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A classic South Indian comfort food! Crispy, savory lentil fritters (vadas) are soaked in a hot, tangy, and aromatic tomato-tamarind soup (rasam). It's the perfect combination of textures and flavors in every spoonful.
Prepare the Vada Batter
Cook the Rasam
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A classic South Indian comfort food! Crispy, savory lentil fritters (vadas) are soaked in a hot, tangy, and aromatic tomato-tamarind soup (rasam). It's the perfect combination of textures and flavors in every spoonful.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 393.33 calories per serving with 15.69g of protein, it's a moderately challenging recipe perfect for snack or lunch or appetizer.
Prepare the Tempering (Tadka)
Fry the Vadas
Assemble and Serve
Crush 4-5 cloves of garlic and add them to the tempering along with the other spices for a pungent, flavorful twist.
Substitute the rasam with hot, flavorful sambar for an equally delicious and classic South Indian dish.
For a healthier version, pipe the batter onto a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden. Note that the texture will be different from the fried version.
Urad dal, the primary ingredient for vadas, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The rasam is made with spices like tamarind, black pepper, cumin, and asafoetida (hing), all of which are known in traditional medicine to stimulate digestive enzymes and promote gut health.
Lentils like urad dal and toor dal are high in dietary fiber, which helps in maintaining bowel regularity, controlling blood sugar levels, and promoting a feeling of fullness.
Ingredients like turmeric (with its active compound curcumin), ginger, and black pepper have anti-inflammatory and antioxidant properties that can help support a healthy immune system.
One serving of Rasam Vada (2 pieces) contains approximately 280-350 calories, depending on the amount of oil absorbed during frying and the specific ingredients used in the rasam.
Rasam Vada offers a balance. The vadas are made from protein and fiber-rich urad dal, and the rasam is packed with digestive spices. However, the vadas are deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as part of a balanced diet.
Hard vadas are usually due to two reasons: 1) The batter was not aerated enough. You must beat it vigorously for 5-7 minutes until it's light and passes the 'float test'. 2) Too much water was added during grinding, which makes the batter dense and causes it to absorb more oil.
Yes. You can prepare the rasam and fry the vadas in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the rasam until piping hot and soak the vadas (or briefly re-fry/air-fry them for crispness) before serving.
Yes, you can air-fry the vadas for a lower-fat option. Brush the vadas with a little oil and air-fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp. The texture will be less soft and more crusty than the deep-fried version.