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A classic Chennai breakfast side dish where soft, steamed lentil cakes are simmered in a fragrant, spicy tomato-coconut gravy. Perfect with idli, dosa, or idiyappam.
For 4 servings
Soak and Grind Lentils for Vada
Steam the Vadas
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A classic Chennai breakfast side dish where soft, steamed lentil cakes are simmered in a fragrant, spicy tomato-coconut gravy. Perfect with idli, dosa, or idiyappam.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 379.03 calories per serving with 13.16g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Gravy Base
Cook the Masala
Simmer and Finish the Curry
For a richer, more indulgent version, shallow-fry the vada patties until golden brown instead of steaming them. Drain on paper towels before adding to the curry.
Add 1/2 cup of diced vegetables like carrots, peas, or potatoes to the gravy along with the onions for extra nutrition and texture.
For a creamier gravy, add 1 tablespoon of cashew nuts or poppy seeds (khus khus) while grinding the coconut paste.
Chana dal (split chickpeas) is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this a satisfying and nutritious meal.
The lentils in this dish provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, fennel, and cinnamon are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness and adding complex flavors.
Approximately 350-400 calories per serving (around 300g). The calorie count can vary based on the amount of oil used and if the vadas are fried instead of steamed.
Vada Curry can be a healthy dish. It's a great source of plant-based protein and fiber from the chana dal. The steamed version is significantly healthier than the fried one. To make it healthier, use minimal oil.
Absolutely! Using leftover masala vadas is a popular and quick way to make this curry. Simply crumble 8-10 vadas and add them to the gravy as per the instructions.
If the batter is too watery, it's likely due to excess water in the dal. You can add 1-2 tablespoons of rice flour or roasted gram flour (besan) to absorb the moisture and help bind the batter.
Yes, Vada Curry tastes even better the next day as the flavors deepen and the vadas soak up the gravy. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if it has become too thick.