Rasam Vada | Jain Rasam Vada Recipe | Gujarati Rasoi

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Rasam Vada
Rasam Vada is a popular South Indian recipe. This South Indian recipe in Gujarati is very quick to prepare and can be a good alternative to normal roti sabji. In this recipe we have prepared urad dal vadas and yummy tangy rasam. This rasam recipe at home is very easy to make and has peculiar tangy taste. The Rasam consists of tomatoes, tamarind water, some jaggery and tur dal cooked in some traditional spices. Crispy Vada and Hot Rasam is a fantastic combination. So do try out this Rasam Vada recipe in Gujarati and let me know about the taste in the comment box.

Rasam Vada Recipe Video : https://youtu.be/T3YCYd4w848
Recipe: Ingredients: For Rasam Masala:
  • 1 Teaspoon Coriander Seeds (Sabut Dhania)
  • ½ Teaspoon Cumin Seeds (Jeera)
  • 4-5 Black Peppercorns (Sabut Kali Mirch)
  • 8-10 Fenugreek Seeds (Methi Daana)
  • 8-10 Curry Leaves (Kadi Patta)
  • 3-4 Dried Red Chilies (Sukhi Lal Mirch)
  • Oil
For Rasam:
  • 1 Cup Boiled & Mashed Tur Dal
  • 2 Finely Chopped Tomato
  • ¼ Cup Tamarind (Imli) Water
  • 1-2 Teaspoons of Jaggery (Gud)
  • 2-3 Lengthwise Chopped Green Chilies (Hari Mirch)
  • 8-10 Curry Leaves (Kadi Patta)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili (Lal Mirch) Powder
  • 2-3 Teaspoon Rasam Masala
  • Finely Chopped Coriander Leaves (Dhania)
  • Salt
  • Oil
For Rasam Tempering:
  • 1 Teaspoon Mustard Seeds (Rai)
  • 1 Teaspoon Urad Dal
  • ¼ Teaspoon Asafoetida (Hing)
  • 8-10 Curry Leaves (Kadi Patta)
  • 2 Dried Red Chilies (Sukhi Lal Mirch)
  • Oil
For Vada:
  • 2 Cups Soaked Urad Dal
  • 3-4 Green Chilies (Hari Mirch)
  • 8-10 Coconut (Nariyal) Pieces
  • 8-10 Finely Chopped Curry Leaves (Kadi Patta)
  • Finely Chopped Coriander Leaves (Dhania)
  • Salt
Procedure:
  1. Heat very little oil and add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, curry leaves and dried red chilies. Roast them well. Let it cool down and grind it to powder. Our Rasam Masala is ready.
  2. For rasam take some oil and add tomatoes, lengthwise chopped green chilies, curry leaves and stir till tomato becomes soft.
  3. Add tamarind water, jaggery, turmeric powder and salt. Mix well and mash the tomatoes.
  4. Add water and let it boil well.
  5. Add boiled & mashed tur dal and stir well.
  6. Add red chili powder and rasam masala. Mix well and let it boil on low flame.
  7. For tempering heat some oil and add mustard seeds, urad dal, asafoetida, curry leaves and dried red chilies.
  8. Pour the tempering on the rasam and add some coriander leaves. Stir well and our Rasam is ready.
  9. For Vadas in a mixer jar add green chilies, coconut pieces and urad dal. Grind it well and prepare a smooth & thick batter. Don’t use water while grinding.
  10. Now in the batter add finely chopped curry leaves and salt. Mix well and make it airy and fluffy. Add some finely chopped coriander leaves and mix well.
  11. Now heat some oil and fry vadas in it. You can make the vadas using your hands or by spoon. Take some batter and drop it in the hot oil. Fry it well till becomes golden brown and crispy.
  12. In a plate serve the vadas and top it with hot rasam. Rasam Vada is ready.

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