Feb 21, 2012

Rasa Vada (with Dal vada)

Rasa Vada

A tasty evening snack !!!

Makes: 8

For vada:

You can use any dal varieties for making vada (like tur dal, chana dal or moong dal ..)


1 cup (100 g / 4 oz) peas dal / yellow split dal / peas parippu (available @ Nilgiris in Chennai)

1 1/2 cup water ( for soaking dal )

5 small onion ( chuvannulli / sambar onion ), finely chopped

1/2 - inch piece ginger, finely chopped

1 green chilli, finely chopped

6 curry leaves, roughly chopped

1/2 teaspoon salt ( or to taste )

200 ml cooking oil ( 3/4 - inch from the base of the kadai )


Wash and soak peas dal for 1/2 hour. Drain out water completely.

Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).

Transfer this ‘’ coarse ‘’ parippu vada paste to another bowl and mix with chopped small onions, green chilli, ginger, curry leaves and salt.

Divide this mixture into 8 small lemon sized balls and flatten into round shape (like tikkis / pattice) and prepare it immediately.

Heat oil in a kadai. Reduce heat to medium and deep fry on a medium heat in batches ( 4 parippu vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 8 - 10 minutes for each side - low to medium heat. Avoid frying on high heat ). Keep aside.

For Rasam:

Homemade Mangalore Rasam Powder

Makes: 70 g


1 cup (100 g ) coriander seeds

10 dried red chillies

2 tablespoon gram dal (chana dal)

1 teaspoon cumin seeds (jeera)

1/2 teaspoon methi seeds (fenugreek / ulauva)

1 teaspoon hing (asafoetida / kaayam)

3 spring curry leaves (18 leaves)

1 teaspoon oil


Heat oil in an iron kadai / frying pan. Reduce heat to medium and lightly fry hing and fenugreek seeds until light brown and fragrant.

Add coriander seeds, dried red chillies, gram dal, jeera and curry leaves. Fry on a low heat for 10 - 12 minutes or until crisp / well roasted and aromatic.

Transfer these ingredients into a mixer bowl and make a fine powder. Store in an airtight container / dry bottle.

Plain Rasam

Serves: 3


1/2 cup ( 100 g ) tur dal

3 cups ( 300 ml ) water

1/2 teaspoon turmeric powder

1/2 teaspoon oil

Extra 1 cup (200 ml) water

Other ingredients:

3/4 teaspoon tamarind paste ( or 1/4 cup (30 ml / 3 tablespoons tamarind juice ) or 2 well ripe tomatoes, chopped

1 green chilli, slit lengthwise

3 1/2 teaspoons Homemade Mangalore Rasam Powder / or any good quality brand like MTR, 777 Madras rasam powder, Aashirwaad ...

1/4 teaspoon asafoetida ( hing )

1/2 teaspoon pepper powder

1/2 teaspoon salt ( or to taste )

1 teaspoon chopped coriander leaves ( optional )

For Seasoning:

2 teaspoons oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 spring curry leaves

2 red chillies, broken


Wash and clean tur dal. In a pressure cooker, boil dal with 3 cups water, turmeric powder and oil ( reduce the heat to medium after 2 nd whistle and pressure cook for 20 minutes or till done and soft ). Allow to cool naturally. Open the lid and mash well.

In a bowl, mix cooked dal with extra 1 cup (1 cup to 1 1/2 cup) water, tamarind paste / juice or chopped tomatoes, Mangalore Rasam powder, asafoetida, slit green chilli, pepper powder and salt to taste. Cover with a lid and cook on a medium heat for 20 minutes or till done / fragrant. Strain this rasam though a fine iron sieve to get a clear rasam.


In a small pan, heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add curry leaves and broken red chillies. Pour this seasoning over rasam . Keep aside for half an hour.

Final preparation:

Arrange vadas in a flat serving dish. Pour warm rasam over it. Keep a side for 2 hours to absorb all the flavors / softens. Sprinkle chopped coriander leaves when serving.

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