Vadai Dipped In Sambar/rasam (2 Pcs) Recipe

Soak dal

Rinse 1 cup split urad dal until water runs nearly clear. Soak in about 1 cup water for 3–4 hours at room temperature.

Grind

Drain soaked dal. In a wet grinder or high-speed blender, grind dal with 2–3 tbsp fresh water to a smooth, fluffy batter (thick dropping consistency). Scrape sides and grind in short bursts to incorporate air. Total grinding time about 6–8 minutes. Transfer to a bowl.

Season and aerate

Add 1 tsp salt, chopped green chili, grated ginger, cumin seeds, crushed peppercorns (if using), asafoetida, chopped curry leaves and finely chopped onion. Beat the batter vigorously with the back of a spoon or hand for 2–3 minutes to make it light and airy. The batter should be thick enough to hold shape; if too thin, drain a little; if too stiff, sprinkle a teaspoon of water.

Shape vadai

Wet your hands. Take a lemon-sized portion (about 3–4 tbsp) of batter, flatten into your palm, make a small hole in the center with thumb to form a ring. Alternatively, drop spoonfuls for medu-style flat vadai. Make 2 vadai for this recipe and keep on a tray.

Fry

Heat oil in a deep saucepan until it reaches 170–180°C (medium heat). Carefully slide vadai into hot oil, 1–2 at a time. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm.

Prepare vegetables

In a small saucepan, add the diced vegetables (about 1/2 cup) and 0.25 cup water. Cover and cook on medium-low until just tender, about 6–8 minutes.

Make sambar base

To the cooked vegetables, add 1/2 cup cooked, mashed toor dal, 0.75 tsp sambar powder, 1 tbsp tamarind concentrate, 1/4 tsp turmeric and 1/2 tsp salt. Add 1/2–0.75 cup water to adjust consistency to a slightly thin gravy suitable for dipping. Bring to a gentle simmer for 3–4 minutes, stirring so dal mixes evenly.

Temper and finish

In a small spoon, heat 1 tsp oil/ghee, add 1/4 tsp mustard seeds and when they splutter add a pinch of fenugreek (if using), broken dry red chili, a pinch of asafoetida and 5 curry leaves. Pour this tempering into the simmering sambar. Stir in 1 tbsp chopped coriander. Taste and adjust salt and tamarind. Keep sambar hot for dipping.

Cook tomato base

In a small saucepan, combine 1/2 cup tamarind water, 1/4 cup chopped tomato and 1/4 cup water. Bring to a boil, then simmer 5 minutes until tomato softens.

Season

Add 1/2 tsp rasam powder, 1/8 tsp turmeric and 1/4 tsp salt. Simmer 2–3 minutes so flavors marry. If desired, add a teaspoon of cooked dal for body.

Temper and finish

Heat 1 tsp oil/ghee, add 1/4 tsp mustard seeds. When they pop, add a broken dry red chili, a pinch of asafoetida and 5 curry leaves. Pour tempering into rasam. Stir in 1 tsp chopped coriander. Keep hot for dipping.

Place 2 freshly fried vadai on a shallow bowl or plate. Ladle hot sambar (or rasam) into a wide, shallow serving bowl large enough to dip the vadai. Option 1: Partially submerge each vadai in sambar for 30–60 seconds so it soaks a little before serving. Option 2: Serve vadai on plate and spoon sambar/rasam over each vadai just before eating so the exterior softens while center stays slightly crisp.

Garnish with a few coriander leaves. Serve immediately while sambar/rasam is hot and vadai are freshly fried. This recipe yields 2 vadai with enough sambar or rasam for dipping.