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A delightful fusion dish where crispy, spiced potato fritters (Batata Vada) are dunked into a hot, tangy lentil stew (Sambar). It's a hearty and satisfying meal that combines the best of Maharashtrian and South Indian flavors.
For 4 servings
Prepare the Sambar
Prepare the Batata Vada Filling
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A delightful fusion dish where crispy, spiced potato fritters (Batata Vada) are dunked into a hot, tangy lentil stew (Sambar). It's a hearty and satisfying meal that combines the best of Maharashtrian and South Indian flavors.
This fusion recipe takes 75 minutes to prepare and yields 4 servings. At 666.87 calories per serving with 21.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Make the Batter and Fry the Vadas
Assemble and Serve
For a lower-calorie version, cook the batata vadas in an air fryer or a paniyaram/appe pan with minimal oil until golden brown and crisp.
You can use a mix of toor dal and masoor dal for a different texture in your sambar. Feel free to add other vegetables like brinjal (eggplant) or radish.
Increase the amount of green chili paste in the potato filling or add finely chopped green chilies for an extra kick.
To make this Jain-friendly, replace the potatoes with raw bananas and skip the onions and ginger in the recipe.
The toor dal in the sambar is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Lentils and a variety of vegetables provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Spices like hing (asafoetida), ginger, and turmeric are known for their digestive properties, helping to reduce bloating and improve gut function.
Batata Vada Sambar is a mix. The sambar is very healthy, packed with protein from lentils and vitamins from vegetables. However, the batata vada is deep-fried, which adds significant calories and fat. To make it healthier, consider air-frying or baking the vadas.
One serving of Batata Vada Sambar (2 vadas with sambar) contains approximately 550-650 calories, depending on the amount of oil absorbed during frying and the specific vegetables used.
Yes, you can fry the vadas ahead of time and store them at room temperature for a few hours. Reheat them in an oven or air fryer to regain crispiness before serving with hot sambar.
This usually happens if the oil is not hot enough or if the batter is too thin. Ensure your oil is at a consistent medium-high temperature and the batter is thick enough to coat the potato balls well.
Traditional sambar vegetables work wonderfully, such as drumsticks, carrots, pumpkin, bottle gourd (lauki), and shallots (sambar onions). You can use a pre-packaged frozen mix for convenience.
If the batter is sliding off, it's likely too thin. Add a tablespoon of besan at a time and whisk until you reach a thicker, coating consistency. Also, ensure the surface of the potato balls is dry.