Crispy Vada in Spicy Rasam Broth
Golden, lentil-flour fritters dunked into a tangy, spicy tamarind broth—ready in under 30 minutes. Served with coconut chutney for dipping and scooping.
- Total time
- 28 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup urad dal flour (or chickpea flour)
- ½ cup onion, finely minced
- 1 whole green chili, minced
- ½ cup water
- 2 tbsp tamarind paste
- ½ tsp cumin seeds
- 1 tsp red chili powder
- ½ cup coconut chutney (store-bought or homemade)
Instructions
- 1
Mix urad flour, minced onion, green chili, salt, and 0.5 cup water until you have a thick batter that holds together.
- 2
Heat 1.5 inches of neutral oil in a deep skillet or pot to 350°F (a pinch of batter should sizzle immediately).
- 3
Drop 6–8 spoonfuls of batter into the hot oil, using two spoons to release gently. Fry until golden brown on all sides, 5–6 minutes.
- 4
Drain vada on paper towels. Pour off most oil from the pan, leaving about 1 tbsp; toast cumin seeds 30 seconds until fragrant.
- 5
Add 2 cups water, tamarind paste, red chili powder, and salt. Simmer 3–4 minutes until broth is fragrant and slightly reduced.
- 6
Divide vada between bowls, pour hot rasam broth over top, and serve with coconut chutney on the side for dipping.
Tools you’ll need
- deep skillet or heavy-bottomed pot
- spoon or slotted spoon
- thermometer or test spoon
- paper towels
- bowls
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