Rasam Vada

Instructions

1. 1

   Prepare the Vada Batter

   • Wash the urad dal thoroughly under running water until the water runs clear. Soak it in ample water for at least 4 hours, or preferably overnight.
   • Drain the water completely. Transfer the dal to a grinder or blender along with chopped ginger and green chillies.
   • Grind to a thick, smooth, and fluffy paste, adding 1 teaspoon of ice-cold water at a time only if absolutely necessary. The batter must be very thick to prevent oily vadas.
   • Transfer the batter to a large bowl. Add salt, whole black peppercorns, chopped curry leaves, and hing.
   • Using your hand or a stand mixer with a whisk attachment, beat the batter in a circular motion for 5-7 minutes. This incorporates air, making the vadas light and fluffy. To test for readiness, drop a small dollop of batter into a bowl of water; it should float immediately.
2. 2

   Cook the Rasam

   • In a medium-sized pot, combine the tamarind paste, chopped tomatoes, turmeric powder, rasam powder, salt, and 4 cups of water.
   • Bring the mixture to a vigorous boil over medium-high heat. Then, reduce the heat to low and let it simmer for 15-20 minutes. This allows the flavors to meld and cooks off the raw taste of the tamarind and spices.
   • Stir in the cooked and mashed toor dal and the optional jaggery. Mix well until the dal is fully incorporated.
   • Let the rasam simmer for another 5 minutes. Keep it hot while you fry the vadas.
3. 3

   Prepare the Tempering (Tadka)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds, broken dried red chillies, hing, and the sprig of curry leaves. Be careful as the leaves will splutter.
   • Sauté for about 30 seconds until the chillies darken slightly and the mixture is fragrant.
   • Immediately pour this hot tempering over the prepared rasam. Stir gently and garnish with half of the chopped coriander leaves. Cover the pot to trap the aromas.
4. 4

   Fry the Vadas

   • Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface steadily.
   • Dip your hands in a bowl of water. Take a lemon-sized portion of the batter onto your wet palm, flatten it slightly, and make a hole in the center with your thumb. This helps the vada cook evenly.
   • Gently slide the vada into the hot oil from the side of the pan. Fry in batches of 3-4, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, turning occasionally, until they are golden brown and crisp. The flame should be medium throughout to ensure they cook through.
   • Remove the fried vadas with a slotted spoon and drain them on a wire rack or paper towel.
5. 5

   Assemble and Serve

   • For extra soft vadas, soak the freshly fried vadas in a bowl of warm water for 5 minutes, then gently squeeze out the excess water between your palms.
   • Place 2 vadas in each serving bowl.
   • Pour a generous amount of the hot rasam over the vadas, making sure they are fully submerged.
   • Let them soak for at least 10-15 minutes to absorb the flavors and soften completely.
   • Garnish with the remaining fresh coriander leaves and a drop of ghee if desired. Serve hot.