April 17, 2012

Rasam Vada | Bonda Rasam, and a journey to Bangalore once more :)

Think Bangalore. Think Rasam Vada (aka Bonda Rasam). I think that pretty much sums up the experience you would have at most Darshinis (self help restauarants sprinkled liberally all over Bangalore). This is one yummy appetiser / snack that you wouldnt want to miss out on most chilly evenings (not that there is any semblance of chill here, where I live). But sometimes, you need to live out your memories once in a while, and this sprang to my mind while I was busy thinking what to make for a quick snack one evening. In fact, we had this for supper, and it was hearty and filling all at the same time :) 

So, if you need any excuse to deep fry these beauties and indulge them with a cup of steaming coffee at tea time, you may do so. Its soo versatile, some restaurants there also serve it for breakfast. You can make this immediately after grinding the batter, but I feel its most appropriate to ferment the batter a bit for 1 hour to get best results.  

Sending this to Day 2 of Fermented Foods for Blogging Marathon and check out the fellow marathoners here. Lets get to the recipe now

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Prep time - 30 mins
Fry time - 20 mins
Makes - 6 - 8 Bondas / Vadas
Fermentation time - 1 hour
Soaking time - 1 hour
Serving Suggestions : Hot spicy rasam (recipe below)
Difficulty level : Medium
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Ingredients: 

For the vada / Bonda:
  • Urad Dal - 1 cup (deskinned black gram)
  • Salt - 1/2 tsp
  • Oil - to fry
  • Pepper - 1/4 tsp
  • Grated Ginger - 1/4 tsp (optional)
  • Curry leaves - few
  • Cumin / Jeera-  1/2 tsp
  • Asafoetida - a generous pinch

For the Rasam:
  • Toor Dal / Tur dal - 2 handfuls
  • Garlic pods - 2 nos
  • Ripe Tomato - 1 no
  • Tamarind Pulp - 1/2 tsp
  • Rasam powder - 1 tsp
  • Salt - to taste
  • Ghee - 1 tsp
  • Tempering : Mustard seeds, curry leaves & coriander leaves

Notes : 
1) Although the method for Vada is given first here, make the Rasam before you make the vada. That way it can be served almost immediately after frying the vadas/ Bondas. 
2) Also, any rasam that gets left over can be slurped up as a nice spicy broth.
3) If you are out of Rasam powder, dry roast 3 red chillies, 1 tsp of coriander seeds, 1/2 tsp of cumin seeds, 2 pepper corns. Roast, cool and powder. Then use this whole quantity for the indicated rasam proportion

Method:
(1) For the Vada:
Soak Urad Dal for 1 hour. Drain and grind to a smooth paste without adding too much water. Add the rest of the ingredients except salt and cover and keep for 1 hour. After 1 hour, add salt and mix well. 
Heat oil for frying on medium heat. Drop a small droplet of the batter to see if it sizzles up to the top immediately without getting too browned. This is the perfect temperature.
Wet your fingers slightly and take a handful of this thick batter in your hands. Roll it in your palms up and down till you get a ball like shape. 
Roll this gently into the heated oil and fry evenly on all sides till you get an evenly golden ball.
Drain on paper towels. 
Repeat for rest of the dough and reserve on paper napkins.

(2) For the Rasam:
Soak and cook Toor dal with 2 cups of water for 3 whistles. 
Blanch the tomatoes for 3 mins. Deskin, deseed and puree them. Keep aside.
In a large kadai, add the cooked toor Dal, tamarind pulp, tomato puree, rasam powder, salt and bring to a boil.
Chop and fry garlic pods in half a tsp of ghee till golden brown and add to the simmering rasam.
Check for spices and salt.
Now make tempering with ghee, mustard seeds, curry leaves and coriander leaves and pour to the simmering rasam.

To serve:
Dip the fried Bondas / Vadas in a bowl of rasam. Let them steep in for 3 - 4 mins. 
Serve hot. 

35 Foodie Comments:

Usha on April 17, 2012 said...

