स्वादिष्ट रसम वड़ा - आसान रेसिपी! | easy south indian Rasam Vada | Breakfast special recipe

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Portion servings: 6-7 pax
Preparation time: 2 hrs
Cooking time: 50 mins

Ingredients:

Rasam powder:
Badyagi chilli 4 pcs
Guntur chilli 2 pcs
Chana dal 1 tbsp
Urad dal ¼ cup
Coriander seeds 2 tbsp
Jeera 1 tbsp
Black pepper 1 tbsp
Methi seeds ½ tsp
Curry leaves 15-20 pcs
Hing ½ tsp

For cooking dal:
Tur dal soaked 1 cup
Water as required
Salt ½ tsp
Turmeric powder ½ tsp
Tomato chopped ½ cup
Garlic cloves 4-5 pcs

For tadka:
Oil 2 tbsp
Mustard seeds 1 tsp
Dry red chilli 2 pcs
Green chilli slit 2 pcs
Hing ½ tsp
Curry leaves 12-15 pcs
Garlic chopped 1 tbsp
Tomato chopped 3 pcs
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Water as required
Tamarind pulp ¼ cup
Cooked dal
Water as required
Jaggery 1 tbsp
Salt 1 tsp
Rasam Powder 1 tbsp (ye check karna )
Coriander chopped 1 tbsp

For vada:
White urad dal soaked 2 cups
Water as required
Ginger chopped 2 tsp
Green chilli 1 tsp
Curry leaves chopped ½ tbsp
Hing ½ tsp
Jeera ½ tsp
Blackpepper powder ½ tsp
Salt ½ tsp

Oil for deep frying

Method:

Rasam Powder:
Dry roast byadgi chilli, guntur chilli, chana dal, urad dal, coriander seeds, cumin seeds, black pepper, methi seeds, curry leaves, and hing on low flame until aromatic.
Cool and grind to a fine powder. Set aside.

Cook the Dal:
Wash and soak tur dal, then pressure cook it with water, salt, turmeric powder, chopped tomato, and garlic until soft.
Mash the cooked dal and set aside.

Prepare the Tadka:
Heat oil in a pan and add mustard seeds. Let them splutter.
Add dry red chilies, slit green chilies, hing, curry leaves, and chopped garlic. Sauté briefly until fragrant.
Add chopped tomatoes and cook until soft and mushy.
Stir in turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well and sauté for a few seconds.

Make the Rasam:
Pour water and tamarind pulp into the pan with the tadka. Stir well and bring to a boil.
Add the cooked dal and adjust the consistency with more water if needed.
Mix in jaggery, salt, and rasam powder. Let the rasam simmer for a few minutes until flavours are well blended.
Garnish with freshly chopped coriander leaves and set the rasam aside.

Prepare Vadas:
Wash and soak white urad dal for a few hours, then grind it into a smooth, thick batter using minimal water.
Mix the batter with chopped ginger, green chilies, curry leaves, hing, cumin seeds, black pepper powder, and salt.
Heat oil for deep frying.
Wet your hands, take a portion of the batter, shape it into a small round vada, and gently slide it into the hot oil.
Fry the vadas on medium heat until golden brown and crispy. Drain on paper towels.

Assemble Rasam Vada:
Place the hot, freshly fried vadas in a serving bowl.
Ladle the hot rasam over the vadas, ensuring they are soaked well.
Let the vadas absorb the rasam for a few minutes before serving.
Garnish with more chopped coriander if desired. Serve warm and enjoy.
This dish combines the spiced tanginess of rasam with the crispy softness of vadas, creating a comforting and flavorful meal.



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