Sambar Vada Recipe – Sharmis Passion

Sambar Vada is nothing but medhu vadai dipped in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is a recipe made with basic ingredients. It is just crispy medu vada soaked in hot sambar until they become completely soft and juicy. The vada soaks the sambar for a few minutes, it becomes soft from inside but there is still a little bit of it left on the outside, which is what makes it so delicious.

This dish is very common in many South Indian homes and small hotels for breakfast or evening tiffin. You will mostly see this in the menu along with Idli, Dosa, Pongal. It tastes best when both the vada and sambar are hot and fresh. Even leftover vadas work well for this. Just add hot sambar and top with onions, it will taste like a new dish again.

jump to:

About Sambar Vada

Sambar Vada is basically a simple tiffin where medu vadas are soaked in hot sambar until they become soft and absorb all the flavour. These vadas are made by mixing urad dal batter with onion, curry leaves and black pepper, then shaped in the center and fried until golden. They soak up the sambar, and become soft, juicy and very comfortable to eat.

The good thing here is the mix of textures. Raw onion gives you soft moist vada, slightly thick sambar and crispy taste. A teaspoon of ghee or a little coriander also gives a good aroma. For this recipe, hotel style sambar works well as it has a slightly spicy flavour. It should not be too thick or too thin, so that it applies well to the vadas.

You can soak the vadas in thin sambar first and add slightly thicker sambar on top if you want more. If you like a richer taste then you can also add grated carrots, coconut or some ghee. If you want very soft vadas, soak a little longer. If you want them to be a little firmer, soak less time and serve quickly.

I usually make sambar vada on weekends, when I get time to soak and grind the dal properly. It turns out to be a filling meal so doesn’t require too many side dishes. It’s simple but it tastes really homey.

Usually in hotels they use leftover medhu vadai (they make for morning breakfast) to make sambar vadai. I like sambar vadai only in select hotels, Amma loves sambar vadai so when I made sambar vadai I thought of trying it at home. Hotel SambharIt is very easy to make, so make it at home and enjoy!

Sambar Vada Ingredients

• urad dal – I soak it for a few hours and grind it smooth. This gives a fluffy texture to the vadas. Whole or peelless urad urad both are useful.
• large onion – I add finely chopped onion to the batter for mild sweetness. Small onions give strong taste so you can use them also.
• Curry leaf – I tear them a little so that the aroma spreads well in the batter. Use fresh for better taste.
• whole black pepper – I add whole black pepper to make little crunchy bites. If I don’t want whole peppers I sometimes crush them lightly.
• Hotel Sambhar – I use slightly thinner hotel-style sambar for soaking and slightly thicker sambar for topping.
• Onion – For crunch I add raw chopped onion. The spiciness reduces after one wash.
• coriander leaves -I add a lot of fresh cilantro for color and herbaceous flavor.

Why does this recipe work

• This recipe uses basic pantry ingredients but delivers hotel-style flavor.
• The vadas become soft and absorb the sambar beautifully.
• This is an ideal way to utilize leftover vadas.
• It has fresh onions and coriander, adding a nice crunch.
• You can easily adjust the masala, thickness and soaking time as per your convenience.

similar recipe

How to make Sambar Vada step by step

1. Wash urad dal twice and soak it for at least 2 to 3 hours.

2.Then put it in a wet grinder. Grind it with very little water. Grind it and make a thick solution. Scrape down the sides from time to time. Grind it for at least 30 minutes. When you take a pinch of batter and drop it into water, it should float, that’s the right consistency. The batter should be exactly like butter, absolutely smooth and light.

3.Now pour the batter into a mixing bowl, add chopped onion, curry leaves and whole black pepper and mix well. Add salt as required.

4.Now take a lemon sized ball, with the help of your thumb make a small hole in the middle as shown.

5. Heat oil, put the vadi in the oil, prepare the rest of the vadi in the same manner. Since I used my small kadhai I fried only 2 vadi at a time. Fry until golden. Prepare all the vadi in the same manner.

6.Now take ¼ cup sambar in a bowl, add some hot water to it and dilute it.

7.Now put the prepared vadi in thin sambar and soak it for 2 minutes, then take it out and keep it in a serving plate.

8.Now pour thick hot sambar over it. Add chopped onion, sprinkle chopped coriander.

serve hot!

Expert Tips

• soaking – I soak urad dal for 2-3 hours and grind it with very little water. The batter should be fluffy, this helps the vadas to rise well.
• Batter consistency – I keep the batter thick. If you drop a small piece in water and it floats, it’s perfect.
• shaping the vadas – I wet my hands a little before shaping. This makes it easier to create holes and slip into the oil.
• finished – Do not fry on high flame, it becomes brown from outside but remains raw from inside. Medium heat gives uniform color.
• thickness of sambar – I keep the sambar a little thin and soak the sambar a little thick on top. Always add sambar while it is hot so that the vadas get absorbed properly.

serving and storage

Serve hot with coffee or tea for breakfast, brunch or evening tiffin. Keep vadas ready for guests and heat the sambar before serving. Leftover vadas can be stored in an airtight container and reheated on a pan or in the oven. Once soaked, it would be better to finish the dish on the same day.

general questions and answers

1.Can I use leftover vada?

Yes, just heat them slightly and soak them in hot sambar.

2.Can I make this without onion?

Yes, do not add onion in both batter and garnish. Curry leaves and black pepper provide adequate flavour.

3.What if my batter gets thin?

Add a little rice flour or rava, but do not add too much. Next time grind in less water.

4.Can I use any sambar?

Yes, regular sambar works. Do not keep it too thick so that the vadas can absorb it well.

5.How long should I soak the vadas?

Usually 2-3 minutes are enough. If you want soft vadas, soak a little longer.

If you have any further questions about this Sambar Vada Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

tried this Sambar Vada RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card