Oats Vada In Rasam



The husband had been pining for vadas the other day and I thought I must relent. Both of us are not too fond of deep fried stuff but it was great to indulge. That morning I soaked some chenna dal for more than half an hour. After draining the water, it was ground coarsely. To the drained dal/lentil I added some oats to make it seem and taste healthy-thus 3/4 Oats:1/4 cup Channa Dal.

  Ingredients such as finely chopped onions,shredded ginger,adequate salt,a few split cashewnuts,broken dry red chillies,finely chopped cilantro were also coarsely blended along with the oats and the drained chenna dal, a little bit of milk was added to give it a smooth yet rough feel. Taste for salt and spice, if required add a little bit of chilly powder and a pinch of fennel seeds.

 The vadas were shaped into rolls and flattened within the palms and later deep fried. Once golden brown, place them into absorbent paper napkins. You may eat it like so or add them to your rasam and serve it. I had a few with some ketchup and a few were enjoyed as they floated about in the rasam.

The recipe for Tomato Rasam is there in a previous post where the husband had prepared the rasam. Do try them out -a great dish to be had piping hot with a cup of tea and when it is raining.