Name: Sambar vada recipe by Rupali Kolvekar at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: For sambar; 1/2 cup toor dal; 1 tomato chopped; 1/4 tsp haldi; 1 1/2 cup water; 3 tsp oil; 1 tsp mustard seeds; A pinch hing/asafoetida; 2 dried chilles; Few curry leaves; 1/4 th cup tamarind extract; 1 tsp jaggery; Salt as per taste; 1 tbsp sambar pd; 1 tbsp ghee; 1/4th cup onion petals; Few Coriander leaves chopped; For vada; 1 cup urad dal; 2 green chilles finely chopped; Few curry leaves; 1 tbsp coconut pieces; 1 tsp ginger grated; 1 tbsp chopped coriander leaves; 2tbsp rice flour; Pinch Hing/asafoetida; Oil for deep frying; Salt to taste

ABOUT Sambar vada RECIPE

Sambar vada is basically a combination of traditional medu vada recipe with lentil based soup also known as sambar.A traditional south indian breakfast recipe which is relished with sambar & coconut chutney. Crisp vada is soaked in sambar which makes it soft and tender before serving. In addition the Sambar is topped with finely chopped onion and coconut chutney before serving.

Ingredients Serving: 5

For sambar
1/2 cup toor dal
1 tomato chopped
1/4 tsp haldi
1 1/2 cup water
3 tsp oil
1 tsp mustard seeds
A pinch hing/asafoetida
2 dried chilles
Few curry leaves
1/4 th cup tamarind extract
1 tsp jaggery
Salt as per taste
1 tbsp sambar pd
1 tbsp ghee
1/4th cup onion petals
Few Coriander leaves chopped
For vada
1 cup urad dal
2 green chilles finely chopped
Few curry leaves
1 tbsp coconut pieces
1 tsp ginger grated
1 tbsp chopped coriander leaves
2tbsp rice flour
Pinch Hing/asafoetida
Oil for deep frying
Salt to taste

Instructions

Firstly pressure cook toor dal with tomato, haldi, salt, water for 5 whistles
In a wok add oil and heat it to this add mustard when it crackles add red chilly, curry leaves, hing. Also saute green chilles and onion petals for a minute
Now add tamarind extract, and jaggery mix well
Boil for 10mins, add in whisked dal and mix well, also add some water and adjust the consistency. boil well, next add sambhar pd and stir well, add in ghee and boil for 2mins and switch off the flame add coriander leaves to it and set aside
Now for medu vadas
Firstly soak 1 cup urad dal in enough water for 3hrs. Do not over soak dal, as the vadas will absorb oil
Drain off water and grind to a fine fluffy paste adding water as required (i have added 4tbsp of water) to make smooth thick paste
Transfer this mixture to a large mixing bowl, beat and mix the batter in circular motion till they turn light. This helps to incorporate air into batter and make medu vada soft and fluffy
To this add ginger, curry leaves, salt, coriander leaves, green chilles chopped, hing, rice flour & coconut pieces. Mix the batter well with the spoon
Heat the oil in a kadai, wet ur hands with enough water and take a small ball sized batter and make it round.
Now slowly shape the edges and make the hole in centre
Drop the vada in oil and deep fry on medium flame
Fry on both the sides till golden and crisp
Once its fried from both sides remove on absorbent paper
Drop the fried vada into warm water and add 1/4th tsp salt, soak for 10mins till vada absorbs water
Squeeze of the water and place vada into plate
Pour the prepared sambar over vadas, finally add some coconut chutney and sprinkle some chopped onion and coriander leaves serve sambar vada
Serve hot

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