Mouthwatering rasam vada and I can eat it anytime of the day

The Pumpkin Farm on April 17, 2012 said...

looks beautiful...we eat this often at tunga in andheri....it never made me feel guilty of eating breakfast out...but i do want to make it at home some day...just that i prefer it for b/f and think it is too much task for early morning. But i will bookmark this recipe and make one day for sure

Prathibha on April 17, 2012 said...

I also love this one...love 2 sip in the hot rasam while eating those yummy vadas.if I think abt bangalore..I bcum nostalgic abt so many things dear..

Lavanya T R on April 17, 2012 said...

Looks delicious :)
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Aruna Manikandan on April 17, 2012 said...

rasam vadai looks wonderful :)

Gayathri NG on April 17, 2012 said...

yummy vadai and i usually have like this...

Poonam Borkar on April 17, 2012 said...

looks so tempting..wonderful recipe!!
Spicy-Aroma

Priya dharshini on April 17, 2012 said...

I luv to slurp the rasam in no time...yummy dish

Priya on April 17, 2012 said...

I dont mind to invite myself to ur place to enjoy these super tempting dish..simply loving it..

Maayeka on April 17, 2012 said...

yummy vadas and tempting rasam ..loved the combo..tempting recipe and clicks..

Shobha on April 17, 2012 said...

Yummy and mouthwatering vadas with tangy & spicy rasam.

Srivalli on April 17, 2012 said...

Very nice Kalyani, though Rasa vada is not that common to order in most places in madras..

Mythreyi on April 17, 2012 said...

Sounds Yum, I didn't get a chance to visit Darshni's here in BLR, but i heard Rasam Idli also famous in Karnataka.

-Mythreyi
Yum! Yum! Yum!

Chef Mireille on April 17, 2012 said...

these look so delicious..this is one recipe I definitely want to make!
Mireille

the mad on April 17, 2012 said...

Hmm must have this next time i visit Bangalore. Yummy

Spice up the Curry on April 17, 2012 said...

this is looking so great and delicious.

Harini-Jaya Rupanagudi on April 17, 2012 said...

I personally love this combo! good one.

PrathibhaSreejith on April 17, 2012 said...

awesome rasa vadas super tempting :-)

Archana Vivek on April 17, 2012 said...

Looks beautiful. I had this last time i visited Bangalore. I just loved it.

Jayashree on April 17, 2012 said...

Does this go by the name of bonda soup here, Kalyani?
Bangalore is unusually hot this year, but I can see how some of this rasa vada would be perfect for a cold evening.

PriyaVaasu on April 17, 2012 said...

We tasted this recently in a south-Indian Eatout here. Was awesome!!! Vada Soaked in Hot Rasam, very tempting!!!!

vidhas on April 17, 2012 said...

Yummy vadas soaked in rasam. Inviting pictures

Preeti Garg on April 17, 2012 said...

awesome....completely mouthwatering



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Rajani S on April 18, 2012 said...

I love these, though I never deep fry anything at home. I just dont know how to :)))

Lovely vadas :)

Srimathi on April 18, 2012 said...

Looks very delicious.

Now Serving on April 18, 2012 said...

that is a super tiffin treat! Looking good :)

DivyaGCP on April 18, 2012 said...

Delicious Rasa Vadas.. Very appetising..

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vaishali sabnani on April 18, 2012 said...

Stunning!!..they are my fav...Kalyani lets make a deal...how abt u cooking these for me..n I cooking a thaali for u?

Gayathri Kumar on April 18, 2012 said...

Rasam vadas look absolutely delicious...

Aarthi on April 18, 2012 said...

rasa vadai looks so mouthwatering...amma makes this often

PJ on April 18, 2012 said...

Rasa vadai and coffee!!Wow I would call it heaven...

cfp123 on April 18, 2012 said...

Heaven in a few simple bites
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Jayasri Ravi on April 18, 2012 said...

This is making me nostalgic, reminding me of bangalore & the darshinis, love this so much, beautiful clicks

Rasi on April 19, 2012 said...

Being in blore for so many years.. how did i miss this out.. We do it at home though & love it..

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Suma Gandlur on April 20, 2012 said...

Droolworthy rasam vadas.

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