Rasam Vada (Urad dal + Moong dal).

Hot And Spicy Rasam Vada ......... Vada made of Urad dal + Moong Dal ........

Rasam Vada is a South Indian Specialty served in most restaurants as an appetizer. They are also called Rasam Bonda in some places. I have already posted this once before with a difference that it was prepared stuffing whole onion. However, this Rasam Vada is the traditional one that is served in most place in glasses before serving other dishes. Rasam Vada is spicy and served very very hot. 

Wash and soak 1 cup Urad dal and 1 cup moong dal together in plenty of water for 2 hours. Remove and drain in a colander till all the water has completely drained away. Keep aside in the colander for about 30 minutes so that there is absolutely no extra moisture left.

Grind the urad + moong dal mixture to a smooth paste without water. The trick in getting good vada lies in making of the paste. It is always better if you can grind it without water. However, if you find this difficult you can sprinkle some water and mix well and grind the same.

Remove the ground paste in a large flat bottomed vessel. Add salt to taste, 1 tsp hing powder, 1 large tablespoon of finely chopped ginger, 8-10 curry leaves chopped finely and 3-4 green chillies cut into round rings. Mix the batter well.

Heat plenty of oil for deep frying in a thick bottomed kadai, when it reaches smoking point, lower the heat, wait for 5 minutes then add about a large tablespoon of batter with the help of you hands gently into the oil. Do not overcrowd the kadai, there should be enough place to turnover the vadas and fry them evenly. Now keep the heat on medium and fry the vadas till crispy and brown by overturning them frequently. 

When the vadas are done, remove on an absorbent paper for the extra oil to get drained off. Repeat the procedure with the reaming batter, till all the batter has been used.

You can serve the vadas dipped in Rasam ie know as Rasam Vada, in Curds known as Dahi Vada or as it is with Chutney. I have made two dishes out of the same vada, I had prepared some by allowing them to get soaked in Rasam and some in Curds.

For soaking Method : Just put the vadas in warm water for 10 minutes, it absorbs the water. Remove and press them between the palms gently to squeeze out the water. This should be done gently so as to not break the vadas. Then add them into the prepared hot Rasam, cover and keep it aside for an hour so that the vadas get soaked properly in the Rasam.

For the preparation of Rasam : Wash and pressure cook ½ cup of masoor dal / tuvar dal or moong dal till well cooked I used Moong dal for the Rasam. You can use any of the one’s mentioned. Remove and mash it well. Add 4-5 cups of water, 2-3 finely chopped tomatoes, 1 tablespoon of tamarind paste, salt to taste and bring to a boil, keep this aside simmering. 

For Tempering : Heat 3 tblsp of oil in a small kadai, when hot add 1 tblsp of jeera, when they fry a bit add 1 tsp of rai (sasam) and when it splutters add 1 tsp of hing powder, 8-10 curry leaves and then add 3-4 large tablespoon rasam powder and stir well for a minute or two. Remove and add this to the simmering dal, mix well and bring to a boil. Once the rasam comes to a boil, lower heat and simmer for at least 10-15 minutes, stirring often. Remove and garnish with coriander leaves.

For serving : Rasam Vada is usually served in glasses in South Indian Restaurants. You can serve it in bowls too or in any serving dish of your choice. Just serve the Rasam Vada piping hot, as an appetizer. You have to sip the hot rasam for its flavour like a soup and bite on the vadas. The taste is really awesome. You will always crave for more of this hot Rasam Vada. 

Note : The quantity of Rasam Powder to be added while making the Rasam depends on individual taste. You can add more or less depending upon how spicy you want the rasam to be. This is a very spicy appetizer dish which is usually made spicy