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दक्षिण भारत विशेष रसम वडा करण्यासाठी लागणारे साहित्य
वडा
• १ कप उडीद डाळ
• चवीनुसार मीठ
• तळण्यासाठी तेल
रसम पावडर
• १/२ कप धने
• १/४ कप जिरं
• १ चमचा मेथ्या
• १०~१२ कढीपत्त्याची पानं
• १/४ चमचा हळद
• १/४ चमचा हिंग
• २ मोठे चमचे काळी मिरी
• ३ चमचे तूरडाळ
• १०~१२ सुक्या ब्याडगी मिरच्या
• १ चमचा नारळाचं तेल (ऐच्छिक)
रसम
• १ मोठा चमचा तेल
• १ चमचा मोहरी
• चिमूटभर हिंग
• लसणीचे काप
• हिरव्या मिरच्या
• कढीपत्ता
• बारीक चिरलेला टोमॅटो
• चिमूटभर मीठ
• रसम पावडर
• शिजलेली डाळ
• जरुरीनुसार पाणी
• चवीनुसार मीठ
• काळी मिरपूड
• चिंचेचा कोळ
• चवीनुसार गूळ
• बारीक चिरलेली कोथिंबीर

#rasamvada #RasamBonda #madhurasrecipemarathi #SouthIndianRecipe #SouthIndianFood #RasamVadaRecipe #breakfast #southindianbreakfastrecipes #rasamrecipes #bonda #southindianrasamrecipe

00:00-Introduction
01:31-Soaking urad dal
02:08-Making rasam powder
06:38-Making rasam
09:50-Making Vade
14:09-Serving

Today’s recipe is South Indian Rasam Vada. This is one of the most popular south Indian combos. Light, fluffy and crispy vada are served with spicy and tangy rasam. Rasam is a tangy soup made with tomatoes, tamarind and spices and vada are deep fried donuts those are made from urad dal. This combination looks nice and tempting and tastes super delicious. Now, if you are bored of vada sambar, then this is a good option for you. It is healthy and filling recipe. Besides, I will share recipe of rasam powder too!!

Ingredients:
Vada
• 1 cup Urad dal
• Salt to taste
• Oil for frying
Rasam Powder
• 1/2 cup Coriander seeds
• 1/4 cup Cumin seeds
• 1 tsp Fenugreek seeds
• 10~12 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Hing
• 2 tbsp black Peppercorns
• 3 tsp Tur dal
• 10~12 dry Byadgi red chilies
• 1 tsp Coconut oil (Optional)
Rasam
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Hing
• Sliced Garlic
• Green chilies
• Curry leaves
• Finely chopped Tomato
• A pinch of Salt
• Rasam powder
• Cooked Dal
• Water as needed
• Salt to taste
• Black Pepper powder
• Tamarind pulp
•Jaggery
• Finely chopped Coriander leaves

Method:
• Wash urad dal really good 3-4 times and soak it in enough water for about 4-5 hours.
• Drain all the water from soaked dal and blend it into fine paste.
• Avoid use of water while blending. Add just about 1-2 tsp water if needed while blending.
• Take the batter out into a bowl.
• Add salt and beat the batter really good until it turns light and fluffy.
• Heat up oil in a pan and drop vade into it.
• Fry vade well on medium to high heat until they get nice golden color from all sides.
• When vade are fried well, take them out, drain excess oil and transfer them into a dish.
• Serve vade with piping hot rasam.
Rasam Powder
• Heat up coconut oil in a pan and add red chilies.
• Using coconut oil is optional. You can dry roast all the ingredients if you don’t want to use coconut
oil.
• Roast red chilies until they turn crunchy and take them out into a dish.
• In the same pan add some more coconut oil and add coriander seeds.
• Roast coriander seeds well until they turn light golden and turn nice and crunchy and take them
out into a dish.
• Again, add some more coconut oil In the same pan and add cumin seeds.
• Roast cumin seeds until they release nice aroma and transfer them into a dish.
• Dry roast fenugreek seeds for 30-40 seconds and take them out into the dish.
• In the same pan add some more coconut oil and add black peppercorns, turdal and curry leaves
and roast them well together until nice aroma is released.
• You can skip turdal if you don’t want.
• Turn off the gas and take them out into the dish.
• Transfer the roasted ingredients into a blender jar and add hing and turmeric powder.
• Blend it together into a little coarse powder. Rasam powder is ready.
• You can store it in an airtight container. It has shelf life of about 3-4 months.
Rasam
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up, add hing and garlic and fry until garlic gets light golden color.
• Add green chilies and curry leaves and fry well.
• Add tomato and salt and fry well until it is cooked nice and soft for about 5-7 minutes.
• Add rasam powder and fry well.
• Add cooked dal and a little water at a time and mix everything well together.
• Add salt, black pepper powder, tamarind pulp and jaggery and mix well.
• Simmer rasam on low to medium heat for about 10 minutes.
• Add coriander leaves and rasasm is ready.

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