Rasam Vada

How to Prepare

1. Prepare the vada batter by mixing soaked and ground urad dal with salt, green chilies, and curry leaves.
2. Heat oil in a deep frying pan over medium heat.
3. Shape the batter into small balls or doughnut shapes and deep fry until golden brown. Set aside on paper towels to drain excess oil.
4. For rasam, pressure cook toor dal with turmeric until soft, then mash it.
5. In a pot, heat ghee, add mustard seeds, cumin seeds, asafoetida, and curry leaves, and let them splutter.
6. Add chopped tomatoes, tamarind extract, rasam powder, and salt. Cook until tomatoes are soft.
7. Add mashed dal and water to adjust consistency. Bring to a boil and simmer for 5 minutes.
8. Garnish with coriander leaves and remove from heat.
9. Soak the fried vadas in warm water for 2-3 minutes, squeeze out excess water, and place them in a serving bowl.
10. Pour hot rasam over the vadas just before serving.