I have a special place in my heart for the traditional South Indian snack known as sambar vada. Sambar vada recipe is more than just a recipe or a meal; it’s a trip down memory lane, a nod to my roots, and a representation of the flavours that have characterised numerous family get-togethers and special occasions.
I can’t help but feel a wave of nostalgia come over me when I think of Sambar Vada. Every mouthful of this inexpensive but incredibly delectable snack conjures up images of my grandmother’s kitchen, where the magic of Sambar Vada would take place. The flavour of sambar is infused with the perfume of freshly crushed spices, the sizzle of vadas in hot oil, and the loud laughter of family and friends gathering around the dinner table.
I’m thrilled to share my cherished, time-tested Sambar Vada recipe with you in this post. It’s more than simply a meal; it will take you on an emotional flavor-ride that will take you right to the centre of South India. The symphony of flavours and textures created by the crunchy, golden vadas and the flavorful sambar never ceases to make my taste buds dance with delight.
So, my fellow foodies, don your aprons, roll up your sleeves, and prepare to travel to the realm of Sambar Vada. Together, we will recreate a South Indian tradition that embodies the affection and warmth of earlier generations, not just a recipe.
Table of Contents
This Sambar Vada Recipe will cater to 4-6 servings
Prep Time, Cook Time & Total Time
|Prep Time||Cook Time||Total Time||Difficulty|
|4 hours||45 minutes||4 hours 45 minutes||⭐⭐⭐⭐|
Just so you know, the times provided here are approximate and may vary depending on individual cooking skills and equipment used.
|Nutrient||Amount per Serving|
|Vitamin A||650 IU|
|Vitamin C||20 mg|
|Vitamin K||4 µg|
Ingredients – Sambar Vada Recipe
|Urad Dal (split black gram)||1 cup|
|Green Chilies||2, finely chopped|
|Ginger||1-inch piece, grated|
|Asafoetida (Hing)||1/4 teaspoon|
|Oil||for deep frying|
|Toor Dal (split pigeon peas)||1/2 cup|
|Tamarind pulp||2 tablespoons|
|Sambar Powder||2 tablespoons|
|Turmeric Powder||1/4 teaspoon|
|Mixed Vegetables||1 cup (carrots, beans, drumsticks)|
|Curry Leaves||1 sprig|
|Mustard Seeds||1/2 teaspoon|
|Cumin Seeds||1/2 teaspoon|
|Red Chili||1, broken|
|Asafoetida (Hing)||1/4 teaspoon|
Step-by-Step Instructions for Sambar Vada Recipe
Step 1: Preparing the Vada Batter
- Soaking Urad Dal: Rinse the rice and urad dal thoroughly. Put them in a basin and cover them with water. Give them four hours to soak.
- Draining and Grinding: Drain the water after soaking, then add the rice and urad dal to a blender. Add green chilies, grated ginger, and asafoetida. They should be mixed into a thick, smooth batter. When necessary, sparingly add water.
- Fermentation: When the batter has doubled in volume, transfer it to a bowl, cover it, and let it ferment for 2–3 hours. This is essential if you want fluffy vadas.
Step 2: Making the Sambar
- Cooking Toor Dal: Toor dal should be pressure cooked with adequate water until it is mushy and soft.
- Tamarind Pulp: Extract the pulp from the tamarind by soaking it in warm water.
- Sambar Base: Heat oil in a big pan. Add the asafoetida, red chilli, cumin, mustard, and cumin seeds. Let them cough.
- Vegetables: Add chopped onions and curry leaves to the vegetables and sauté until the onions are transparent. The tomatoes are then added and sautéed until they are mushy.
- Spices: Include salt, sambar powder, and turmeric powder. Mix thoroughly.
- Tamarind Pulp: Pour the tamarind pulp into the mixture. Allow it to stew for a while.
- Toor Dal: Cooked toor dal and mixed vegetables should be added. Cook the vegetables until they are soft.
