Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- Urad Dhuli Dal - 200 grams (1 cup)
- Moong or chana dal - 100 grams (half cup)
- Salt - as per taste (3/4 tsp)
- Ginger - 2 inch long piece (grated)
- Green chilies - 2-4 (finely chopped)
- Curry leaves or coriander leaves - 1 tbsp (chopped)
- Oil - for deep frying
- Soak urad dal and moong or chana dal in water for 4-5 hours or overnight.
- Remove the lentils from the water, wash them again, and grind the soaked pulses without or with very little water. At the very least, it should contain water. Don't over-grind the dal.
- Mix in the salt, ginger, green chilies, and green coriander with the ground lentils. The more you pound the dal, the softer it will become. The mixture for Sambar Vada is complete.
- You can shape the vada with your hands or a plastic sheet if you prefer. In South India, banana leaves are used instead of plastic sheets to make vadas.
- Heat the oil in a pan, soak the fingers of one hand in water, take a little lentil mixture from the soaked fingers, make a round and a hole by inserting the thumb or finger of the other hand, and fry these vada in hot oil. Make 3-4 vadas according to the amount of oil in the pan and fry them at a time, turning the vada when the lower surface turns brown and frying both sides until they are brown. Fry all of the vadas and remove them in the same manner. The vadas are all ready.
- Put the vadas in the hot sambar (How to make sambar ) before serving and eating. Serve and eat vada with coconut, peanut, or roasted chickpea chutney.
Amount Per ServingCalories 210Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 346mgCarbohydrates 31gFiber 10gSugar 5gProtein 11g