How to Make Sambar Vada at Home | Sambar Vada Recipe

Sambar Vada Recipe | Crispy Vada Soaked in

 Delicious Sambar

Sambar Vada

Sambar Vada is a quintessential South Indian dish that marries two favorite staples – crispy, golden fried vadas, and aromatic, tangy sambar. This dish is often enjoyed as a breakfast item or as a snack, and it’s a true crowd-pleaser at any meal. Whether you are familiar with South Indian cuisine or new to it, this step-by-step guide will help you make restaurant-quality Sambar Vada at home.

What is Sambar Vada?

Sambar Vada is a popular South Indian dish made of crispy lentil fritters (vada) soaked in a flavorful, spicy, and tangy lentil soup called sambar. Known as "Medu Vada" in some parts of India, this dish is a go-to comfort food. It is commonly served with coconut chutney and can be found in almost every South Indian household and restaurant.

Ingredients Required for Sambar Vada

For Vada:

• 1 cup Urad Dal (split black gram)
• 1-2 Green Chilies (finely chopped)
• 1 inch Ginger (grated)
• A pinch of Asafoetida (Hing)
• Salt to taste
• Oil for deep frying

For Sambar:

• 1/2 cup Toor Dal (yellow pigeon peas)
• 1 Tomato (chopped)
• 1 Onion (sliced)
• 1 Carrot (diced)
• 1 Drumstick (cut into pieces)
• 1-2 Green Chilies (slit)
• Tamarind Pulp (lemon-sized ball soaked in water)
• 1 tablespoon Sambar Powder
• A pinch of Turmeric
• Salt to taste

For Tempering:

• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1-2 Red Chilies
• Curry Leaves
• A pinch of Asafoetida (Hing)
• 1 tablespoon Oil or Ghee

Step-by-Step Sambar Vada Recipe

Step 1: Soaking and Grinding the Urad Dal

Start by washing and soaking the urad dal in water for about 4-5 hours. Once the dal has softened, drain the water and grind it into a smooth, thick batter using minimal water. The batter should have a fluffy texture.

Step 2: Preparing the Vada Batter

Add finely chopped green chilies, grated ginger, asafoetida, and salt to the batter. Mix it well, ensuring the batter is light and airy. This will help the vada become fluffy and crispy.

Step 3: Shaping the Vadas

To shape the vadas, wet your hands with water, take a small portion of batter, and form it into a round shape. Make a small hole in the center using your thumb to create the traditional vada shape.

Step 4: Frying the Vadas

Heat oil in a deep frying pan. Once the oil is hot, gently slide the vadas into the oil and fry them on medium heat until they turn golden brown and crispy. Keep flipping them to ensure even cooking.

Step 5: Preparing the Sambar

In a pressure cooker, cook the toor dal with turmeric and water until soft. Mash the cooked dal and set it aside. In a separate pot, sauté onions, tomatoes, and vegetables (carrot, drumstick) in oil. Add sambar powder, tamarind pulp, salt, and enough water to make the sambar. Allow it to simmer until the vegetables are fully cooked.

Step 6: Tempering the Sambar

In a small pan, heat oil or ghee, add mustard seeds, cumin seeds, red chilies, curry leaves, and asafoetida. Let them crackle and release their aroma. Pour this tempering over the cooked sambar to elevate its flavors.

Serving Sambar Vada

Once the vadas are fried and the sambar is ready, it’s time to plate your dish. Arrange the crispy vadas in a serving bowl and pour the hot sambar generously over them. Let the vadas soak in the sambar for a few minutes before serving. Garnish with fresh coriander leaves and serve with coconut chutney on the side for an authentic experience.

Tips for Making the Perfect Sambar Vada

1. Batter Consistency: Make sure the batter is thick and fluffy. Adding too much water will make the vada soft and oily.

2. Frying Temperature: Ensure the oil is hot before frying the vadas. Fry them on medium heat to achieve crispness.

3. Flavorful Sambar: Don’t skip the tempering—it adds a burst of flavor to the sambar.

4. Soaking Time: For extra softness, allow the vadas to soak in the sambar for a few minutes before serving.

Common Mistakes to Avoid

• Thin Batter: A thin batter will result in oily vadas. Keep the batter thick.
• Overcrowding the Pan: Fry the vadas in small batches to ensure they cook evenly.
• Burning the Tempering: Always temper on low heat to prevent burning the spices.

Health Benefits of Sambar Vada

Sambar Vada, while fried, is rich in protein and fiber. Urad dal is an excellent source of plant-based protein, while sambar is packed with vegetables and lentils, making it a nutritious meal. For a healthier version, you can air-fry the vadas or reduce the amount of oil used.

Conclusion

Sambar Vada is a delightful South Indian dish that offers a beautiful combination of textures and flavors. The crispy vadas and the tangy sambar create a perfect harmony that will have you coming back for seconds. Follow this step-by-step recipe, and you’ll be able to create this beloved dish at home with ease. So, get your ingredients ready and give this recipe a try!

FAQs

1. How can I store leftover Vadas?

You can store fried vadas in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer before serving.

2. Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as it uses lentils (urad dal) and rice. Just ensure your asafoetida (hing) is gluten-free.

3. What are some variations of Sambar Vada?

You can try adding chopped spinach or grated carrots to the vada batter for a nutritional boost. You can also experiment with different vegetables in the sambar

4. How long does it take to make Sambar Vada?

It takes approximately 1.5 to 2 hours to prepare Sambar Vada, including soaking time for the dal.

5. Can I make the batter in advance?

Yes, you can prepare the vada batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before frying.

So, what are you waiting for? 

Give this recipe a try and enjoy the deliciousness of sambar vada!