Sambar Vada Recipe
Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It’s just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.
Servings3 plates
Ingredients
- ½ cup urad dal
- 2 tablespoon big onion finely chopped
- 1 tablespoon curry leaves finely chopped
- 1 teaspoon whole pepper
- 1 cup hotel sambar
- salt to taste
FOR GARNISH:
- 2 tablespoon big onion finely chopped
- 2 teaspoon coriander leaves finely chopped
Instructions
- Rinse urad dal twice, then soak for 2 to 3 hours at least.
- Then add it to wet grinder & grind it with very little water to a thick batter. Scrap the sides every now and then.
- Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that’s the right consistency. The batter should be more like butter very smooth and light.
- Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper. Mix well. Add required salt.
- Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.
- Heat oil, add the vadai into the oil. Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.
- Prepare all the vadais similarly and make it ready.
- Now take ¼ cup sambar in a bowl, add little hot water and dilute it.
- Now add the prepared vadais into the diluted sambar, soak it for 2 minutes, then take it out and place it in the serving plate.
- Now pour thick hot sambar over it.
- Add chopped onion, sprinkle chopped coriander leaves.
- Serve Sambar Vada hot!
Notes
- Soaking – I just soak the urad dal for 2–3 hours and grind with very little water. Batter should be fluffy, helps vadas puff nicely.
- Batter consistency – I keep the batter thick. If you drop a small bit in water and it floats, it’s correct.
- Shaping the vadas – I wet my hands slightly before shaping. Makes it easier to form the hole and slide into oil.
- Frying – Don’t fry on high flame, it browns outside but stays raw inside. Medium heat gives even color.
- Sambar thickness – I keep soaking sambar little thin and topping sambar slightly thick. Always pour hot sambar so vadas absorb well.
Nutrition Facts
Sambar Vada Recipe
Amount Per Serving (75 g)
Calories 276
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 43mg2%
Potassium 39mg1%
Carbohydrates 49g16%
Fiber 16g67%
Sugar 2g2%
Protein 19g38%
Vitamin A 387IU8%
Vitamin C 200mg242%
Calcium 97mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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