Rasa vada are made from vadas deep fried from specially seasoned dough and soaked in a rasam curry.
It is a two step process to prepare Rasa vada
a) Making the dough for vada and deep frying vadas
b) Preparing Rasam curry and soaking vadas in it
Ingredients for vada:
Bengal gram – 1 cup
Asafoetida – 1/4 spoon
Red dry chilly – 4 nos.
Small Onions – sliced 1/2 cup
Curry leaves,Salt – As per taste
Oil for fry – 1 cup
Method of preparation of vada:
Blend all the ingredients in a blender to make it to a thick paste by adding enough water to just let it grid (Not to make fine paste). When it is done, take small lemon size ball in your palm and press it to make flat cutlet shape. Fry in the medium heat oil till they get are deep brown color. Fish vadas to a separate container and let it cool.
We will make Rasam when the vada cools down.
Ingredients for Rasam
Coriander powder – 1 spoon
Asafoeteda powder – 1/4 spoon
small onions sliced – 1 spoon
garlic pods– 6
Red Chilly powder -1/2 spoon
Black pepper powder – 1/4 spoon
Turmeric Powder – 1/4 spoon
Fenugreek powder -1/4 spoon
Oil – 1 spoon
Coriander leaves, Curry leaves,salt as per taste
lemon – 1
Tomato – 2 numbers
Water – 4 cups
mustard seeds, Dry chilly
Method of preparation of Rasam
In a thick bottom vessel, heat the oil, and do seasoning with mustard seeds,dry red chilly, Curry leaves,sliced onion, sauté well. Lower the flame to minimum and add sliced tomatoes, once onion turns transparent, . wait till tomatoes turn tender, add fenugreek powder, Asafoeteda, coriander powder, turmeric powder, black pepper powder and sauté till the flavors are released. Sprinkle water every now to avoid burning and sticking of the masala. Add 4 cups of water and salt as soon as the masalas are blended and flavor are release, let Rasam boil.
Switch the flame off and add lemon juice, vadas into this rasam, garnish with coriander leaves. Close with a lid till the vada get soaked in the rasam for at least 1 hour before it is served.
Recipe submitted by Radha