How to Make Sambhar Vada Recipe

Sambhar Vada, a popular South Indian dish, is a delectable combination of crisp, deep-fried lentil doughnuts (vada) soaked in a tangy and flavorful lentil stew (sambhar). This culinary delight is a treat for the taste buds and a wholesome and nutritious dish that has become a staple in many households. Let's delve into the details of what makes this dish special and how you can recreate it in your own kitchen.

Sambhar Vada is a classic dish from the southern regions of India, trendy in states like Tamil Nadu and Karnataka. It consists of two main components: vada and sambhar. The vada is made from a batter of urad dal (black gram) and spices, shaped into round doughnuts and deep-fried until golden brown and crispy. The sambhar, on the other hand, is a flavorful and tangy lentil stew enriched with vegetables and a blend of aromatic spices. The vadas are then immersed in the piping hot sambhar, allowing them to soak up the delicious flavours.

For the Vada:

1. Urad dal (black gram) - 1 cup

2. Ginger - 1 inch, finely grated

3. Green chillies - 2, finely chopped

4. Asafoetida (hing) - a pinch

5. Salt - to taste

6. Oil - for deep frying

1. Toor dal (split pigeon peas) - 1/2 cup

2. Mixed vegetables (carrots, beans, pumpkin, etc.) - 1 cup, chopped

3. Tamarind pulp - 2 tablespoons

4. Sambhar powder - 2 tablespoons

5. Mustard seeds - 1 teaspoon

6. Curry leaves - a sprig

7. Turmeric powder - 1/2 teaspoon

8. Red chilli powder - 1/2 teaspoon

9. Asafoetida (hing) - a pinch

10. Salt - to taste

1. Soak urad dal in water for 4-6 hours.

2. Grind the dal into a smooth batter, adding minimal water.

3. Add grated ginger, chopped green chillies, asafoetida, and salt to the batter.

4. Heat oil in a pan for deep frying.

5. Wet your hands, take a small portion of the batter, shape it into a ball, flatten it slightly, and make a hole in the centre.

6. Deep fry until golden brown and crispy. Remove excess oil by placing it on a paper towel.

1. Cook toor dal with turmeric powder until soft and mushy.

2. In a separate pot, cook the mixed vegetables until tender.

3. In a pan, heat oil, add mustard seeds, curry leaves, asafoetida, and let them splutter.

4. Add sambhar powder and red chilli powder, and sauté briefly.

5. Add tamarind pulp, cooked toor dal, and vegetables. Mix well.

6. Add salt to taste and let it simmer until flavours meld.

1. Soak the vadas in warm water for a few minutes.

2. Squeeze out excess water from the vada and place them in a serving dish.

3. Pour the hot sambhar over the vada, ensuring they are well-soaked.

1. Ensure the urad dal batter is well-whipped for fluffy vada.

2. Adjust spice levels in sambhar according to your preference.

3. Soak vada just before serving to maintain their crispiness.

4. Experiment with vegetable choices for a varied sambhar flavour.

In conclusion, Sambhar Vada is not just a dish; it's a sensory experience that captures the essence of South Indian cuisine. Whether enjoyed as a breakfast item or a satisfying evening snack, this recipe combines the richness of lentils, the crunch of vada, and the aromatic blend of spices in a delightful symphony of flavours. Try your hand at making Sambhar Vada embark on a culinary journey that celebrates the diverse and mouthwatering world of Indian food.