Sambhar Vadiby Pranjali K

  • Sambhar Vadi, How to make Sambhar Vadi
Sambhar Vadiby Pranjali K
  • Sambhar Vadi (6 likes)

  • By Pranjali K|
    Last updated on Mar 12th
  • Prep Time40mins
  • Cook Time30mins
  • Serves2People
Sambhar Vadi


  • Filling:
  • Coriander leaves: 400 gms
  • Desiccated Coconut: 1/2 cup
  • Cashew Nuts (chopped): 10
  • Poppy seeds: 1 tbsp
  • Saunf: 1 tsp
  • Groundnuts: 50 gms
  • Green Chili (cut): 8-10
  • Onion (Cut into small pieces): 1 Big
  • Garlic cloves (cut): 10
  • Charoli/ Chirongi: 1 Tbsp
  • Red Chili powder: 1 Tsp
  • Salt: 2 Tsp
  • Sugar: 1 Tsp
  • Lemon Juice: 2 Tsp
  • Oil: 2 Tbsp
  • For the cover:
  • Besan/ Bengal gram flour: 1 Cup
  • Maida/ Wheat Flour: 2 Cups
  • Rice flour: 1/2 Cup
  • Oil: 1 Tbsp
  • Salt: 1Tsp
  • Red Chili powder: 1 Tsp
  • Turmeric: 1 Tsp
  • Ginger-Garlic Paste: 2 Tsp
  • Ajwain: 1 Tsp
  • White sesame seeds: 1 Tsp
  • For Deep Frying:
  • Oil: 3 Cups


  1. Preparation for filling: Add oil in a skillet and heat on medium flame. After a minute, add all the ingredients except coriander and lemon juice.
  2. Saute for 2-3 minutes until onion is cooked.
  3. Put off the flame. Now, lemon juice and add coriander leaves, mix well. Keep it aside to cool.
  4. For Cover: Add all the ingredients. As per requirement, add water and prepare a dough. Make sure it is not too soft as it will lose the crispness. And, not too hard as it will break.
  5. Knead it really well. Keep aside for 10 minutes to soften it.
  6. Make tiny balls of the dough and roll it in round shape.
  7. In the middle of the round shaped cover, add the coriander filling in rectangular shape.
  8. Put little water around the edges and fold in from all four sides.
  9. Deep fry in Oil on medium flame on both sides for around 5-6 minutes.
  10. Reduce the flame in case the cover is becoming too dark.
  11. Remove from oil on tissue paper. Serve it hot with Imli/Tamarind sweet Chutney/ sauce and Kadhi.
My Tip: Traditionally this dish is deep fried. But, as the health conscious foodies prefer less oil so it can be steamed or baked as well.

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