Rasam Vada Recipe: A delicious and flavorful soup and fritter combination snack made with urad dal for a crisp snack and a blend of spices for a juicy rasam It is possibly one of the most popular morning breakfast combo recipes, served with idli or dosa. These crispy deep-fried vadas are soaked directly in hot rasam, inflating them and making them soft and squashy for a flavorful ride.
South Indian cuisine is extremely popular for the variety of breakfast recipes it provides. These are generally clean and healthy meals with a lot of carbs. However, there are other types and variations of breakfast and snack foods that use deep frying as the primary method of cooking. Rasam vadai is a popular and tasty snack combo recipe known for its unusual combination of vada and spicy rasam.
My personal favourite vadas are those made with urad dal. Personally, I enjoy the combination of idli or dosa with a generous dollop of chutney. However, the same vada can be served with a variety of other types. The most common way to serve it is with dipped sambar or with sweetened yoghurt. There is another way to serve the same vada. It’s served with a generous helping of spicy and tangy rasam. This is especially popular in South India, where it is served as an evening snack, if not for breakfast in the morning. The plan is to serve the leftover vadas with lunch leftover rasam. However, the combination has grown in popularity and is now served as one of the morning breakfast meals. Personally, I believe that making rasam and vada specifically for morning breakfast is too time-consuming. As a result, it is best to prepare the rasam overnight and the vada in the morning.
Additionally, some additional tips, suggestions, and variations to the perfect spicy rasam vada recipe To begin, I believe it is best if the vadas are round in shape and that doughnut-shaped vadas be avoided. This is due to the fact that it is dipped in liquid and has a greater capacity to absorb juice inside if made spherical in shape. Second, I would strongly advise dipping the vadas when both the vada and the rasam are hot. When the vada is hot, it has a better chance of absorbing the rasam. Finally, no additional toppings are required for serving, but there is plenty of room for experimentation. To spice it up, add a generous amount of coconut chutney on top of the rasam vada, or finely chopped onions or your choice of the mixture.
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Rasam Vada Recipe Card:
Rasam Vada Recipe
For The Rasam Powder
- 2 tbsp coriander seeds
- 1 tbsp cumin
- 1 tbsp pepper
- 2 tbsp toor dal
- 2 dried red chilli
- few curry leaves
For South Indian Rasam:
- 2 tbsp oil
- 1 tsp mustard
- 1/2 tsp cumin
- pinch hing
- few curry leaves
- 1 tomato (finely chopped)
- 1 chilli i (slit)
- 1 cup tamarind extract
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp jaggery
- 1 cup toor dal (cooked)
- 4 cups water
- 2 tbsp coriander (finely chopped)
- 1 cup urad dal
- water (for soaking & grinding)
- 2 tbsp rice flour
- 1 inch ginger (finely chopped)
- 2 chilli (finely chopped)
- few curry leaves (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1/2 tsp salt
- oil (for frying)
How To Make South Indian Rasam From Scratch:
- first and foremost, dry roast 2 tablespoons coriander seeds, 1 tablespoon cumin, 1 tablespoon pepper, 2 tablespoons toor dal, 2 tablespoons dried red chilli, and a few curry leaves
- Roast the spices until they become aromatic but do not burn.
- Rasam powder is ready after blending to a fine powder. You can make a large batch of this and store it in an airtight container.
- To make rasam, heat 2 tbsp oil in a large kadai.
- splutter, 1 teaspoon mustard, 1/2 teaspoon cumin, a pinch of hing, and a few curry leaves
- Add 1 tomato, 1 chilli, 1 cup tamarind extract, 1/2 teaspoon turmeric, 1 teaspoon salt, and 12 teaspoon jaggery
- Stir well, cover, and cook for 10 minutes, or until everything is thoroughly cooked.
- Add 1 cup toor dal and 4 cups water and mix well, adjusting consistency as needed.
- When the water begins to boil, add 2 tbsp of the prepared rasam powder. You can adjust the amount of rasam powder to suit your taste.
- Make sure there are no lumps in the mixture.
- Boil for 2 minutes, or until all of the flavours have been absorbed. Do not overcook because the flavours will be lost.
- Finally, add 2 tablespoons coriander and your south Indian rasam is ready. Set aside.
How To Make Crispy Vada
- First, soak 1 cup urad dal in 3 cups of water for 1½ hours.
- Rinse thoroughly and drain the water. Transfer the soaked dal to a blender or food processor.
- Blend until a smooth, thick paste forms, adding water as needed.
- Transfer the urad dal batter to a large mixing bowl and stir in 2 tablespoons rice flour.
- Also add 1 inch ginger, 2 chilies, a few curry leaves, 2 tbsp coriander, and 1/2 tsp salt.
- Mix thoroughly to ensure that everything is well combined.
- Now, dip your hand into the water and scoop out a small ball of batter.
- Drop in hot oil while the flame is set to medium.
- Fry the vada on medium heat until golden and crisp.
- To remove excess oil, drain the vada on kitchen paper.
- Drop the vada into the hot rasam right away.
- Soak for 2 hours, or until the vada has absorbed all of the rasam.
- Finally, serve rasam vada topped with sev.
- First and foremost, ensure that the urad dal batter is very thickly ground. Otherwise, the vada will absorb the oil.
- Furthermore, adding dal to rasam is optional, but it adds a nice consistency to the rasam.
- Also, if you prefer crispy vada over juicy vada, pour rasam on top of the vada just before serving.
- Finally, rasam vada is delicious when served hot and spicy.
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