RASAM DAL VADAI RECIPE

Crispy dal vadai 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 vadai very well, resulting in a wholly satisfying experience!

Rasam Dal Vadai Recipe

Serves: 5  Prep Time:   Cooking Time: 

INGREDIENTS

  • For The Dal Vadai
  • 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)

INSTRUCTIONS

For the dal vadai

  1. Clean, wash and soak the chana dal in a deep bowl in enough hot water for 2 hours. Drain well.
  2. Blend the chana dal in a mixer to a coarse mixture without using any water.
  3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  4. Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter round flat vadai.
  5. Heat the oil in a deep non-stick pan and deep-fry, a few vadai at a time on a medium flame, till they turn golden brown in color from all the sides. Drain on an absorbent paper. Keep aside.

For the rasam

  1. Combine the tomatoes, black peppercorns, coriander seeds, cumin seeds, garlic, dry red chillies and turmeric powder in a mixer and blend till smooth.
  2. Transfer the mixture into a deep bowl, add the tamarind water, salt and 1½ cups of water and mix well. Keep aside.
  3. 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.
  4. Add the prepared tamarind- tomato mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

How to proceed

  1. Re-heat the rasam, switch off the flame, add the vadai and coriander and mix well. Cover with a lid and keep aside for 30 minutes. Serve.

Rasam Dal Vada recipe

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