Sambar Vada
Crispy, deep-fried lentil donuts soaked in a flavorful, tangy South Indian lentil vegetable stew.
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Ingredients
- 1 cup Urad Dal (Split Black Gram)
- 1/2 cup Toor Dal (Pigeon Peas)
- 2 tablespoons Sambar Powder
- 1 tablespoon Tamarind Paste
- 1 1/2 cups Mixed Vegetables (Drumstick, Carrot, Pumpkin)
- 2 pieces Green Chilies
- 1 inch Ginger
- 10 leaves Curry Leaves
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 2 cups Vegetable Oil
- 1 teaspoon Salt
Instructions
- 1
Soak urad dal for 4 hours, then grind into a thick, fluffy batter using minimal water.
- 2
Whisk the batter vigorously for 5 minutes to incorporate air, then mix in chopped ginger, green chilies, and salt.
- 3
Pressure cook toor dal with vegetables and turmeric until soft, then mash the dal slightly.
- 4
Add tamarind paste, sambar powder, and salt to the dal mixture; simmer for 10 minutes until aromatic.
- 5
Prepare a tempering by heating oil with mustard seeds, curry leaves, and hing, then pour it over the sambar.
- 6
Heat oil for deep frying; shape the urad dal batter into donuts with a hole in the center and fry until golden brown.
- 7
Briefly dip the fried vadas in warm water for 30 seconds and squeeze gently to soften them.
- 8
Place vadas in a deep bowl, pour hot sambar over them, and garnish with fresh coriander before serving.
Nutrition per Serving
380
Calories
14g
Protein
48g
Carbs
16g
Fat
9g
Fiber
4g
Sugar
650mg
Sodium
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