For wada.. wash and soak whole white urad/dal overnight.
In morning discard soaked water and grind in wet grinder to makesmooth batter. Remove in vessel. Whip urad Dal batter with hands for 10 mins for softness. Add salt, chopped chilli,grated ginger. Mix well.
Heat oil in frying pan. Drop small lemon size batter balls 8-10 at a time,in hot oil. Deep fry wadas till crispy golden brown on medium-high flame.
For rasam..wash toor dal. Pressure cook with chopped tomatoes and imli (if using) for 4 whistles. Cool and grind in mixer jar. Pour in vessel.
Dry roast coriander seeds, cummin seeds, Kashmiri chillies, fenugreek seeds to crisp golden brown. Grind in mixer jar to make rasam powder.
Add this grinded rasam masala powder in dal-tomato mixture. Add salt & aamchur powder (if using). Add water
to make thin consistency dal. Boil for 5 minutes.
In tadka pan add heat oil do tempering of urad Dal, mustard seeds and curry leaves. Pour on boiled rasam.
To make rasam wada.. At the time of serving add few wadas in hot rasam. Boil for 1 minute. Then serve in serving bowl. Relish Hot Delicious Rasam Wada.
TIP..only add vada in rasam at time of serving.. otherwise vadas will become too soggy if you put before hand.
