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Preparation Time : 70
Cook Time : 10
Total Time : 80
White Urad Daal: 1.5 cups
Salt: 1 Teaspoon or as per taste
Green Chilies: 4 (Chopped)
Cooking oil for deep frying: 2 Cups
Arhar/Toovar Daal: 2 Cups
Tomatoes: 5 Medium to Large(Chopped)
Onions: 2 Medium (Sliced)
Turmeric Powder: 2 Teaspoons
Red Chili Powder: 2 Teaspoons
Mustard Seeds: 2 Teaspoons
Asafoetida: 1/2 Teaspoon
Dhania Powder: 1 Tablespoon
Tamarind Paste: 2 Tablespoons
Sambar Masala: 4 Tablespoons
Dry Red Chilies: 2 (Broken into halves)
Curry Leaves: 10-12
Coriander Leaves: 1/4 Bunch (Chopped)
Jaggery: 1” piece
Intro: Sambar-Vada is an indispensable part of South Indian Cuisine which is popular all over the world. The golden & crispy Vadas soaked in a flavorful, hot, tangy Tomato & Tamarind based Lentil Soup known as Sambar is absolutely delicious. Yields: 10 medium sized Vadas.
(A) To prepare the Vadas:
Soak the Urad Daal for at least 1 hour. After an hour, drain the water completely.
Grind it with just 2-3 tablespoons of water in a Blender or Food Processor.
Cover tightly & Let it ferment overnight or 8-10 hours.
Add salt & green chilies.
Beat the batter vigorously for 2-3 minutes. It should be light & fluffy.
To test: Take a tiny blob of the batter & drop it in a small bowl of water. If the batter sinks, beat more. If it floats immediately, you are good to go.
Heat enough oil in a large wok for deep frying.
Keep a medium bowl of water on the side. Wet your hands lightly.
Take a lemon size blob of the batter in your right hand.
Then transfer it to your left wet palm.
Dip your right index finger in the water & make a hole in the middle of the blob.
Now wet your right hand & transfer the blob to your right hand.
Slide it gently into the hot oil. Repeat.
Tip: Fry the Vadas in batches. 5-6 per batch depending upon the size of the wok. Turn them a few times until the vadas are crisp & golden.
Enjoy hot dunked in Sambar & Coconut Chutney on the side.
Note: 1.During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.
2.The oil should be very hot in the beginning. To check if the oil is ready or not, drop a tiny blob of the batter into the oil. It should float immediately & fluff up. Reduce the heat to medium as soon as one batch is in the wok. For the next batch, the heat should be high again.
3.If you are in a hurry & do not want to wait until the batter ferments, then add 1/4 teaspoon of baking powder to the batter. Whisk vigorously for 5-6 minutes. Then follow the same steps as above. I personally prefer a well fermented batter because it tastes much better.
(B) To prepare the Sambar:
Wash the Arhar/Toovar Daal until the water runs clear.
Pressure cook on high for 6 minutes with 8 cups of water, Salt, Turmeric Powder, Red Chili Powder, Jaggery, Sliced Onions & Chopped Tomatoes.
Let the pressure release on it’s own. Blend the Daal with the back of a ladle.
Heat oil in a small frying pan. Tip in the Mustard Seeds on low heat followed by the Dry Red Chillies & Asafoetida.
Add the Sambar Masala, Dhania Powder & the Curry Leaves. Stir.
Pour it on top of the cooked Daal. Let it simmer on low heat covered for about 10 minutes or until well blended, stirring occasionally. Adjust seasoning.
Add the Coriander Leaves.
*You may add more water at this stage, depending upon the desired consistency. Do keep in mind that it will thicken when it cools down.
Serve hot with Vada/Idli/Dosa/Steamed Rice.
P.S. I don’t like veggies in my Sambar. You may add Potato, Carrot, Eggplant, Cauliflower etc., if you wish to.
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