Rasam Vadai

You would have had the medhu Vadai soaked in yogurt for thayir vadai or sambar for sambar Vadai. Dunk the same Vadai in some spicy hot rasam and there you go with the dish - rasam Vadai!

Makes 10-12 

Ingredients Required:

For the Vadai:

Whole Urad Dhal - 1 cup

Rice - 1 tblsp

Green chilli - 1 , finely chopped

Curry leaves - few chopped

Pepper - 1 tsp crushed

Salt - as required

Oil for deep frying

For the Rasam:

Tomato - 3 -4

Toor dhal - 1 tblsp

Pepper - 1 tsp

Cumin seeds - 1 tsp

Red chilli - 2

Ghee - 2 tblsp

Mustard seeds - 1 tsp

Curry leaves - few

Hing - 1 tsp

How to make :

Rasam:

In a tblsp of ghee fry the toor dhal, cumin seeds, pepper , chilli for a few minutes till a nice aroma rises.

Grind this spice mixture along with 2 tomatoes and 2 cups of water.

Heat this in a vessel and when it comes to boil, add another cup of water along with the 3rd tomato chopped into small pieces.

Switch off when froth forms on the top.

In another small pan add the remaining ghee, when hot add the mustard seeds, hing, and curry leaves. When the mustard seeds splutter add this to the Rasam.

Vadai:

Soak the urad dhal and rice for two hours.

Grind without water to a fluffy batter.

Set aside in a bowl and add salt.

Beat for a couple of minutes with your hands so the batter is well aerated.

Add the finely chopped green chilli, curry leaves, pepper and mix well.

Heat oil on high heat and when hot reduce to medium heat.

Dip your hands in water and then take a portion of batter , flatten it out and make a hole in between and drop it oil. 

It will come to the top once cooked on one side.

Flip it over to cook on the other side. Fry till golden brown.

Have a vessel with waiter boiling beside your frying pan.

Drop the Vadai directly from the oil to the hot water. 

Let it soak for a few minutes and then gently press between two spoons to remove extra water and then place in bowl.

Pour the hot rasam on top, with a drizzle of ghee and garnish with chopped cilantro.

Serve hot.

Notes:

Make sure not to add water while grinding the batter, else you would not be able to make perfect round shapes.

Soaking the Vadai in hot water ensures to soak the Rasam well.

Drizzle of ghee before serving enhances the taste.