Tuesday, 31 May 2016

Peppery Oats Rasam Vada

Peppery Oats Rasam Vada
This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 
This is my winning recipe from #KelloggsREALCHEF

Rasam Powder
1 tbsp Coriander seeds
1 tsp Chana dal
1 tsp Tur dal 
15 Pepper corn
2 Red Chillies
2 Pinches of Asafoetida 
1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam
1 big Tomato finely chopped
4 tbsp Oats (soak it in 1 cup of hot water)
1/2 tspTamarind paste
1/4 tsp Turmeric powder 
2 sprigs Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
Pinch of Asafoetida 
Rasam powder 
1 tsp Ghee
Few Coriander leaves chopped

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.
For the Vada 
2 cups Oats
1/2 cup washed and soaked Urid dal for 2 hours
1 Green Chilli chopped 
1/4 tsp Cumin seeds 
Pinch of Asafoetida 
Salt to taste 
1/4 tsp Pepper corn coarsely ground 
Oil to deep fry

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

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