Preparing vada:-
Wash and soak urad dal and moong dal in sufficient water for 2 -3 hrs.
Remove and drain in colander till all the water has completely drained.
Grind dal in a mixer grinder to a smooth paste with out using water.
If you feel difficulty in grinding just add 2 -3 tsp of water.
Remove dal paste in a bowl add red chili powder,hing,salt,coriander leaves and curry leaves.
Mix all the spices well in vada batter .
Heat sufficient oil in a kadai on medium heat.
Take a bowl of water,apply some water on your both hands.Take some batter in your hand .Give it a round shape.
With your thumb make a hole in center.Slide vada in hot oil.
Once the vadas are slightly golden then gently turn over and continue to fry .
Fry the vadas till crispy and golden.
Fry all the vadas this way till they become evenly browned and crispy.
Drain vadas on kitchen tissue to remove excess oil.
Preparing Rasam:-
Soak tamarind in hot water for 10 minutes.
Extract tamarind juice with 1 cup of water.
Wash and pressure cook dal till well cooked.
Remove and mash the cooked dal well.
Add 4-5 cups of water to cooked mashed dal.
Add chopped tomatoes,tamarind paste,salt to dal and bring to boil.
Once dal comes to boil ,turn gas on low medium heat and simmer
For Tempring:-
Heat oil in a pan .
Add jeera to hot oil ,when it fry a bit add mustard seeds.
When mustard splutters add hing ,curry leaves and rasam powder.Stir well for a minute or two.
Now add tempring to simmering dal,mix well and bring to boil.
Once the rasam comes to boil,lower the heat and simmer for at least 10-15 minutes.Stirring often.
Remove and garnish with coriander leaves.
For serving:-
Add prepared vadas to hot rasam.
Serve rasam vada piping hot as an appetizer.
