Hello, Welcome to Subbuskitchen
In this video, we are going to see how to make Rasa Vada
This is a popular evening snack in Nagercoil, Sucheendram and other Kanyakumari districts
Fried Round shaped masal vada are dipped in hot steaming rasam!
Vadas' are soft as they are soaked but the coarsely ground dals will be crispy too.
Also the hot rasam will be more flavorful
Let's see how to make this Rasa Vada
Rasa Vada is now Ready!
I will share some tips for making this Rasa Vada
First tips for Rasam
We need thin consistency of rasam to soak the vada so we are not adding cooked toor dal
Puree the tomato in mixer jar and add it to mixer
2nd Tip: we grind garlic, pepper and cumin seeds to paste
Adding garlic is optional. Usually hotel style Rasam has garlic in it. But if you don't want you can exclude.
Once the rasam is ready, split into halves. Use one half rasam for serving and other half for soaking
Let's see the tips for vada
Usually we add little rice to chana dal for masal vada as vada should be more crispy
We add urad dal because inside of vada will be little soft to absorb rasam
So for 1 cup of chana dal add 2 tbsp urad dal to get tasty vada
We add onion and garlic to vada mixture.You can exclude onion and garlic
Fry the vada in low flame as the raw dal needs to cook properly
If flame is high, vada will turn golden brown outside but will not be cooked inside
Add the fried vada in one portion of rasam
Make sure rasam is hot or atleast warm before dropping the vada
Allow the vada to soak in rasam for atleast 1 hour to absorb the flavors of rasam
Last tip about serving.
In a serving bowl, take 1-2 soaked vada. Add generous amount of rasam to soak the vada
Garnish the rasa vada with ghee and coriander leaves
Follow these tips, try making this Rasa Vada and share your comments!
I will meet you all in another new recipe!
Thank you!