In Gujarati
Rasam Vada
For Vadas
  • 1 cup Urad Dal (soaked for 2-3 hours)
  • 1 small onion (chopped fine)
  • 1 inch piece ginger (chopped fine)
  • 3-4 green chillies (chopped)
  • 1 sprig curry leaves (chopped fine)
  • 1 pinch hing
  • 1 tea spoon jeera
  • Salt to taste
  • Oil for frying

For Rasam
  • 1 big tomato (chopped)
  • 2 flakes garlic
  • 2 green chillies
  • 1 lemon
  • 4 cups water (or if possible
  • water from boiled tur dal)
  • 1 pinch hing
  • 1 spoon chopped ginger
  • 1 tea spoon jeera-pepper
  • powder
  • salt to taste
  • 2 table spoons chopped
  • coriander leaves
  • 1 spoon jeera
  • 1 spoon oil
  • 1 twig curry leaves

For the vadas

  • Grind the soaked urad dal until fluffy along with ginger, green chillies and hing.
  • Add salt, chopped onion, curry leaves, coriander leaves, mix well.
  • Fry them in hot oil and remove on absorbent paper to remove excess oil.
For the Rasam
  • Heat oil in a pot and add jeera, hing, green chillies, garlic, ginger and curry leaves and fry until raw smell of garlic is gone.
  • Add tomatoes and cook until tomatoes are soft
  • Add water/dal water, lemon juice and salt and bring it to a boil.
  • Add cumin- pepper powder and boil for just 1-2 mins.
  • Finally finish with chopped coriander leaves
To proceed
  • Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the rasam and are soft.
To serve
  • Place the vada in a serving bowl and top with some more hot rasam.
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