Rasa Vada

thiruvananthapuram rasa vada

Ingredients for Rasa Vada:

For Paripp Vada:

1. Bengal gram – 1 cup

2. Green chillies chopped round – ¾ big spoon

    Ginger chopped fine – 1 small spoon

    Curry leaves chopped fine – ¾ big spoon

    Asafoetida powder – ½ small spoon

    Salt – As needed

3. Palm oil – For frying

For Rasam:

4. Tamarind – 30 gm

5. Salt – 50 gm

   Asafoetida powder – 15 gm

   Turmeric powder – 10 gm

   Pepper powder – 10 gm

   Tomato – 75 gm

   Coriander seeds – 60 gm

   Green chillies – 30 gm

   Curry leaves – 15 gm

   Coriander powder – 15 gm

   Rasam powder – 30 gm

   Sambar powder – 15 gm

   Chilli powder – 15 gm

   Ginger – 10 gm

   Water – 3 litres

6. Oil – For tempering

    Curry leaves, cumin seeds and mustard – For tempering

How to prepare Rasa Vada?

1. To prepare Vada, first soak Bengal gram for 1.5 hours and blend it in a mixer (never make a paste).

2. Mix it with other ingredients and make small balls from them.

3. Form cutlet shapes and deep fry in hot palm oil.

4. To prepare rasam, soak tamarind in some water and extract juice.

5. Boil the remaining ingredients in tamarind juice, adding more water.

6. When rasam starts boiling, add Paripp Vadas to it. Put off the flame.

7. Temper mustard, cumin seeds and curry leaves in oil and add to this.

8. Serve after some time.

Courtesy: Vanitha Magazine July 1-14, 2012 

Read yet another Rasavada recipe here.

Also read: Uzhunnu Rasa Vada recipe

Also read a few more gram flour sweet recipes. Here is the page link. Click on the images in the gallery to read. 


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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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