"Urad Dal~Sprouted Green Moong Vadas Dunked in Onion Rasam" ... A delicious starter sort of dish served in many South Indian restaurants with Thali food … Try this awesome combo of small sized vadas dunked in piping hot rasam … they taste superb ….
** A few decades back there were not many restaurants in Thane, the city were I live that is next station from Mumbai City unlike now where they are at least 3-4 in a single road. When I married and settled in Thane, the city was not overcrowded like now and was much more peaceful though with development, it is no more the same. There were many small South Indian restaurants and we just had to do with the same. Then came a few good ones to our relief and our happiness knew no bounds. Among them was hotel Woodlands that is running strong till date. They had this Thali food system which was awesome and we loved ordering the same which had different assorted dishes each time. They served Vadas dunked in rasam as appetizers before serving the Thali and I simply loved sipping and munching on the vadas served hot. After relishing those small vadas dunked in rasam as appetizers in hotel woodlands over a decade back I have always loved having them exactly like they serve in glasses. I often prepare it at home now as somehow I do not like going out for heavy food now as somehow unlike those days when we were younger, I am not able to do justice to food served. Coming to this rasam vada it is easy to prepare and I have posted the same before too. The recipe remains the same except for the fact that this time I added on sprouted green moong to the urad dal while grinding to prepare the vadas. However, I am repeating the recipe here and sharing a few links below with reference to the requirements in the post.
** Here is my method of preparing "Urad Dal~Sprouted Green Moong Vadas Dunked in Onion Rasam" … My Style ….
** You need about 2 cups of sprouted whole green moong for this recipe, which you need to prepare two days before. I always prepare whole green moong sprouts in bulk and store it in my fridge, so that I can add a handful to salads etc. as they are high in protien and great for health. Sharing the link of preparing the sprouts at the end of this recipe, for those who would like to learn about sprouting method.
** Wash and soak 1 cup Urad dal 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.
** Add in both the Urad dal and the sprouted whole green moong into a mixer grinder and grind 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.
** For Frying : Heat plenty of oil for deep frying in a thick bottomed kadai, when it reaches smoking point, lower the heat, wait for a few 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 cripy and brown by flipping 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 these vadas dipped in Rasam ie know as Rasam Vada, and 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 vada’s 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 Masoor dal for this particular Rasam. You can use any of the one’s mentioned. Remove and mash it well.
** To the mashed dal add 4-5 cups of water, 2 finely chopped tomatoes (I ground it coarsely this time), 1 tablespoon of tamarind paste, salt to taste and bring to a boil. Now add in 2-3 medium sized onions peeled and cut into medium sized pieces and cook till done. keep this aside simmering.
** Heat 2-3 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 full 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 flavor like a soup and bite on the vada’s.
** "Urad Dal~Sprouted Green Moong Vadas Dunked in Onion Rasam" is done and ready to be served. You should always serve this piping hot with the vadas dunked in it for maximus taste of the same. Rasam Vada taste best when the vadas are eaten and the rasam sipped hot. 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.
** I am also sharing the link below to the “Rasam Vada” recipe posted in the Blog before. The recipe remains the same, except for the fact that those vadas were prepared using urad dal and moong dal. Do check out on that recipe too as there are plenty of step by step method pictures included in that recipe.
** I am sharing the link below to the Method of Sprouting whole Green Moong, Do go through the link if you need to know of the same and please do include sprouts into your daily diet as they are good for health having plenty of proteins.
** I am also sharing the link below to the Method of preparing "Urad Dal~Sprouted Green Moong Dahi Vadas" using the same Vadas. This is a sort of 2 in 1 dish if you like Dahi Vadas like me, I always divide the prepared Vadas and prepare some as Rasam Vadas, while the other half is dunked in spiced curds and kept to chill in the fridge for next day, tastes awesome.
** I am also sharing a common link for the preparation of “Vada” below, wherein there are many types of Vadas prepared and posted in the blog before, do try out various option and enjoy with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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