Rasam Dal Vada, South Indian Snack
by Tarla Dalal
Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience!
Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like
You can also try other South Indian snacks like Mysore Bonda or Thattai .
Rasam Dal Vada, South Indian Snack recipe - How to make Rasam Dal Vada, South Indian Snack
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The Dal Vadas
3/4 cup chana dal (split bengal gram)
1/4 cup chopped onions
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped coriander (dhania)
1 tbsp chopped curry leaves (kadi patta)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
oil for deep-frying
For The Rasam
1/2 cup roughly chopped tomatoes
10 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
3 cloves (laung / lavang) garlic (lehsun)
3 dry red chillies (pandi) , broken into pieces
1/4 tsp turmeric powder (haldi)
1 1/2 cups tamarind (imli) water
salt to taste
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 curry leaves (kadi patta)
Other Ingredients
1 tbsp finely chopped coriander (dhania)
For the dal vadas
- For the dal vadas
- Clean, wash and soak the chana dal in a deep bowl in enough hot water for 2 hours. Drain well.
- Blend the chana dal in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
- Heat the oil in a deep non-stick pan and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the rasam
- For the rasam
- Combine the tomatoes, black peppercorns, coriander seeds, cumin seeds, garlic, dry red chillies and turmeric powder in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add the tamarind water, salt and 1½ cups of water and mix well. Keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
- Add the prepared tamarind- tomato mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
How to proceed
- How to proceed
- Re-heat the rasam, switch off the flame, add the vadas and coriander and mix well. Cover with a lid and keep aside for 30 minutes. Serve.
| Energy | 204 cal |
| Protein | 5.9 g |
| Carbohydrates | 27.3 g |
| Fiber | 4.1 g |
| Fat | 8.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 234.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 7.4 mg |
| Folic Acid | 41.4 mcg |
| Calcium | 39.9 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 26 mg |
| Potassium | 324.8 mg |
| Zinc | 0.4 mg |
The recipe helped me cook such delicious vada and rasam. It was amazing
Wow.. this recipe is very famous in south india.. i have tried this.. It turned out really well.. the soft vadas.. with tangy spicy rasam.. this taste great while it is warm.. Just loved it..