Step-by-step
1
firstly, soak 1 cup moong dal for at least 2 hours.
2
meanwhile, prepare the sugar syrup. in a large vessel take 2 cup sugar, 3 pods of cardamom and pinch saffron food colour.
3
mix well and get to a boil.
4
boil for 3 minutes or until the sugar syrup turns sticky consistency. do not attain 1 string consistency.
5
cover and keep aside.
6
once the dal has soaked well, transfer to the mixer grinder.
7
grind to smooth paste and transfer to the large bowl.
8
also, grind ½ cup khova to a smooth paste.
9
grind to smooth paste and transfer to the large bowl.
10
also, add pinch saffron food colour and ¼ tsp baking soda.
11
beat and mix well making sure the batter is smooth and light.
12
now wet your hands with water and drop batter into the hot oil.
13
deep fry on medium flame stirring occasionally.
14
fry until the vada turns golden brown and crisp. drain off the vada to remove excess oil.
15
drop the vada immediately into the hot sugar syrup and mix well.
16
soak for 2 hours or until the vada absorbs the sugar syrup.
17
finally, enjoy rasa vada chilled or warm.
Video
Notes
- firstly, make sure to beat the batter well, else the vada will not be soft.
- also, dropping in hot sugar syrup helps vada to absorb sugar syrup quickly.
- additionally, if the batter is watery, you can use besan or maida to adjust the consistency of the batter.
- finally, rasa vada recipe tastes great when prepared soft and juicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rasa-vada-recipe-moong-dal-gulab-jamun/