Sambar Vada

Instructions

1. 1

   Prepare the Dals (Lentils)

   • Rinse 1 cup of urad dal thoroughly under running water until the water runs clear. Soak it in plenty of fresh water for at least 4 hours, or preferably overnight.
   • In a separate bowl, rinse 0.75 cup of toor dal and soak it in water for 30 minutes. This helps it cook faster.
2. 2

   Cook the Sambar

   • Drain the soaked toor dal. In a pressure cooker, combine the toor dal, 0.5 tsp turmeric powder, and 2.5 cups of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Let the pressure release naturally, then open the cooker and mash the dal lightly with a whisk or spoon. Set aside.
   • In a separate large pot or kadai, add the sambar onions, drumstick pieces, chopped tomato, and 1.5 cups of water. Bring to a boil and cook for 8-10 minutes until the vegetables are tender.
   • Add the tamarind paste, 2.5 tbsp sambar powder, 1 tsp jaggery (if using), and 1.5 tsp of salt to the cooked vegetables. Stir well and let it simmer for 5 minutes for the flavors to meld.
   • Pour the cooked, mashed dal into the pot with the vegetables. Mix everything well. Adjust the consistency by adding more hot water if it's too thick. Bring the sambar to a gentle simmer and cook for another 5-7 minutes.
3. 3

   Temper the Sambar

   • Heat 2 tbsp of vegetable oil in a small pan (tadka pan). Once hot, add 1 tsp of mustard seeds and let them splutter.
   • Add the 2 broken dried red chillies, 10 whole curry leaves, and 0.25 tsp of hing. Sauté for about 30 seconds until aromatic.
   • Immediately pour this hot tempering over the simmering sambar. Stir well, garnish with 2 tbsp of chopped coriander leaves, and turn off the heat. Cover and keep the sambar hot.
4. 4

   Prepare the Vada Batter

   • Drain the soaked urad dal completely, ensuring no excess water remains. Transfer it to a wet grinder or a powerful blender.
   • Grind the dal, adding water 1 tablespoon at a time, only as needed. The goal is a thick, smooth, and fluffy batter. Scrape down the sides periodically. The final batter should hold its shape and not be runny.
   • Transfer the batter to a large bowl. Using your hand or a stand mixer with a whisk attachment, beat the batter in a circular motion for 4-5 minutes. This incorporates air and is the key to light, fluffy vadas.
   • To test the batter, drop a small dollop into a bowl of water. If it floats immediately, the batter is ready. If it sinks, beat it for a few more minutes.
   • Gently fold in the 3 chopped green chillies, 1 inch chopped ginger, 1 tsp crushed peppercorns, 10 chopped curry leaves, 0.25 tsp hing, and 1 tsp of salt. Do not overmix.
5. 5

   Fry the Vadas

   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • Have a small bowl of water nearby. Wet your palms, take a lemon-sized portion of the batter, and place it on your palm. Flatten it slightly and make a hole in the center with your thumb. This helps the vada cook evenly.
   • Carefully slide the vada into the hot oil, away from you. Fry 3-4 vadas at a time to avoid overcrowding the pan.
   • Fry for 2-3 minutes on each side, turning occasionally, until they are golden brown and crisp. Drain them on a wire rack or paper towel-lined plate.
6. 6

   Assemble and Serve

   • While the vadas are still hot, immerse them in a bowl of warm (not hot) water for 5-7 minutes. This step is crucial for making them soft and absorbent.
   • Gently take each vada out and press it lightly between your palms to squeeze out the excess water without breaking it.
   • Place 2 soaked vadas in each serving bowl. Reheat the sambar if necessary.
   • Pour a generous amount of hot sambar over the vadas, ensuring they are fully submerged. Let them soak for at least 15-20 minutes before serving for the best flavor absorption.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves and a few drops of ghee (optional) before serving hot.