Rasam Vadai | Rasa Vada | Snacks Recipe

Rasam Vadai, an delicious way of eating vadai that are soaked in rasam. When i was working in chennai, one of my collegue brought the home made snacks for his birthday and this rasam vadai was one among them. Most of my team members never had heard about this vadai and that was the first time that they were tasting and literally everyone was amazed by its taste and flavor. Though we make rasam vadai and thayir vadai regularly at our home, that's when i came to know that the rasam vadai was not a common dish to prepare at every house like thayir vadai. I always remember that incident whenever i make rasam vadai. 

This dish is very simple, if you have medhu vadai and rasam, then all you need to do is put together and let it soak for few mins, Tada your rasam vadai is ready. As i already have the recipe for both medhu vada and rasam, here i just gave the link for that. And also i didn't mentioned the quantity of vada and rasam, it's purely up to your choice ,if you want more rasam with your vadai, then add more or else vice versa.

Rasam Vadai

Preparation Time : 20 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Medhu Vada
Rasam
Coriander leaves -few
Ghee - 1 tsp

Procedure

Take all the ingredients , in the rasam add the ghee, mix it well,then dump the vada into it.

Let it sit for 15 to 20 mins and serve with some chopped coriander leaves on top.
Tasty Rasam Vadai is ready.

Notes:

• Rasam should be hot, so the vadai can easily absorb it.
• You can use both hot or left over vadai,it will taste the same.
• If the vadai is hot, then there is no need of soaking for 20 mins in rasam, within few minutes,you can serve.
  

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Thayir Vadai | Dahi Vada

Thayir Vadai/Dahi vada, a delicious snack made from vada and curd. For diwali and aadi festival, we usually prepare both uluntha vadai and masala vadai along with susiyam in the morning and do poojai before breakfast. After having breakfast with all those vadai and susiyam, everyone in the family got bored of eating the left over vadai as it is, so in the afternoon or in evening, Amma makes this delicious Thayir vada and it would be gone in minutes.

This Thayir vadai recipe is so easy if you have vadai/vada already in hands. Do the basic tempering for curd and let the vada to be soaked in it for a while. That's it, your Thayir Vadai is ready. I have seen many recipes in which the vadas are soaked in hot water before put it in curd for easy soaking, but Amma never did like that and  i simply follow the way she prepared. Give it a rest for 30 mins, it would be well soaked and delicious on each mouthful.

Thayir Vadai

Preparation Time : 3 hrs | Cooking Time : 20 mins | Makes : 4 
Recipe Category: Snacks | Recipe Cuisine: Indian
Thayir Vadai, Curd Vada, Dahi Vada Thayir Vadai/Dahi vada, a delicious snack made from vada and curd.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1 
Curry leaves - few
Salt - to taste
Oil - for frying
*Curd - 1/2 cup
Milk - 1 to 1&1/2 tbsp
Corinder leaves - few
Grated Carrot - 1 tbsp 
To Temper
Oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Asafoetida powder -  a pinch
Curry leaves - few  
* For the give quantity of urad dal, there would be 10-12 vadai, but i have used only 4 vada for thayir vadai and the quantity of curd is only for 4 vadai

Procedure

Soak the urad dal for 2 hrs. In the meantime, chop the onions, chili into small pieces and keep aside. Drain the water from urad dal and add into the mixie/blender jar.

Add ice cold water little by little into urad dal and grind into thick batter. Take the batter in a bowl and add the chopped onions, chilies curry leaves & salt into it.

Mix it well and now the batter is ready to make vada. Heat the oil for deep frying. Deep your hand in water and take a small amount of batter.

Make a hole in the center of the batter with your thumb.

Gently drop into the hot oil and cook on both sides until it becomes crispy and golden brown on both sides. Remove it from oil and put it on tissue paper. Do the same for the remaining batter.

Now let's flavor the curd for thayir vadai, Take the curd, milk, coriander leaves(finely chopped) and salt in a bowl and beat it well until it all blends together. Temper the ingredients listed under "To Temper" in the ingredient list .

Add the tempering into the curd and mix well. Then add the vada into the curd and finally add the grated carrot into it and let it rest for minimum 30 mins before serving.

Tada, Thayir Vadai/Dahi Vada is ready.

