Quinoa Vadai With Watermelon Rassam

Giving an unusual spin to the traditional South-Indian favourite Rasam-Vada where utterly healthy quinoa vadas can be savoured with watermelon spiked rasam. Now that’s a combination you must-try!


  • For the Quinoa Vadai
  • 100 gm Toasted Quinoa Powder
  • 75 gm Potato Boiled and Mashed / Soaked Grounded Urad Dal
  • 2- 3 gm Green Chilly
  • 3 gm Ginger
  • 5 gm Chopped Fresh Coconut
  • 5 gm Cumin
  • 5 gm Sendha Namak
  • 500 ml Oil
  • For the Watermelon Rassam
  • 50 ml Watermelon Juice
  • 35 gm Rassam Powder
  • 5 ml Coconut Oil
  • 10 gm Red Chilli Paste
  • 1/2 gm Mustard Seeds
  • Curry Leaves – Few
  • 20 ml Tomato Puree
  • 5 gm Chopped Coriander Leaves


Prep: 25 minutes
Cooking: 15 minutes

  1. Dry roast quinoa on medium heat and once cool, grind into coarse form.
  2. In a clean vessel, add quinoa, potato, chilly, ginger, coconut, cumin & salt.
  3. Form into small balls similar to a size of a coin. refrigerate for 15 mins.
  4. In a heavy bottom kadai, heat oil till medium heat, drop quinoa balls and fry till golden brown.
  5. Separately, start making rassam. temper mustard seeds and curry leaves in coconut oil.
  6. Add chili paste, tomato puree & rassam powder. Cook till you get soothing aroma.
  7. Finish with watermelon juice, coriander leaves & salt. put off the flame.
  8. Serve hot as an evening healthy snack or Cook for some more time until it attains glaze and it becomes somewhat translucent.
  9. Place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm–-neither runny nor hard – it’s ready.
  10. Pour the marmalade into clean sterilised glass jars and seal with the lids. keep it in ambient temperature. It may take 24-48 hours for the natural pectin to set up properly.