October 25, 2015

Sambar Vadai - Restaurant style


Who doesn't love vada's?  The crispy vada's served with spicy and tangy sambar with onions, coriander leaves & desi ghee is just a delight.   Love these savoury fried dumpling in sambar for my breakfast.  It's yum !!! 


Ingredients :

For Sambar :
  1. Oil - 1 tsp
  2. Mustard seeds - 1 tsp
  3. Urad dal - 1 tsp
  4. Hing - 1/2 tsp
  5. Fenugreek seed - 1/2 tsp
  6. Shallots - 10 nos
  7. Curry leaves 
  8. Turmeric powder - 1/2 tsp
  9. Tomatoes - 2 nos
  10. Toor dal - 1/2 cup
  11. Tamarind pulp - 1 tsp
  12. Coconut (Grounded to smooth thick paste) - 2 tbsp
  13. Sambar powder - 2 tsp 
  14. Ghee - 1 tbsp
  15. Jaggery / sugar - 1/2 tsp
  16. Coriander leaves for garnishing
For Medhu vada :
  1. Urad dal (Without skin) - 1 cup
  2. 1/2' inch ginger, finely chopped
  3. 3 - 4 green chillies
  4. 1 sprig curry leaves, chopped
  5. 1/2 onion, chopped
  6. Coriander leaves 
  7. Coconut pieces - 1 tbsp
  8. Pepper corns  - 1 tsp
  9. Cumin seeds - 1/2 tsp
  10. Salt to taste
  11. Oil for deep frying
For sambar vadai (Garnishing) :
  1. Ghee 
  2. Coriander leaves
  3. Onion, finely chopped

 Method :

For sambar :

1.   Pressure cook the toor dal with little turmeric powder, hing and 1/4 tsp of oil.  Smash and keep aside.

2.   Heat oil in the pan, add mustard seeds, urad dal, hing, fenugreek seeds, curry leaves and shallots.  Saute till tender.

3.   Add finely chopped tomatoes, turmeric powder, tamarind pulp and salt to taste.  Saute.

4.   Add cooked toor dal, coconut and enough water.  Cook for 5 mins over medium heat.  

5.   In another pan, add ghee and sambar powder.  Cook for a second and immediately add it in the sambar.  

6.   Finally, add Jaggery and coriander leaves.


For medhu vadai : 

1.   Soak urad dal in water for atleast 4 hrs & grind it along with green chillies & salt without using any water. Batter should be thick enough to shape vadas.

2.   Add chopped onion, curry leaves, peppercorns, cumin seeds, corriander leaves, ginger pcs, coconut & salt to taste to the urad dal & mix well.

3.  Heat oil in the pan. Wet your palm. Take a dollop of batter(lemon size), put it in your wet palm, flatten to a round shape & make a hole in the center with your finger. Dry fry them till golden brown & crispy.

For sambar vadai :
1.   Take around 3 cups of salted hot water.  Soak the fried vadai's in the water for 3 - 4 mins. Squeeze the water between your palm.  Set aside.

2.   Arrange the squeezed vadai in the serving plate.  

3.   Pour generous amount of sambar over the vadai and garnish it with chopped onion, coriander leaves and a tsp of ghee.

Serve immediately.

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