Sunday, August 9, 2009

Rasa vadai

I have the recipe for an unusual rasam in one of the cookbooks. It was labelled 5 paruppu rasam. The author wrote that this is more or less like Mysore rasam. That piqued great interest in me. But LO! I lacked two of the dhals she had suggested.
However, I tried it with the three dhals I had.Then on a whim I added the egyptian white beans (because the recipe has white beans in it) and black eye beans ( because the author had a similar bean added).
Trust me, it was more than unusual; tasted delicious. I could simply drink like soup. The rasam was thick enough to drop vadais in it, making an excellent base for rasavadais. I made soya, urad combined vadai and dropped them in this rasam. The vadais were adapted from one supplement of Kumudham Sinegithy magazine compiled by Krithika Radhakrishnan.
The recipe for soya - urad vadai makes 15 vadais and the rasam will yield about 1 litre.
My husband was around to take pictures and he couldn't help show off his Lego -Blue hull Maersk liner.

Soya-urad vadai:
White soya 1/2 cup
Whole white urad dhal 1/2 cup
Black pepper corns/ green chillies adjust as per taste.
Salt to taste
Oil for deep frying.

Soak the soya for about 6 hours.
Wash the urad dhal and soak just for an hour.
Drain the soya and grind to a smooth paste adding just enough water. While soya is threefourths done add drained urad dhal and grind the combined dhals to a very smooth fluffy batter with as less water as possible.
Add the chillies and salt.
Heat oil and deep fry the above. Drain on absorbent paper. Then when still hot drop them in hot rasam.

Recipe for 5 paruppu rasam:
Thuvar dhal 1/4th of a cup
Channa dhal 3 table spoons
Horse gram 3 table spoons
Black eye beans 2 table spoons
Egyptian white beans 1 table spoon
Tamrind 1big lemon size ball
Salt to taste.
Dry roast and grind to a powder:
Coriander seeds 1 tablespoon
Black pepper corns 8 whole
Channa dhal 1 1/2 teaspoon
Dry red chillies 5 pieces
Other ingredients:
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
For tempering:
Ghee 1 teaspoon
Mustard seeds 1 teaspoon
1 Green chilli slit
For garnish:
Curry leaves
Coriander leaves.
Soak black eye beans and the white beans overnight.
Wash the three dhals clean and pressure cook them until they are very soft and mash vey smooth. Add some more water and keep aside.
Pressure cook the soaked beans, Mash and add to the above mashed dhals.
Grind the ingredients for the powder and keep ready while the dhals are being cooked.
Soak the tamarind and extract pulp thoroughly.
Bring tamarind extract to a boil and simmer for atleast 10 minutes adding salt, turmeric powder and asafoetida.
When the raw taste has subsided, add the mashed dhals and the prepared powder. Allow to simmer for 5 minutes.
Prepare the tempering and add to the rasam. Chop the curry leaves and coriander leaves. Drop them in the rasam.

Keep the rasam hot while you are deep frying the vadas. Once the oil has drained on the absorbent tissue, drop the vadas into the rasam. The quantities given are complementing. If you want more rasam or do not desire all vadas soaked, adjust accordingly.

I would love to send these rasavadais to MLLA 14 hosted by Susan.


  1. I luvvvvvvvvvv rasa vadai. But this is different and wish to have one now immediately.

  2. I love soyaVada Sambar, thats so healthy also liked his Lego -Blue hull Maersk liner.

  3. Yummy yummy... I want them right now :-)

  4. Thank you Shanthi,Sailaja, A2Z and Anupama. Im glad you found it interesting too.

  5. Mmmmmmmmmm thats my fav.. pls pass me that bowl.

  6. Fried dahl donuts soaked in rasam - how yummy!

    Thanks, Lata Raja, for both of your great recipes for MLLA.

  7. Both the rasam and vadai are innovative. Never thought of adding soya in makinf vadai. Loved the rasam too. Thanks for sharing.

  8. Wow,wonderful recipe there Lata..

  9. Nice recipe Lata..... delicious and healthy :)

  10. This is a mouthwatering treat indeed!

  11. wow what a mouthwatering recipe looks so tempting yum yum.

  12. I like to eat the vadai just on it's own, especially when it just came out of the frying pan.... delicious!


Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.