Sambar Vada

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.

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.

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.

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.

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.

Immediately add the dal mixture, salt. Adjust water consistency. Give a nice boil. Add the hing, jaggery and coriander leaves. Turn off the flame.

In a bowl add 1 cup hot sambar and 1/2 cup hot water, mix and soak the vadas for 5 minutes.

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.