RASA VADAI

RASA VADAI

Ingredients:

For Vadai:
½ cup urad dal soaked for 1 hour
Salt to taste
Oil for deep frying

For Rasam:
2 cups of dal water, made by boiling 2 tbs of toor dal
¼ cup tamarind water, made with ½ tsp tamarind paste
½ cup tomato juice, crush ¼ tomato in water , and strain.
½ cup soft red tomato chopped
¼ tsp turmeric powder
Little asafoetida powder
Salt to taste

To powder little coarsely:
1 tsp black pepper
1 tsp cumin seeds
2 dried red chillies
1 sprig curry leaves
2 pips garlic crushed

To temper:
2 tsp ghee
½ tsp mustard seeds
1 dry red chillie cut into pieces

Little chopped coriander leaves

Method:

Strain and grind the urad dal.
Sprinkle water as you grind into a thick batter.
Add salt and keep aside.

In a bowl , add in all the ingredients under “rasam”
Also add in all the ingredients under “powder coarsely”
Mix every thing well.

Heat the ghee in a wide mouthed pot.
Add in the mustard seeds and the dry red chillies.
Pour the rasam mixture, and let it come to a slow boil.
When it boils once, remove from the stove.
Garnish with the cut coriander leaves.

Heat a wok with the oil.
Take a lime sized urad dal batter.
Shape it into a vadai, drop it in oil.
Fry till the vadai is golden brown.
Remove and immerse it in the rasam.
Serve it hot. It will swell soon.