Rasam Vada

Urad dal vadas served with piping hot rasam – a wonderful and spicy snack that will completely satiate your palate This is a Sanjeev Kapoor exclusive recipe.

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Rasam Vada

Main Ingredients Split pigeon pea (toovar dal/arhar dal), Urad dal vadas
Cuisine South Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Rasam Vada

  • 4 tablespoons Split pigeon pea (toovar dal/arhar dal) soaked for 30 minutes and drained
  • as required Urad dal vadas
  • to taste Salt
  • 3/4 teaspoon Turmeric powder
  • 3 Dried red chillies
  • 8-10 Black peppercorns
  • 1 1/2 teaspoons Cumin seeds
  • 1 inch Ginger chopped
  • 1 Small tomato chopped
  • 1 tablespoon Rasam powder
  • 2 pinches Asafoetida
  • 1/2 tablespoon Tamarind pulp
  • 2 tablespoons Ghee
  • 1 teaspoon Mustard seeds
  • 10-12 Curry leaves
  • 1/2 teaspoon Crushed black peppercorns
  • 2 tablespoons Fresh coriander leaves chopped


  1. Transfer split pigeon peas into a pressure cooker, add 3 cups water, salt and ½ tsp turmeric powder and let the mixture come to a boil. Put the lid on and cook under pressure till 4-5 whistles are released.
  2. Meanwhile, heat a non-stick pan on medium heat, add dried red chillies, black peppercorns and cumin seeds and dry roast till fragrant.
  3. Transfer the spices into a blender jar, add ginger and grind. Add sufficient water and further grind into fine paste.
  4. Open the lid of the cooker once the pressure settles completely and strain the mixture into a jar.
  5. Heat 2 cups of water in a deep non-stick pan, add tomato, rasam powder, asafoetida, remaining turmeric powder, tamarind pulp, ground spice paste and salt, mix well and cook till the mixture is reduced to half. Add the strained dal water and mix well and let the mixture come to a boil.
  6. Heat ghee in a small non-stick pan, add mustard seeds and let them splutter. Add curry leaves and a pinch of asafetida, mix and sauté for a few seconds.
  7. Add this tempering to the rasam mixture and mix. Add crushed peppercorns and coriander leaves and mix well.
  8. Place a vada in each serving plate and pour the hot rasam over it. Serve hot.