Notes:

• Use fresh curd and adding milk helps to avoid curd turning into sour so quickly.
• When you're in cold place, add little less milk and more curd. 
• Also milk helps to soak the vadai well.
• Give a rest time of atleast 30 mins before serving.
• If you prepared this ahead, keep it in refrigerator till use.
• For crunchiness, you can sprinkle some sev on top of the vada while serving. 
  

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Uzhuntha Vadai | Ulunthu Vadai | Medhu Vadai

Uzhuntha Vadai / Medhu Vadai, a Indian savory donuts made from the urad dal batter. It's one of the famous tea time snack across South India. It's absolutely delicious with crispy outside & soft inside

More than a snacks, we(South Indians) serve this vada as a accompaniment for breakfast, lunch meals when there is a festival and on all important occasions in the family.  This vadai is so good on its own and you don't need any sauce /chutney for this.

But in some restaurants this vada is served with coconut chutney and/or sambar, so if you like that, you can serve like that too. With a cup of chai, this vadai tastes divine on rainy days ! 

How to make crispy outside and soft inside medhu vadai

• The key to make delicious vadai is the batter consistency. Once you get that right, everything else will be so easy !
• Make sure to use good quality urad dal batter.
• Make sure the urad dal is well soaked before grinding.
• If you have wet grinder, use that to grind the urad dal batter. Without much efforts, you can get the fluffy batter.
• If you're using the mixie/blender, make sure to use the ice cold water for grinding the batter. The ice water helps to avoid the batter & jar get heated while grinding and helps to get fluffy batter.
• While grinding, add water little by little for smooth fluffy batter. If you add all the water in the beginning, then the batter would be watery instead of fluffy.

Related : How to make Bonda / Urulaikizhangu Bonda

How to make vadai absorbs less oil ?

• Don't add too much water while grinding the vadai batter.
• Add water little by little to make fluffy batter. 
• Add the onions right before making the vada. Onions releases water over the time and make the batter water if you keep it for longer time.
• If the batter is watery then add a couple of tsp of rice flour, it will helps to absorb less oil while frying and also helps to hold the vada shape well.

Related : How to make Masala Vadai

How to make round Vada/ Vadai? 

• If you're a beginner, then i would recommend to use any polythene sheets or banana leaf to flatten the batter before adding into hot oil  . 
• I have seen videos of shaping vadai using tea stainer. Dip the back of the metal tea strainer in the water and then take a small amount of batter and place it on back of the strainer and make a hole in the center and then drop it in the oil. 
• By practise, you can easily shape the vada using single hand like i did. 

Related : How to make Thayir Vadai / Curd Vadai

Related : How to make Thayir Vadai / Curd Vadai

Uzhuntha vadai | Medhu Vada

Preparation Time : 2 hrs | Cooking Time : 20 mins | Makes : 12 
Recipe Category: Snacks | Recipe Cuisine: Indian
Urad dal Vada, Uluntha vadai, Uzhuntha vadai,Medhu Vadai Uzhuntha Vadai / Medhu Vadai, a Indian savory donuts made from the urad dal batter.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1 
Curry leaves - few
Salt - to taste
Oil - for frying

Procedure

Soak the urad dal for 2 hrs. In the meantime, chop the onions, chili into small pieces and keep aside. Drain the water from urad dal and add into the mixie/blender jar.

Add ice cold water little by little into urad dal and grind into thick batter. Take the batter in a bowl and add the chopped onions, chilies curry leaves & salt into it.

Mix it well and now the batter is ready to make vada. Heat the oil for deep frying. Deep your hand in water and take a small amount of batter.

Make a hole in the center of the batter with your thumb.

Gently drop into the hot oil and cook on both sides until it becomes crispy and golden brown on both sides. Remove it from oil and put it on tissue paper. Do the same for the remaining batter.

Crispy Uzhuntha Vadai/ Medhu Vada is ready. Serve it with chutney and / or sambar.

Related : How to make Coconut Chutney

Related : How to make Urad dal Egg Bonda

Notes:

• Use good amount of curry leaves, it gives nice flavor to the vada.
• If you're not comfortable in making shape in hand, then use the polythene sheets/banana leaf to make the round shape.
• Use good quality urad dal for fluffy batter.
• Add water little by little while making the batter.
• If you can't shape the batter, then add few tsp of rice flour & mix well.
• Ice cold water is must to get fluffy batter if you grind it in mixie/blender.
  

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