Sambar Vada Recipe- Authentic South Indian Lentil & Dal Fritters

Last Updated on 2 months by Neha Deshmukh

Sambar Vada Recipe: Authentic South Indian Lentil & Dal Fritters

Okay, let’s be real. Is there anything more comforting than a steaming plate of sambar vada? Seriously, this combo is everything. It’s a South Indian staple, and once you get the hang of it, you’ll be making it all the time. I first made this for a Diwali get-together, and it was a huge hit – everyone asked for the recipe! So, here’s my version, broken down to make it totally achievable for you.

Why You’ll Love This Recipe

This sambar vada recipe isn’t just about the taste (though, trust me, the taste is incredible!). It’s about the experience. The fluffy, melt-in-your-mouth vadas dunked in a tangy, subtly sweet, and richly spiced sambar… it’s a little slice of South Indian heaven. Plus, it’s a fantastic way to impress your friends and family with your cooking skills. Don’t be intimidated, though – it looks more complex than it is!

Ingredients

Here’s what you’ll need to create this magic:

For the Sambar:

• 1 cup toor dal (approx. 170g)
• 1 tomato
• 1 tsp turmeric powder (approx. 5g)
• 3 tsp oil
• 1 tsp mustard seeds
• 1 dried red chilli
• 2 green chillies
• ½ onion, chopped (approx. 80g)
• 1 cup tamarind extract (approx. 240ml)
• 1 tsp jaggery (approx. 5g)
• 1 tsp salt
• 1 tbsp sambar powder (approx. 7g)
• 1 tbsp ghee (approx. 15ml)
• 4 cups water (approx. 960ml)

For the Vada:

• 1 cup urad dal (approx. 170g)
• 2 green chillies, finely chopped
• 1 inch ginger, grated
• 2 tbsp coriander leaves, chopped
• 1 tbsp dry coconut, grated
• 2 tbsp rice flour (approx. 15g)
• ½ tsp salt (approx. 3g)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Toor Dal: This is the star of the sambar. Make sure it’s fresh for the best flavour and texture.
• Urad Dal: For the vadas, using good quality urad dal is crucial. It needs to soak well to create a smooth batter.
• Sambar Powder: This is where you can really customize things! There are tons of different sambar powder blends out there. Experiment to find your favourite. Some are spicier than others.
• Fresh Curry Leaves: Don’t skip these! They add such a beautiful aroma and flavour to the sambar. Seriously, a handful makes all the difference.
• Tamarind: Tamarind usage varies regionally. Some prefer a more tangy sambar, while others like it milder. Adjust the amount of tamarind extract to your liking.
• Jaggery: A little jaggery balances the tartness of the tamarind. You can substitute with sugar if needed, but jaggery adds a lovely depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

Making the Sambar:

1. Pressure cook the toor dal with the tomato, turmeric powder, and water for about 5 whistles. Once cooled, gently mash the dal.
2. Heat the oil in a kadai (or a deep pan). Add the mustard seeds. When they splutter, add the dried red chilli, curry leaves, and green chillies. Sauté for a few seconds.
3. Add the chopped onion and sauté until golden brown.
4. Pour in the tamarind extract, add the jaggery and salt. Bring to a boil and cook for about 10 minutes.
5. Add the mashed dal and enough water to reach your desired consistency. Simmer for another 5-7 minutes.
6. Stir in the sambar powder and ghee. Boil for 2 minutes, then set the sambar aside.

Making the Vada:

1. Soak the urad dal in water for at least 3 hours.
2. Drain the dal and grind it into a thick, smooth batter with minimal water. It should be quite stiff.
3. Mix in the chopped green chillies, grated ginger, coriander leaves, grated coconut, rice flour, and salt.
4. Wet your hands and shape the batter into round vadas with a hole in the center.
5. Heat oil for deep frying. Carefully drop the vadas into the hot oil and fry until golden brown and crispy.
6. Soak the fried vadas in warm, salted water for about 10 minutes. This helps them stay soft and absorb flavour. Gently squeeze out the excess water.

Putting it all Together:

1. Serve the vadas soaked in the sambar, garnished with chopped onions and a side of coconut chutney.

Expert Tips

• Don’t overcrowd the kadai when frying the vadas. Fry them in batches to ensure they cook evenly.
• The consistency of the vada batter is key. It should be thick enough to hold its shape.
• Adjust the amount of green chillies to control the spice level.
• For a richer sambar, add a tablespoon of coconut milk at the end.

Variations

• My Mom’s Sambar: She always adds a small piece of drumstick to the sambar – it adds a lovely flavour and texture.
• Friend’s Spicy Vada: My friend loves to add a pinch of red chilli powder to the vada batter for an extra kick.
• Mini Vadas: Perfect for parties! Just make smaller vadas.

Vegan Adaptation

Simply substitute the ghee with a vegan-friendly oil like coconut oil or sesame oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your sambar powder doesn’t contain any gluten-based ingredients.

Spice Level Adjustment

• Mild: Reduce the number of green chillies in both the sambar and vadas.
• Medium: Use the recipe as is.
• Hot: Add an extra green chilli to the sambar and a pinch of cayenne pepper to the vada batter.

Festival Adaptations

Sambar vada is a classic dish for festivals like Pongal and Onam. It’s often served as part of a larger festive meal.

Serving Suggestions

Serve sambar vada hot with:

• Coconut chutney
• A side of rice
• A cup of filter coffee

Storage Instructions

• Sambar: Can be stored in the refrigerator for up to 3 days.
• Vadas: Best enjoyed fresh, but can be stored in an airtight container at room temperature for a day. Reheat gently before serving.

FAQs

What is the best type of dal to use for Sambar?

Toor dal is the most traditional choice, but you can also use a mix of toor dal and moong dal for a slightly different flavour.

Can I make the vada batter ahead of time?

Yes, you can! But the batter tends to ferment, so use it within 24 hours.

How do I get the vadas to be crispy and not absorb too much oil?

Make sure the oil is hot enough before adding the vadas. Also, don’t overcrowd the kadai.

What can I substitute for tamarind extract?

You can use lemon juice or vinegar, but the flavour won’t be quite the same. Start with 2 tablespoons of lemon juice and adjust to taste.

How long does Sambar keep in the refrigerator?

Sambar will keep in the refrigerator for up to 3 days. The flavour may develop over time.

Enjoy making this classic South Indian dish! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!