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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.
For 4 servings
Prepare the Dals (Lentils)
Cook the Sambar
Temper the Sambar
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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.
This south_indian recipe takes 100 minutes to prepare and yields 4 servings. At 522.6 calories per serving with 21.04g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
Prepare the Vada Batter
Fry the Vadas
Assemble and Serve
Feel free to add other vegetables to the sambar along with the drumsticks and onions, such as cubed pumpkin, carrots, brinjal (eggplant), or chayote squash.
For extra texture and flavor, you can add 2 tablespoons of finely chopped fresh coconut pieces or 1 finely chopped small onion to the vada batter.
To reduce oil, you can make the vadas in a greased appe or paniyaram pan. They won't be as crispy but are a much lighter alternative.
Both urad dal (for vadas) and toor dal (for sambar) are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and vegetables like drumsticks and onions provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Lentils are packed with essential minerals such as iron, magnesium, potassium, and folate, which are vital for blood production, nerve function, and heart health.
The spices used in the sambar and vada, such as hing (asafoetida), ginger, and black pepper, are known for their digestive properties, helping to reduce bloating and improve gut comfort.
This usually happens for two reasons: the batter was not aerated enough, or too much water was added during grinding. Ensure you beat the batter well for 4-5 minutes until it's light and passes the 'float test'. Use minimal water while grinding.
Sambar Vada has both healthy and less healthy aspects. The sambar is very nutritious, packed with protein from lentils and vitamins from vegetables. The vadas are also protein-rich but are deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a treat.
A typical serving of two Sambar Vadas contains approximately 400-480 calories, depending on the size of the vadas and the amount of oil absorbed during frying. Most calories come from the deep-fried vada.
You can prepare the components separately. The sambar can be made up to 2 days in advance and stored in the refrigerator. The vada batter can be refrigerated for up to a day. However, the vadas should be fried fresh just before serving for the best texture.
The key is to soak the freshly fried, hot vadas in a bowl of warm water for 5-7 minutes. This softens them and opens up their texture. After soaking, gently squeeze out the water before adding them to the hot sambar. This allows them to act like a sponge and soak up the flavorful stew.
If the batter is slightly runny, you can add 1-2 tablespoons of rice flour. This will help absorb excess moisture and make it easier to shape the vadas. Be careful not to add too much, as it can make the vadas hard.