to add dal for rasam and we need diluted rasam.
• We can add chopped tomatoes while serving. It will be more colorful and attracts our family and guests while serving

Other South Indian Appetizers to Try

1. Sambar Vada
2. Thayir Vada
3. Onion Pakoda
4. Ulundhu Bonda

Nutritional Info

Nutrition Facts

Rasa Vada Recipe (Nagercoil Style Rasa Vada)

Amount Per Serving (1 Piece)

Calories 92 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 7g2%

Fiber 1g4%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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Method for making Rasam:

1. 1. Take the cumin seeds and pepper corns in a mixer

1. 1. Grind it to a coarse powder and keep it ready

1. 1. Soak the tamarind in 1/2 cup of water and extract the juice . Grind the tomato in a mixer to a puree

1. 1. Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and hing and keep in flame and allow it to boil

1. 1. When it starts to boil, add rasam powder and allow it to boil for atleast 5 minutes till the raw smell of the rasam powder goes off.

1. 1. Now, in a separate pan, add ghee and when the ghee is hot, add mustard seeds. When the mustard seeds starts to sputter, add cumin-pepper coarse powder and fry for 1 minute and remove from flame

1. 1. Add 3 cups of water and bring it to boil.

1. 1. Add the seasoned ingredients to rasam.

1. 1. When the rasam starts to boil, remove from flame and finally garnish with coriander leaves

Method for making Vada:

1. 1. Soak the dal and rice in water for 2 hours

1. 1. After, 2 hours drain the water and keep it aside for anther 30 minutes do completely drain all the water

1. 1. After 30 minutes, take 2 tabespoon of dal and keep it aside. Add half quantity of the remaining dal in a mixer along with salt and red chilli to grind the chillies nicely. Now add the remaining dal and give a couple of pulse. The final vada flour should be coarse and not smooth

1. 1. To the ground vada flour add chopped green chillies, onion and grated ginger and mix well

1. 1. Heat oil in a heavy bottomed pan. Add a pinch of dough in hot oil and it it raises immediately, the oil is in the correct heatness. Take small quantity of dough, and make it a ball and keep it in flame and pat it to make a small patti

1. 1. Gently drop it in oil. Repeat for atleast 5-6 vadas. Fry the vada in one side

1. 1. After sometime, gently turn it to other side and keep it in medium flame and fry it evenly on both the sides. Remove the crispy vada from flame.

Method for making Rasa Vada:

1. 1. Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving

1. 1. Add the fried vadas taken from flame to one half of rasam. Make sure the rasam is hot, if not heat the rasam again and drop the hot vadas

1. 1. Soak all the vadas in rasam for atleast 1 hour. Ususally we make ulundhu vada(Medhuvada) which should be soaked only for 5 minutes, but this is masal vada and hence we need to dip in rasam for longer time for the rasam to get deeper into the vada
   2. After 1 hour, warm the rest of rasam . Take 2 ladles of rasam and add the dipped and soaked vada and garnish with coriander leaves
   3. The delicious and tangy rasa vada is ready for serving

Rasa Vada(Vadai)

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!