BreakfastMain Course

Vada Sambar

Name: Vada Sambar
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup urad dal split and skinned; 10 g ginger grated; 2 pcs green chili finely chopped; 10 pcs curry leaf roughly chopped; 0.5 tsp black peppercorn crushed; 2 tbsp rice flour (optional); 1 tsp salt; 500 ml oil for deep frying; 0.5 cup toor dal; 3 cup water; 1 pcs tamarind lemon-sized ball; 1 cup mixed vegetables chopped (e.g., drumstick, pumpkin, carrot); 2 tbsp sambar powder; 0.5 tsp turmeric powder; 1 tsp salt; 1 tbsp sesame oil; 0.5 tsp mustard seed; 0.25 tsp fenugreek seed; 2 pcs dry red chili broken; 0.25 tsp hing; 5 pcs curry leaf; 2 tbsp coriander leaf chopped

This classic South Indian dish features savory, crispy lentil fritters (vada) served in a tangy, spicy, and aromatic lentil-vegetable stew (sambar). It's a comforting and flavorful meal, perfect for breakfast or brunch.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 4
Difficulty: Medium

Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

vada

1.5 cupurad dal, split and skinned
10 gginger, grated
2 pcsgreen chili, finely chopped
10 pcscurry leaf, roughly chopped
0.5 tspblack peppercorn, crushed
2 tbsprice flour(optional)
1 tspsalt
500 mloil, for deep frying

sambar

0.5 cuptoor dal
3 cupwater
1 pcstamarind, lemon-sized ball
1 cupmixed vegetables, chopped (e.g., drumstick, pumpkin, carrot)
2 tbspsambar powder
0.5 tspturmeric powder
1 tspsalt

tempering

1 tbspsesame oil
0.5 tspmustard seed
0.25 tspfenugreek seed
2 pcsdry red chili, broken
0.25 tsphing
5 pcscurry leaf

garnish

2 tbspcoriander leaf, chopped

Equipment

saucepan · slotted spoon · deep frying pan · small pan · paper towels · food processor · pressure cooker

The method

Step by step

1
Wash the urad dal thoroughly and soak it in water for at least 3 hours, or preferably overnight.
About 3 hr
Cook’s note: Soaking helps the dal grind smoothly and makes the vada light and fluffy.
2
Drain the soaked urad dal completely and grind it in a food processor or wet grinder with the ginger, green chili, chopped curry leaves, crushed black peppercorns, and salt. Add water very sparingly, only a tablespoon at a time, until it forms a thick, fluffy batter. The batter should be light and airy.
About 10 min
Cook’s note: A good vada batter will float when a small drop is added to water.
3
If the batter is too thin, add the rice flour to achieve a slightly thicker consistency.
About 1 min
4
Heat the oil for deep frying in a heavy-bottomed pan over medium heat.
About 5 min
Cook’s note: The oil is ready when a small piece of batter dropped in sizzles and rises to the surface.
5
Wet your hands, then take a small portion of the vada batter, shape it into a disc with a hole in the center, and carefully slide it into the hot oil.
About 10 min
Cook’s note: You can use a banana leaf or plastic wrap to help shape the vadas easily.
6
Fry the vadas in batches until they are golden brown and crispy on both sides, then remove them with a slotted spoon and drain on paper towels.
About 10 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and make the vadas greasy.
7
For the sambar, wash the toor dal and pressure cook it with the water, turmeric powder, and a pinch of salt until very soft, about 3-4 whistles. Mash the cooked dal well.
About 15 min
8
Soak the tamarind in hot water for 10-15 minutes, then extract the pulp and discard any fibers.
About 15 min
9
In a separate pot, combine the mashed dal, tamarind pulp, mixed vegetables, sambar powder, and salt. Add enough water to achieve your desired consistency.
About 2 min
Cook’s note: Sambar should be medium-thick, not too watery or too dense.
10
Bring the sambar to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded.
About 15 min
Cook’s note: Taste and adjust seasoning as needed.
11
For the tempering, heat the sesame oil in a small pan. Add the mustard seeds and fenugreek seeds and let them splutter.
About 2 min
12
Add the dry red chilies, hing, and curry leaves to the tempering pan and sauté for a few seconds until fragrant.
About 1 min
13
Pour the tempering over the simmering sambar and stir well.
14
To serve, place a few vadas in a bowl and pour hot sambar over them. Garnish with chopped coriander leaves.
Cook’s note: For best results, soak the vadas in the sambar for a few minutes before serving to allow them to absorb the flavors.

Keep it good

Storage

Store leftover sambar and vadas separately in airtight containers in the refrigerator.

Reheating

Reheat sambar gently on the stovetop or in the microwave. Vadas can be reheated in an air fryer or oven for crispiness, or soaked in hot sambar.