इडली सांभर भूल जाओगे जब होटल जैसा रसम वडा बनओगे

Ingredients

• 4 medium Tomatoes (boiled, peeled and chopped)
• 1 inch Ginger (peeled and minced)
• 4 cloves Garlic (peeled)
• 1 medium Onion (chopped)
• 2 Green Chilies (slit, adjust to heat preference)
• 2 sprigs Curry Leaves (fresh)
• 1 tsp Cumin Seeds (whole, for masala paste)
• 1 tsp Mustard Seeds (for tempering)
• 1 tbsp Urad Dal (split black gram) (for tempering rasam)
• 2 Dry Red Chili (whole, for tempering)
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chili Powder (mildly spicy and red)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tsp Kasoori Methi (Dried Fenugreek Leaves) (optional but recommended)
• 2 tbsp Tamarind Pulp (soaked in 1 cup warm water, then strained)
• 0.5 cup Sugar (adjust to taste)
• 2.5 cup Water (adjust consistency of rasam)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• to taste Salt
• 1 cup Urad Dal (whole) (soaked 3‑4 hrs, drained)
• 3 tbsp Ice Water (keeps batter airy)
• 1 tsp Ginger (finely chopped)
• 2 Green Chilies (finely chopped)
• 1 tsp Cumin Seeds (roasted and ground)
• 2 tbsp Fresh Cilantro (chopped, mixed into batter)
• 2 cup Oil (vegetable oil for deep frying)

Instructions

1. Boil and Peel Tomatoes

   Place the 4 tomatoes in a pot of water, bring to a boil, cook for 2‑3 minutes until the skins split, then remove and peel them. Set the peeled tomatoes aside.

   Time: PT5M

2. Prepare Masala Paste

   In a blender combine peeled tomatoes, 1‑inch ginger piece, garlic cloves, onion, green chilies, curry leaves, and 1 tsp cumin seeds. Blend to a smooth puree.

   Time: PT5M

3. Temper the Rasam

   Heat 2 tbsp oil in a saucepan over medium flame. Add 1 tsp mustard seeds, 1 tbsp urad dal, curry leaves, and 2 dry red chilies. Sauté until mustard seeds crackle and dal turns golden.

   Time: PT2M

4. Cook the Masala

   Add the blended tomato‑ginger‑garlic paste to the tempered oil. Stir and cook for 2‑3 minutes until the raw aroma disappears.

   Time: PT3M

5. Add Dry Spices

   Stir in 1 tsp turmeric, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 2 tsp kasoori methi. Cook for another 2 minutes.

   Time: PT2M

6. Introduce Tamarind and Sweetness

   Add the tamarind water (2 tbsp tamarind pulp dissolved in 1 cup warm water) and ½ cup sugar. Stir well.

   Time: PT2M

7. Simmer the Rasam

   Pour in 2½ cups water, bring to a gentle boil, then reduce to low flame and simmer for 8 minutes, allowing flavors to meld.

   Time: PT10M

8. Finish Rasam

   Add chopped cilantro, season with salt to taste, and turn off the heat. Cover and let the rasam rest for 2 minutes.

   Time: PT2M

9. Grind Urad Dal for Vada Batter

   Drain the soaked 1 cup urad dal. Transfer to a wet grinder or high‑speed blender, add 3 tbsp ice‑cold water, and grind to a smooth, slightly frothy batter.

   Time: PT7M

10. Flavor the Batter

    To the batter add 1 tsp minced ginger, 2 finely chopped green chilies, 1 tsp salt, 1 tsp roasted cumin powder, and 2 tbsp chopped cilantro. Mix gently.

    Time: PT3M

11. Test Batter Consistency

    Drop a small spoonful of batter into a bowl of water; it should float briefly before sinking. If it sinks immediately, add a splash of ice water and blend again.

    Time: PT1M

12. Heat Oil for Frying

    Pour 2 cups oil into a deep frying pan, heat over medium flame until it reaches about 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

13. Fry the Vadas

    Wet your hand, scoop a tablespoon of batter, and gently drop it into the hot oil. Fry until the vada turns golden‑brown, about 2‑3 minutes per side. Use a slotted spoon to turn and remove.

    Time: PT10M

14. Drain and Serve

    Place fried vadas on paper towels to absorb excess oil. Serve hot with the prepared rasam, garnished with extra cilantro if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g