How to make Rasam Vada -

Crisp vadas dunked in spicy rasam – absolutely delicious.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Rasam powder (रसम पावडर)

Cuisine : TamilNadu

Course : Snacks and Starters

Rasam Vada

Rasam Vada Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 5-6 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rasam Vada Recipe

  • Split black gram skinless (dhuli urad dal) soaked 1 cup

  • Rasam powder 2 teaspoons

  • Coconut chopped 2-3 tablespoons

  • Green chillies chopped 2

  • Ginger finely chopped 1/2 inch piece

  • Salt to taste

  • Oil 1 tablespoon

  • Split pigeon pea (toor dal/arhar dal) 2 tablespoons

  • Tomatoes roughly chopped 2 medium

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies broken 2

  • Curry leaves 10-15

  • Tamarind pulp 1 teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger and salt and whisk the batter well.

Step 2

Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.

Step 3

For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.

Step 4

Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.

Step 5

Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.

Step 6

To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.