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sambar Wada

Dec-01-2018
Visha Jain
330 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT sambar Wada RECIPE

Some South Indian food for action. Crispy wadas dunked in piping hot mildly spiced sambar. An ultimate comfort food. I have been craving for Wada for a longtime and finally I made it and enjoyed.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • South Indian
  • Pressure Cook
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. for sambar : ½ Cup toor dal
  2. 1 tomato
  3. 1/4 tbsp turmeric
  4. 1 1/2 cup water
  5. 3 tbsp oil
  6. 1 tbsp mustard
  7. 1 pinch hing
  8. 1 dried red chilly
  9. few curry leaves
  10. 2 green chilli slit
  11. 1/2 onion
  12. 1/2 cup tamarind extract
  13. 1/2 tbsp jaggery
  14. 1 tbsp salt
  15. 1 1/2 tbsp sambar powder
  16. 1 tbsp ghee
  17. for wada: 1 cup urad dal
  18. 2 green chillies finely chopped
  19. 1 inch ginger chopped
  20. few curry leaves
  21. 2 tbsp coriander chopped
  22. pinch hing
  23. 2 tbsp rice flour
  24. salt to taste
  25. oil for deep frying

Instructions

  1. for sambar: Firstly, pressure cook ½ cup toor dal, 1 tomato, ¼ tsp turmeric and 1½ cup water for 5 whistle. In a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves.
  2. Also saute 2 green chilli and ½ onion for a minute. Now add ½ cup tamarind extract, ½ tsp jaggery and 1 tsp salt. mix well.
  3. Boil for 10 minutes or till tamarind extract gets cooked well. Add in whisked dal and tomato. mix well. Also add 1½ cup water and adjust consistency. boil well.
  4. Furthermore add 1 tbsp of sambar powder and stir well. Add in 1 tbsp ghee and boil for 2 minutes. Finally sambar is ready to serve with vada or idli.
  5. for Wada: Firstly, in soak 1 cup urad dal in enough water for 3 hours. do not over soak, as the vadas will absorb oil. 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.
  6. Transfer the urad dal paste into 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.
  7. 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. Mix the batter well with the help of spoon.
  8. Heat the oil in large kadai. wet your hands with enough water and take a small ball sized dough and make it round. Now slowly shape the edges and make a hole at the centre.
  9. Drop the vada in oil and deep fry the medu vada on medium flame. Fry on both sides till they turn golden brown and crisp. Serve hot with vada.

Reviews (1)  

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Shelly Sharma
Dec-03-2018
Shelly Sharma   Dec-03-2018

Would love to try this.

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