Home / Recipes / Sambhar Vadi

Photo of Sambhar Vadi by Pranjali K at BetterButter

Sambhar Vadi

Pranjali K
40 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later


A very celebrated traditional preparation from Vidarbha region of Maharashtra, usually prepared during family get togethers. When tasted by friends from various states of India, the review has always been extremely awesome. This is especially prepared during winters when desi coriander is found in abundance. "Sambhar"- Vidarbha dialect Marathi word for Coriander. Traditionally served with Hot steaming Kadhi and Imli Chutney. Point to be mentioned that Kothimbir vadi is one snack prepared in western region of Maharashtra which is completely different from this.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Maharashtra
  • Steaming
  • Frying
  • Snacks
  • Vegan

Ingredients Serving: 2

  1. Filling:
  2. Coriander leaves: 400 gms
  3. Desiccated Coconut: 1/2 cup
  4. Cashew Nuts (chopped): 10
  5. Poppy seeds: 1 tbsp
  6. Saunf: 1 tsp
  7. Groundnuts: 50 gms
  8. Green Chili (cut): 8-10
  9. Onion (Cut into small pieces): 1 Big
  10. Garlic cloves (cut): 10
  11. Charoli/ Chirongi: 1 Tbsp
  12. Red Chili powder: 1 Tsp
  13. Salt: 2 Tsp
  14. Sugar: 1 Tsp
  15. Lemon Juice: 2 Tsp
  16. Oil: 2 Tbsp
  17. For the cover:
  18. Besan/ Bengal gram flour: 1 Cup
  19. Maida/ Wheat Flour: 2 Cups
  20. Rice flour: 1/2 Cup
  21. Oil: 1 Tbsp
  22. Salt: 1Tsp
  23. Red Chili powder: 1 Tsp
  24. Turmeric: 1 Tsp
  25. Ginger-Garlic Paste: 2 Tsp
  26. Ajwain: 1 Tsp
  27. White sesame seeds: 1 Tsp
  28. For Deep Frying:
  29. 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.

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Amrita Ambore
Amrita Ambore   Feb-14-2018

First attempt made perfect with guidelines. Thank you. I added corn starch instead of rice flour. Also wheat flour instead of maids.

Supriya Sanjay
Supriya Sanjay   Oct-18-2017

Nice n traditional Dish..

Similar Recipes

A password link has been sent to your mail. Please check your mail.