Sambar Vada Recipe

Soak dals and rice

Rinse 1.5 cups split urad dal and 2 tablespoons raw rice separately until water runs clear. Soak the urad dal and the raw rice together in enough water to cover for 3–4 hours at room temperature. Soak the 2 tablespoons poha for 15 minutes before grinding (add it to the dal 15 minutes before grinding or soak separately).

Grind batter

Drain the dal and rice but reserve a little soaking water. In a wet grinder or high-speed blender, grind the urad dal, rice, and poha with green chilies, ginger, and a little reserved water in short pulses to a smooth, fluffy, and slightly grainy paste. The batter should be thick but pipeable — like a thick pancake batter. Total grinding time about 8–12 minutes in a wet grinder. Add water sparingly; better to stop and test consistency.

Whip and season

Transfer batter to a bowl and beat vigorously for 3–5 minutes (or keep in grinder for a short spin) to incorporate air — this helps make soft interior. Add asafoetida, salt, crushed black pepper, chopped curry leaves, and chopped green onions/onion if using. Mix thoroughly. The batter should hold a shape when scooped. If too thin, add a tablespoon of rice flour or chickpea flour to firm up (optional). Cover and set aside for 20–30 minutes to rest (not fermentation-required for vada).

Shape vadas

Heat oil in a deep frying pan over medium heat (about 170–180°C / 340–355°F). Wet your hands. Take a golf-ball-sized portion of batter, flatten it between your palms to form a thick disc about 2.5–3 inches (6–7 cm) diameter with a small hole in the center. Alternatively, make batter into small doughnut shape using thumb. Keep arranged on a plate dusted with rice flour to prevent sticking.

Fry vadas

When oil is hot (drop a tiny batter; it should sizzle and rise), slide vadas gently into oil, a few at a time, and fry on medium heat. Fry to golden brown and crisp on both sides, about 4–6 minutes, flipping occasionally to cook through. Maintain medium heat so interior cooks without excessive browning. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. Keep warm in a low oven if making ahead.

Cook toor dal

Rinse 1 cup toor dal until water runs clear. In a pressure cooker or pot, add the dal, 0.5 tsp turmeric, and 2 cups water. Pressure cook for 3–4 whistles (or simmer in a pot until very soft, about 30–35 minutes) until dal is mushy and breaks apart. Mash lightly and set aside. Reserve 1 cup of dal cooking liquid.

Cook vegetables

In a separate saucepan, add 1 cup water (from the ingredients list use total of about 3 cups as needed), chopped tomato, shallots, drumstick pieces, carrots, and brinjal if using. Add 0.5 tsp turmeric and a pinch of salt. Bring to a boil and simmer until vegetables are tender, about 8–12 minutes.

Combine dal and vegetables

Add the cooked and slightly mashed toor dal to the vegetables. Add the reserved dal cooking liquid to adjust consistency to a medium-thick stew (about 2–2.5 cups final liquid). Stir in 2 tablespoons sambar powder and tamarind concentrate. Add salt (about 1 to 1.25 tsp) to taste. Bring to a gentle simmer for 6–8 minutes so flavors meld and raw tamarind and sambar powder cook through. Adjust water to reach desired consistency (sambar should be pourable but not watery).

In a small pan, heat 2 tsp oil or ghee over medium heat. Add 1 tsp mustard seeds and let them crackle. Add 0.5 tsp cumin seeds and 0.25 tsp fenugreek seeds; fry for a few seconds until aromatic. Break and add 2 dry red chilies and 0.25 tsp asafoetida, then add 12 curry leaves and fry until curry leaves are crisp (be careful not to burn). Pour this hot tempering into the simmering sambar. Stir and simmer for another 1–2 minutes. Taste and adjust salt or tamarind if needed.

Place 1–2 hot vadas on a serving plate. Pour warm sambar over the vadas so they soak slightly (or serve sambar in a bowl alongside to dip). Garnish with chopped coriander leaves and serve with lime wedges on the side. Traditional accompaniments: coconut chutney if desired.