Rasam Vada
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.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest vadas, use ice-cold water while grinding the dal. This prevents the grinder from heating up and keeps the batter light.
- 2Beating the batter by hand is crucial. The more air you incorporate, the softer and less dense your vadas will be.
- 3Always add the tempering to the rasam at the very end to preserve its fresh aroma and flavor.
- 4Ensure the rasam is piping hot when you pour it over the vadas for optimal soaking and flavor absorption.
- 5If your batter becomes slightly runny, you can add 1-2 tablespoons of rice flour to thicken it up.
Adapt it for your goals.
Garlic Rasam Vada
Crush 4-5 cloves of garlic and add them to the tempering along with the other spices for a pungent, flavorful twist.
Medu Vada SambarMedu Vada Sambar
Substitute the rasam with hot, flavorful sambar for an equally delicious and classic South Indian dish.
Baked VadaBaked Vada
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
Aids Digestion
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.
Good Source of Dietary Fiber
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.
Immunity Boosting Spices
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.
Frequently asked questions
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.