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Soak black gram to make vadas for at least 4 hours. Grind the soaked dal in a wet grinder adding salt and less water to get a stiff batter. Take batter into a bowl and beat with fingers or a whisk till it is light (color of batter changes from deep cream to light cream after whisking). A small portion of batter added to water in a bowl should float indicating that the batter is sufficiently light---if batter sinks in water beat for few more seconds. Now batter is ready to make vadas.
Meanwhile make rasam and let it simmer on low flame.
Heat oil in a pan and make vadas by dropping batter in small portions after shaping them. Fry vadas on medium flame till they are just golden in color---do not fry them till they turn deep in color. Remove vadas from oil and take them on to a paper napkin to soak excess oil.
Take a serving bowl which is slightly deep and arrange vadas in a single layer. Pour hot rasam on the vadas and sprinkle few chopped coriander leaves and serve immediately. Vadas absorb the tangy and tasty rasam and tastes good.
Points To Observe:
Take care to fry vadas in oil till they turn golden in color. If they are fried further they get deep color and the surface becomes slightly crisp. Crispy vadas do not absorb rasam fully when compared to vadas which are fried to golden color.Use a wet grinder to grind batter for vadas which give good taste compared to the batter ground using a mixer grinder.
Remember to pour hot rasam on vadas so that they absorb well.
This dish Rasa Vada is a simple yet very tasty delicacy in south Indian families. Try this dish and enjoy the taste.
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