You can also check out my detailed recipe for Sambar here.
Step 3: Shaping and Frying Vadas
- Heating Oil: In a deep frying pan, heat oil.
- Shaping Vadas: Using wet hands, form a tiny amount of the vada batter into a flat, spherical vada. If you’d like, you can create a doughnut-shaped hole in the centre.
- Frying: When frying, carefully lower the vada into the heated oil. Fry them until they are crisp and golden brown.
- Draining: The vadas should be drained by being taken out of the oil and placed on paper towels to absorb any extra oil.
Step 4: Serving Sambar Vada
- Serving: Serve sambar in large portions along with hot vadas.
- Garnish: To add flavour, you can garnish with grated coconut or chopped coriander leaves.
Sambar Vada Recipe Video Tutorial
What to Serve Alongside Sambar Vada
A hot cup of filter coffee goes great with sambar vada. It is simply delicious to eat the flavourful vada with the tangy sambar and then take a drink of fragrant filter coffee.
Different Variations of Sambar Vada
- Masala Vada Sambar: For a hotter variation, use masala vadas in place of ordinary vadas in the sambar.
- Mini Sambar Vada: Create miniature vadas for entertaining-friendly bite-sized snacks.
- Onion Sambar Vada: For more flavour and crunch, mix some finely chopped onions into the batter for the vadas.
How to Make a Healthier Version of Sambar Vada Recipe
Making Sambar Vada in a healthier way involves:
- Use an air fryer to cook the vadas rather than a deep fryer.
- Reduce the sambar’s oil content.
- For increased nourishment, add more veggies to the sambar.
How to Make the Vegan Version of Sambar Vada Recipe
Simply leave out the asafoetida from the vada batter and sambar for a vegan version. Make careful to fry the vadas in vegetable oil.
How to Make the Non-Vegetarian Version of Sambar Vada Recipe
You can flavour the sambar with cooked chicken or prawns in little pieces for a non-vegetarian variation. Before including the meat in the sambar, make sure it has been cooked fully.
History of Sambar Vada
The Tamil Nadu state in southern India is thought to be the place where Sambar Vada first appeared. It’s a delicious fusion of the traditional South Indian dishes vada and sambar. The dish has been a family favourite for many years and is a staple of South Indian cooking. You can read this article for more historical details.
Fun Facts About Sambar Vada Recipe
- The Sanskrit word “vataka,” which denotes a circular cake or patty, is where the word “vada” originates.
- There are several regional varieties of sambar, the savoury lentil stew that goes with vada, which is a mainstay in South Indian households.
More than just a recipe or food, the sambar vada recipe takes us on a culinary journey back to our South Indian ancestors. Your taste senses will undoubtedly be forever changed by its flavours, whether you eat it as a snack, breakfast food, or even a main dinner. So gather your supplies, carefully follow the instructions, and enjoy creating and eating this delicious South Indian dish!
Can I use sambar powder from the store?
If you don’t have homemade sambar powder, you can use store-bought sambar powder. Freshly ground sambar powder, however, gives a distinctive flavour.
Can I prepare vada batter without allowing it to ferment?
Vadas can be made without fermentation, despite the fact that fermentation gives them their distinctive texture. Before cooking, just make sure the batter is thick and fluffy.
Will different lentils work for the vada?
Due to its distinctive texture, urad dal has historically been used to make vadas. Using different lentils could change the flavour and texture.
Is Sambar Vada available in a gluten-free version?
By leaving out the asafoetida or substituting a gluten-free substitute, you may prepare gluten-free Sambar Vada.
Can leftover vadas be frozen?
Unused vadas can be frozen, yes. For a crispy texture, reheat them in an oven or air fryer.
Can I make consistent forms using a vada maker?
Yes, a vada maker can assist you manufacture your vadas uniformly shaped and flawless.
It’s time to start your Sambar Vada cooking experience now that you have all the necessary knowledge. savour each bite of this traditional South Indian sweet!