Rasam Vada

Rasam Vada - Plattershare - Recipes, food stories and food lovers
Rasam Vada is a delicious south Indian food. It is served as crispy vada and the soup of lentils and tomato.Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves.
4 from 1 vote
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Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 25 minutes
Served As: Snacks
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • Vada for
  • 1 cup Urad Dal
  • 1 cup Moong Dal
  • 1 tsp Red Chili Powder
  • 9 leaves Curry
  • 3 leaves Coriander chopped
  • 1-2 tsp Salt or as per taste
  • 1/8 tsp asafoetida
  • For Rasam:- for rasam
  • 1/2 cup Arhar Dal
  • 1 tsp Tamarind Paste
  • 2 Tomato chopped medium size
  • 1/2 tsp Turmeric Powder
  • 1/8 tsp asafoetida
  • 9 leaves Curry
  • 2 leaves Coriander
  • 1-2 tsp Salt or as per taste
  • Rasam Powder for
  • 2 no Whole red chilli
  • 1 tbsp Coriander Seeds
  • 1 tsp Black Pepper
  • 1 tsp Cumin Seeds
  • Tempering for
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 7 leaves Curry


  • Preparing vada:-
  • Wash and soak urad dal and moong dal in sufficient water for 2 -3 hrs.
  • Remove and drain in colander till all the water has completely drained.
  • Grind dal in a mixer grinder to a smooth paste with out using water.
  • If you feel difficulty in grinding just add 2 -3 tsp of water.
  • Remove dal paste in a bowl add red chili powder,hing,salt,coriander leaves and curry leaves.
  • Mix all the spices well in vada batter .
  • Heat sufficient oil in a kadai on medium heat.
  • Take a bowl of water,apply some water on your both hands.Take some batter in your hand .Give it a round shape.
  • With your thumb make a hole in center.Slide vada in hot oil.
  • Once the vadas are slightly golden then gently turn over and continue to fry .
  • Fry the vadas till crispy and golden.
  • Fry all the vadas this way till they become evenly browned and crispy.
  • Drain vadas on kitchen tissue to remove excess oil.
  • Preparing Rasam:-
  • Soak tamarind in hot water for 10 minutes.
  • Extract tamarind juice with 1 cup of water.
  • Wash and pressure cook dal till well cooked.
  • Remove and mash the cooked dal well.
  • Prepare rasam powder by blending chili,black pepper,cumin ,coriander to a coarse mixture.
  • Add 4-5 cups of water to cooked mashed dal.
  • Add chopped tomatoes,tamarind paste,salt to dal and bring to boil.
  • Once dal comes to boil ,turn gas on low medium heat and simmer.
  • For Tempring:-
  • Heat oil in a pan .
  • Add jeera to hot oil ,when it fry a bit add mustard seeds.
  • When mustard splutters add hing ,curry leaves and rasam powder.Stir well for a minute or two.
  • Now add tempring to simmering dal,mix well and bring to boil.
  • Once the rasam comes to boil,lower the heat and simmer for at least 10-15 minutes.Stirring often.
  • Remove and garnish with coriander leaves.
  • For serving:-
  • Add prepared vadas to hot rasam.
  • Serve rasam vada piping hot as an appetizer.

Recipe Notes

  1. The quantity of Rasam Powder to be added while making the Rasam depends on individual taste.
  2. You can add more or less depending upon how spicy you want the rasam to be.
  3. This is a very spicy appetizer dish which is usually made spicy.
  4. The trick in getting good vada lies in making of the paste.
  5. It is always better if you can grind it without water.
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4 from 1 vote

Ruchi sharma
Ruchi sharma

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