Crispy, fluffy lentil fritters (vadas) are soaked in a hot, tangy, and aromatic lentil stew (sambar). This classic South Indian dish is the ultimate comfort food, perfect for a special breakfast or a hearty snack.
Prep40 min
Cook60 min
Soak240 min
Servings4
Serving size: 2 pieces(2 vadas soaked in 1 cup of sambar)
523cal
21gprotein
62gcarbs
Ingredients
1 cup Urad Dal (For vadas. Soaked for at least 4 hours or overnight.)
0.75 cup Toor Dal (For sambar. Soaked for 30 minutes.)
3 pcs Green Chillies (Finely chopped, for vada batter.)
1 inch Ginger (Finely chopped, for vada batter.)
1 tsp Whole Black Peppercorns (Coarsely crushed, for vada batter.)
20 pcs Curry Leaves (10 chopped for vada, 10 whole for tempering.)
0.5 tsp Hing (Divided: 0.25 tsp for vada, 0.25 tsp for sambar.)
2.5 tsp Salt (Divided: 1 tsp for vada, 1.5 tsp for sambar, or to taste.)
Crispy vada soaked in tangy, fiber-rich sambar - a protein-packed, soul-satisfying breakfast!
This tamil and south_indian dish is perfect for lunch or breakfast. With 522.6 calories and 21.04g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tbsp Tamarind Paste (Or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water.)
12 pcs Sambar Onions (Peeled, also known as pearl onions.)
1 pcs Tomato (Medium-sized, chopped.)
1 pcs Drumstick (Cut into 2-inch pieces.)
0.5 tsp Turmeric Powder (For sambar.)
2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade.)
1 tsp Jaggery (Grated, optional but recommended to balance flavors.)
2 tbsp Vegetable Oil (For sambar tempering.)
1 tsp Mustard Seeds (For sambar tempering.)
2 pcs Dried Red Chillies (Broken, for sambar tempering.)
3 tbsp Coriander Leaves (Finely chopped, for garnish.)
2 cup Oil for deep frying (Any neutral high-smoke point oil like sunflower or canola.)
5 cup Water (Approx. 4 cups for sambar and 1 cup for grinding/soaking.)
Instructions
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
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
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
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
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
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.