Sambar Vada Recipe- Authentic South Indian Lentil & Urad Dal Delight

Last Updated on 2 months by Neha Deshmukh

Sambar Vada Recipe: Authentic South Indian Lentil & Urad Dal Delight

Hey everyone! If you’ve ever dreamt of that perfect South Indian breakfast – crispy, fluffy vadas dunked in a tangy, flavorful sambar – you’re in the right place. This Sambar Vada recipe is a little piece of my childhood, and I’m so excited to share it with you. I first made this on my own after moving away from home, and honestly, it took a few tries to get it just right. But trust me, the effort is SO worth it!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. The combination of the melt-in-your-mouth vadas and the vibrant sambar is simply divine. It’s comforting, flavorful, and surprisingly satisfying. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic South Indian cuisine. It’s perfect for a weekend brunch, a festive occasion, or just when you’re craving something truly special.

Ingredients

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

• 1 cup Toor dal
• 1 cup Urad dal
• 1 Small onion (about 100g), finely chopped
• 1 Tomato, finely chopped
• 2 Green chilli, slit
• 1 teaspoon Tamarind, tightly packed
• 3 teaspoon Sambar powder, heaped
• 1 teaspoon Red chilli powder
• ½ teaspoon Turmeric powder
• ¼ teaspoon Asafoetida powder
• 2 tablespoon Coriander leaves, chopped
• 1 sprig Curry leaves
• 1 teaspoon Jaggery
• 1 teaspoon Ghee
• 1 tablespoon Oil, plus more for deep frying
• ½ teaspoon Mustard seeds
• Salt, to taste
• 1 teaspoon Black pepper, powdered coarsely
• 1 teaspoon Cumin seeds
• Water (1.5-2 cups for sambar, plus for soaking and grinding)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal: The Heart of the Vada

Urad dal (black gram) is the star of the vada. Make sure yours is fresh for the best texture. Soaking it properly is key – 2-3 hours is good, but I actually like to refrigerate it for an hour after the initial soak. It makes the batter so much fluffier!

Toor Dal: Choosing the Right Variety

Toor dal (split pigeon peas) forms the base of our sambar. Look for a good quality dal that isn’t too old. It should cook evenly and have a nice, creamy texture.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is where things get interesting! There are so many regional variations. Feel free to use your favorite brand, or even make your own if you’re feeling ambitious. A good homemade sambar powder really elevates the flavor.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Don’t skip the asafoetida (hing)! It adds a unique umami flavor and is also known for its digestive properties. A little goes a long way, so don’t overdo it.

Tamarind: Balancing Tartness in Sambar

Tamarind provides that signature tangy flavor in sambar. I prefer using a tightly packed teaspoon of tamarind paste, but you can also use tamarind pulp – just adjust the quantity accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal for 2-3 hours. Then, pop it in the fridge for an hour. Trust me on this one!
2. Drain the urad dal and grind it with ice water to form a smooth paste. Mix in salt and asafoetida.
3. Shape the batter into small balls with a thumb-sized hole in the center.
4. Heat oil in a deep frying pan and fry the vadas until they’re golden brown and crispy.
5. Soak the fried vadas in hot, salted water for about 10 minutes. This keeps them soft and flavorful.
6. Now, for the sambar! Pressure cook the toor dal with water for about 4 whistles. Mash it thoroughly.
7. Add turmeric, red chili powder, tomatoes, onions, green chilies, curry leaves, and tamarind extract to the dal.
8. Pressure cook the mixture for another whistle.
9. In a separate pan, sauté mustard seeds in a little oil. Once they splutter, add the sambar powder. Then, pour this into the dal mixture.
10. Adjust the consistency of the sambar with water (aim for 1.5-2 cups). Add jaggery, coriander leaves, and a dollop of ghee.
11. Squeeze the water out of the soaked vadas. Arrange them in a serving bowl and pour the hot sambar over them.
12. Garnish with some finely chopped raw onions and serve immediately!

Expert Tips

• For extra fluffy vadas: Use ice-cold water when grinding the urad dal.
• Don’t overcrowd the pan: Fry the vadas in batches to ensure they cook evenly.
• Taste as you go: Adjust the salt, chili powder, and jaggery to your liking.

Variations

• Vegan Sambar Vada: Simply omit the ghee. It’s still delicious! My friend, Priya, makes a fantastic vegan version with coconut oil.
• Gluten-Free Sambar Vada: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder sambar.
• Festival Adaptations (Pongal, Onam): This is a staple during Pongal and Onam festivals in South India. It’s often served with other festive dishes.

Serving Suggestions

Sambar Vada is best enjoyed hot, straight from the kitchen. It’s perfect with a side of coconut chutney or a simple onion-chili relish. A cup of filter coffee completes the experience!

Storage Instructions

Leftover sambar can be stored in the refrigerator for up to 3 days. Reheat gently before serving. Vadas are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day. They might lose some of their crispness, but they’ll still be tasty.

FAQs

What is the secret to perfectly fluffy vadas?

The secret is all in the urad dal! Soaking it properly and using ice-cold water when grinding are key.

Can I make the sambar ahead of time?

Yes, you can! Sambar actually tastes even better the next day as the flavors meld together.

What can I substitute for tamarind?

If you don’t have tamarind, you can use lemon juice or a little vinegar, but it won’t have the same authentic flavor.

How do I adjust the sambar consistency?

Add more water if it’s too thick, or simmer it for a few minutes longer if it’s too thin.

Is asafoetida essential for the flavor?

While you can technically make sambar without it, asafoetida adds a unique depth of flavor that’s hard to replicate. I highly recommend using it!