Recipe: Yummy Medu Vada with Sambar OR Sambar-Vada

Swaadisht Nuskha


Medu Vada with Sambar OR Sambar-Vada.

Medu Vada with Sambar OR Sambar-Vada You can cook Medu Vada with Sambar OR Sambar-Vada using 18 ingredients and 27 steps. Here is how you cook it.

Ingredients of Medu Vada with Sambar OR Sambar-Vada

  1. You need of 1.5 Cups White Urad Daal.
  2. You need of 1 Tsp/as per taste Salt.
  3. It's of 4 Green Chilies (Finely Chopped).
  4. Prepare of 2 Cup Cooking oil for deep frying.
  5. Prepare of 2 Cup Arhar/Toor Daal.
  6. It's of 5 Medium to Large Tomatoes (Chopped).
  7. Prepare of 2 Medium Onions (Sliced).
  8. It's of 2 Tsp Turmeric Powder.
  9. It's of 2 Tsp Red Chilli Powder.
  10. Prepare of 2 Tsp Mustard Seeds.
  11. It's of 1/2 Tsp and Asafoetida.
  12. It's of 1 Tbsp Dhania/Coriander Powder.
  13. Prepare of 2 Tbsp Tamarind Paste.
  14. Prepare of 4 Tbsp Sambar Masala (I use MTR Brand).
  15. It's of 2 Dry Red Chilies (Broken into halves).
  16. It's of 10-12 Curry Leaves.
  17. Prepare of 1 Handful Coriander Leaves (Chopped).
  18. Prepare of 1 Inch piece Jaggery.

Medu Vada with Sambar OR Sambar-Vada instructions

  1. Method to prepare the Vadas:.
  2. Soak the Urad Daal for at least 2 hours. Drain the water completely..
  3. Grind it with just 2-3 tablespoons of water in a Blender or Food Processor..
  4. Cover tightly & Let it ferment overnight or 8-10 hours..
  5. Note: During hot summers the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so..
  6. Note: If you are in a hurry & do not want to wait until the batter ferments, then add 1/4 teaspoon of baking powder to the batter. Whisk vigorously for 5-6 minutes. Then follow the same steps as above. I personally prefer a well fermented batter because it tastes much better..
  7. Add salt & green chilies..
  8. Beat the batter vigorously for 2-3 minutes. It should be light & fluffy..
  9. Take a tiny blob of the batter & drop it in a small bowl of water to taste. If the batter sinks, beat more. If it floats immediately, you are good to go..
  10. Heat 2 Cups oil in a large wok for deep frying..
  11. Keep a medium bowl of water on the side. Wet your hands lightly..
  12. Take a lemon size blob of the batter in your right hand..
  13. Then transfer it to your left wet palm..
  14. Dip your right index finger in the water & make a hole in the middle of the blob..
  15. Now wet your right hand & transfer the blob to your right hand..
  16. Slide it gently into the hot oil. Repeat..
  17. Tip: Fry the Vadas in batches. 5-6 per batch depending upon the size of the wok. Turn them a few times until the vadas are crisp & golden..
  18. Enjoy hot dunked in Sambar & Coconut Chutney on the side..
  19. Method to prepare the Sambar:.
  20. Wash the Arhar/Toovar Daal until the water runs clear. Pressure cook on high for 6 minutes with 8 cups of water, Salt, Turmeric Powder, Red Chilli Powder, Jaggery, Sliced Onions & Chopped Tomatoes..
  21. Let the pressure release on it’s own. Blend the Daal with the back of a ladle..
  22. Heat 2 Tablespoons oil in a small frying pan. Tip in the Mustard Seeds on low heat followed by the Dry Red Chillies & Asafoetida..
  23. Add the Sambar Masala, Dhania Powder & the Curry Leaves. Stir..
  24. Pour it on top of the cooked Daal. Let it simmer on low heat covered for about 10 minutes or until well blended, stirring occasionally. Adjust seasoning..
  25. Add the Coriander Leaves..
  26. Serve hot with Vada/Idli/Dosa/Steamed Rice..
  27. P.S. I don’t like veggies in my Sambar. You may add Potato, Carrot, Eggplant, Cauliflower etc., if you wish to..