Rasam Vadai Recipe, 2 types of Rasa Vada making+video
Prep time
Cook time
Total time
Rasam Vadai Recipe with Medu Vadai
Author: Premalatha Aravindhan
Recipe type: Appetizer
Cuisine: TamilNadu, Indian
Serves: 4
Ingredients
- 1 cup urad dal/உளுத்தம் பருப்பு
- 1 tbsp Rava/semolina/ரவை
- ⅓ cup water(for grinding the vada)/தண்ணீர்
- 1 tsp crushed pepper/மிளகு
- few coriander leaves/கொத்தமல்லி இலை
- salt/உப்பு
- oil for frying the vada/எண்ணெய்
Instructions
- Soak the urad dal & Rava/semolina for 1 hour.
- After an hour drain the water and add both urad dal & Rava in a mixie jar. Grind it to a smooth paste. add little water for grinding.
- I ground in mixie you can grind it in grinder also.
- transfer the grounded vada batter in a bowl.
- Add crushed pepper, coriander leaves, and salt. Mix well.
- Heat oil in medium flame. Once the oil becomes hot, take a little batter. Drop a small hole in the center using your thumb.
- Drop slowly into the hot oil. Turn and fry the other side.
- Once it turns golden remove from oil.
- Vadai is ready.
Notes
Grind the batter by adding little water, if the vada drinks too much water adjust it by adding a tsp of rice flour into it.
You can add any variety of keerai(spinach), preferably murungai keerai and sirukeerai tastes good.
We can add the black pepper while grinding instead of adding pepper powder.
Fry it in medium flame so that the vada turns crispy and also it will not get burnt.
You can add any variety of keerai(spinach), preferably murungai keerai and sirukeerai tastes good.
We can add the black pepper while grinding instead of adding pepper powder.
Fry it in medium flame so that the vada turns crispy and also it will not get burnt.
Recipe by Prema's Culinary at https://premasculinary.com/2020/03/rasam-vadai-recipe-2-types-rasa-vada-makingvideo.html