Sambar Vada (1 Pc) Recipe

Soak and grind

Soak 1/4 cup split urad dal for at least 3 hours or overnight. Drain. In a blender, add the soaked dal, 1/2 tbs drained poha, chopped ginger, chopped green chili and salt. Grind to a smooth, thick, slightly fluffy batter using minimal water — scrape down sides as needed. The batter should be thick enough to hold shape.

Aerate and mix

Transfer the batter to a bowl. Whip or beat with a spoon for 2–3 minutes to incorporate air (this gives vadas a lighter texture). Sprinkle the optional 1/8 tsp baking soda and fold gently if using.

Fold into the batter: add crushed peppercorns, 1/4 tsp cumin seeds, finely chopped curry leaves and 1 tbs cilantro. Mix thoroughly so spices and herbs distribute evenly.

Heat oil: Pour about 1/2 cup oil into a small deep frying pan. Heat over medium. Test oil temperature by dropping a small bit of batter — it should sizzle and rise slowly (about 325–350°F / moderate).

Shape the vada: Wet your palm and take a lemon-sized portion of batter (for 1 vada). Flatten slightly on your palm, make a small hole in the center with your thumb to form a doughnut shape (vada). Smooth edges so it won’t crack while frying.

Fry: Carefully slide the shaped vada into the oil. Fry 1–2 pieces at a time so oil temperature stays steady. Fry on medium heat until golden brown and cooked through, about 3–4 minutes per side, turning gently. Remove with a slotted spoon and drain on paper towels.

Cook vegetables

In a small saucepan combine 2 tbs chopped tomato, 2 tbs sliced onion and the optional 2 tbs chopped vegetable (drumstick/carrot/potato). Add turmeric 1/4 tsp, 1/2 tsp salt and 1/2 cup water. Bring to a simmer and cook until the vegetables soften, about 6–8 minutes.

Add dal and tamarind

Stir in 1/4 cup cooked mashed toor dal, 2 tbs tamarind water and 1 tsp sambar powder. Mix and simmer gently for 3–4 minutes so flavors combine. Adjust water to achieve a pourable but slightly thick sambar (about 1/3 to 1/2 cup total). Taste and adjust salt and sambar powder.

Prepare tempering: In a small spoon or tadka pan, heat 1 tsp oil or ghee over medium heat. Add 1/4 tsp mustard seeds and allow them to pop. Add 1/4 tsp cumin seeds, a pinch of asafoetida, broken dried red chili and 4 curry leaves. Fry for a few seconds until aromatic, then immediately pour the tempering into the simmering sambar and stir.

Soak the vada (optional, restaurant style): Place the fried vada on a plate and gently pour 2–3 tbs of hot sambar over and let sit for 1–2 minutes so the vada soaks but still retains some crispness. Alternatively, serve the vada whole with sambar in a small bowl on the side for dipping.

Garnish and serve: Sprinkle chopped cilantro and optional sev or chopped onion on top. Serve immediately while the vada is still warm with hot sambar.