Vada sambar | How to make Vada sambar

By Ashvini Singh  |  1st Feb 2018  |  
5 from 1 review Rate It!
Vada sambarby Ashvini Singh
  • Prep Time

    3

    Hours
  • Cook Time

    20

    mins
  • Serves

    2

    People

0

1

About Vada sambar Recipe

the recipe for sambar vada is extremely simple and can be prepared easily with fresh medu vada or any left over vada’s. if you are planning to prepare the vada freshly then there isn’t any specific once it is properly soaked it is served with vada soaked and dipped in a bowl. also it is topped with finely chopped onions and or coconut chutney which enhances the taste further

Vada sambar, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Ashvini Singh. Vada sambar is a dish which demands no explanations, it's a whole world of flavour in itself. Vada sambar is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Vada sambar by Ashvini Singh is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Vada sambar.

Vada sambar

Ingredients to make Vada sambar

  • 1 cup urad dal
  • 2 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • few curry leaves, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 tbsp dry coconut / kopra, chopped
  • pinch of hing / asafoetida
  • 2 tbsp rice flour
  • ½ tsp salt
  • oil for deep frying

How to make Vada sambar

  1. FIRSTLY, IN SOAK 1 CUP URAD DAL IN ENOUGH WATER FOR 3 HOURS. DO NOT OVER SOAK, AS THE VADAS WILL ABSORB OIL.
  2. DRAIN OFF THE WATER AND GRIND TO FINE FLUFFY PASTE ADDING WATER AS REQUIRED. I HAVE ADDED 4 TBSP OF WATER TO MAKE SMOOTH THICK PASTE.
  3. SMOOTH THICK PASTE.
  4. TRANSFER THE URAD DAL PASTE INTO LARGE MIXING BOWL. 
  5. THIS HELPS TO INCORPORATE AIR INTO BATTER AND MAKE MEDU VADA SOFT AND FLUFFY.
  6. FURTHER ADD 1 INCH GINGER, FEW CURRY LEAVES, 2 TBSP CORIANDER, 1 TBSP DRY COCONUT, PINCH OF HING, 2 TBSP RICE FLOUR AND ½ TSP SALT.
  7. MIX THE BATTER WELL WITH THE HELP OF SPOON.
  8. HEAT THE OIL IN LARGE KADAI
  9. WET YOUR HANDS WITH ENOUGH WATER AND TAKE A SMALL BALL SIZED.DROP THE VADA IN OIL AND DEEP FRY THE MEDU VADA ON MEDIUM FLAME.
  10. FRY ON BOTH SIDES TILL THEY TURN GOLDEN BROWN AND CRISP.
  11. DROP THE FRIED VADA INTO WARM WATER AND ADD ¼ TSP SALT.SOAK FOR 10 MINUTES OR TILL VADA ABSORBS WATER.
  12. SQUEEZE OFF THE WATER AND PLACE THE VADA INTO A PLATE.
  13. POUR THE PREPARED SAMBAR OVER VADA.
  14. FINALLY, SPRINKLE FEW CHOPPED ONIONS AND CORIANDER LEAVES SERVE SAMBAR VADA
  15. SAMBAR VADA IS READY

Reviews for Vada sambar (1)

Milli Garg8 months ago

My favourite South-Indian dish.
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