Sambhar Vada

Veggie.Lover's picture

Aug. 07, 2010


Toor dal 1 Cup (16 tbs)
Mung dal 2 Tablespoon
Dry chilies 12
Coriander seeds 2 Tablespoon
Fenugreek 1/8 Teaspoon
Turmeric 1 Teaspoon
Cumin seeds 1/4 Teaspoon
Gram dal 1 Teaspoon
For baghar
Oil 2 Tablespoon
Mustard seeds 3/4 Teaspoon
Asafoetida 1 Pinch (1 Big Pinch)
Urad dal 1 Cup (16 tbs)
Green chilies 1/2 Tablespoon , finely chopped
Asafoetida 1 Pinch
Tamarind To Taste
Salt To Taste
Urad dal 1 Teaspoon
Grated dry coconut 6 Tablespoon
Cinnamon pieces 2
Cloves 3
Pepper 1/4 Teaspoon
Onion 1 , finely chopped
Curry leaves 4 (Also Known As Mitha Neem Leaves)
Frying oil 2 Cup (32 tbs) (For Frying)


Heat one teaspoon oil in a pan and roast gram dal.

After a minute, add urad dal.

When they turn light brown, add rest of the ingredients for masala except turmeric.

Roast on low fire for 5 to 10 minutes.

Grind all masala to a fine paste, using a little water, if necessary.

Add turmeric.

Cook tuar dal and mung dal in pressure cooker till tender.

Add four cups water and salt.

Also add tamarind juice.

Heat oil in a pan and fry mustard seeds.

When they stop popping, add neem leaves and asafoetida and fry onion.

Cook for five minutes.

Add ground masala and cooked dal.

Let simmer half covered for 10 to 15 minutes stirring occasionally.

Soak urad dal for vadas for 4 to 6 hours.

Wash and grind to a fine paste.

Add salt, chillies and asafoetida.

Heat oil in a frying pan.

With wet hands take about two teaspoons of the dal mixture, form a ball, press slightly and make a hole in the centre.

Immerse vadas in hot oil.

Fry till light brown.

At a time, fry as many vadas as can be accommodated in the oil.

Set aside.

Just before serving warm up sambhar, immerse vadas and let soak for two minutes.

Recipe Summary