Rasa Vada / Rasavada

Wash and soak urad dal for 3 hours.

Drain the water completely and grind it to a thick, fluffy batter using minimal water. The batter should be light and airy.

Transfer the batter to a bowl and add chopped green chilli, chopped ginger, chopped curry leaves, and salt.

Mix well and beat the batter with your hand for 2-3 minutes to aerate it.

Heat oil in a pan for deep frying.

Wet your palm, scoop a small ball of batter, gently flatten it, and make a hole in the center like a doughnut.

Gently slide it into hot oil.

Fry on medium heat until golden and crisp on both sides.

Remove and place on paper towels to drain excess oil.

In a pot, combine finely chopped tomato, tamarind paste, rasam powder, turmeric powder, salt, and 2-3 cups of water.

Boil for 5-10 minutes until the tomato is soft and flavors are combined.

In a small pan, add 1 tsp ghee or oil for tempering.

Add mustard seeds, dried red chilli, curry leaves, and asafoetida powder.

Add this tempering to the rasam.

Simmer everything for a few more seconds, then turn off the flame and garnish with chopped coriander leaves.

Place hot or warm vadas in a serving bowl.

Pour hot rasam generously over the vadas.

Let them soak for 5 minutes to absorb the flavors.

Garnish with some coriander leaves and a drizzle of ghee if desired.