Sambar Vada | How to make Sambar Vada

By Menaga Sathia  |  26th Jun 2016  |  
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  • Sambar Vada, How to make Sambar Vada
Sambar Vadaby Menaga Sathia
  • Prep Time

    3

    Hours
  • Cook Time

    30

    mins
  • Serves

    5

    People

66

0





Video for key ingredients

  • Sambhar Powder

About Sambar Vada Recipe

Samba vada is a urad dal vada soaked in a spicy, tangy and flavourful sambhar.

Sambar Vada, a deliciously finger licking recipe to treat your family and friends. This recipe of Sambar Vada by Menaga Sathia will definitely help you in its preparation. The Sambar Vada can be prepared within 180 minutes. The time taken for cooking Sambar Vada is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Sambar Vada step by step. The detailed explanation makes Sambar Vada so simple and easy that even beginners can try it out. The recipe for Sambar Vada can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sambar Vada from BetterButter.

Sambar Vada

Ingredients to make Sambar Vada

  • For Vada :
  • Whole white urad dal - 1/2 cup
  • Green chilli - 3
  • Ginger - 1/2 inch piece
  • Hing - 1/4 tsp
  • Salt to tatse
  • Oil for deep frying
  • For Sambar :
  • Toor dal - 1/2 cup
  • Small onion - 15
  • Tomato - 1 big chopped
  • Green chillies - 2 slit
  • Red Chilli Powder - 1 tsp
  • Sambar Powder - 1 1/2 tsp
  • Salt to taste
  • Mustard seeds - 1/2 tsp
  • Curry leaves a few
  • Coriander leaves - 1 tbsp, finely chopped
  • Hing - 1/4 tsp
  • Turmeric Powder - 1/2 tsp
  • Oil - 1 tsp
  • Ghee - 2 tsp
  • Jaggery - 1 tsp
  • Tamarind pulp - 2 tsp
  • For Garnish:
  • Finely Chopped Small onion - 1/4 cup
  • Coriander leaves - few (optional)
  • Grated Carrot - 2 tbsp (optional)
  • Ghee - 3 tsp

How to make Sambar Vada

  1. Soak the urad dal for 2 hrs at least. Drain the water completely. First grind the ginger and green chillies in a grinder then add the urad dal. Grind it to a fluffy texture sprinkling the water little by little.
  2. Make sure the batter should be fluffy and thick. Add the salt and mix well. Heat oil in a kadai, take a greased sheet, take a small ball from the batter and pat it on the sheet.
  3. Make a small hole in the center then gently drop it into the hot oil. Fry the vada on a medium flame on both sides. Drain it on a tissue paper, keep it aside.
  4. In a pressure cooker, cook the toor dal with turmeric powder for 4 whistles. Once the dal is cooked, mash it. Add the small onions, slit green chillies, tomato, red chilli powder, tamarind pulp and required water.
  5. Cook it again for 1 or 2 whistles. In a kadai add the ghee+oil, add the mustard seeds and curry leaves. Once it splutter add the sambar powder and give a quick stir.
  6. Immediately add the dal mixture, salt. Adjust water consistency. Give a nice boil. Add the hing, jaggery and coriander leaves. Turn off the flame.
  7. In a bowl add 1 cup hot sambar and 1/2 cup hot water, mix and soak the vadas for 5 minutes.
  8. In a serving bowl, keep the soaked vada, pour the hot sambar over it. Sprinkle the raw onion, grated carrot and coriander leaves. Pour the ghee on top of the vada. Serve it hot.

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