Meal Prep · Indian
Sambar Vada
Crispy, savory lentil fritters delightfully soaked in a tangy, aromatic South Indian lentil and vegetable stew.
Ingredients
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Step-by-step- Rinse urad dal thoroughly and soak in water for 3-4 hours or overnight. Drain completely, reserving about 2-3 tablespoons of the soaking water.
- Grind the soaked dal in a mixer grinder or wet grinder with minimal water (use reserved water sparingly if needed) to a smooth, thick, and fluffy batter. The batter should be thick enough to hold its shape.
- Transfer the batter to a large bowl. Add rice flour, finely chopped onion, grated ginger, green chilies, curry leaves, crushed black peppercorns, and salt. Mix everything well with your hands, lightly beating the batter for a minute to incorporate air.
- Heat oil in a deep pan or kadai over medium heat for deep frying. To test the oil, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Wet your hands, take a small lemon-sized portion of the batter, flatten it slightly on your palm, and make a hole in the center with your thumb to form the traditional vada shape.
- Carefully slide the shaped vadas into the hot oil. Fry 3-4 vadas at a time, depending on the size of your pan, turning occasionally until they are golden brown and crispy on both sides.
- Remove the fried vadas with a slotted spoon and place them on absorbent paper to drain excess oil. Repeat with the remaining batter.
- Gently warm the Sambar in a separate pot. Just before serving, immerse the hot vadas into the warm Sambar for 2-5 minutes to allow them to soak up the flavors and soften slightly.
- Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 16 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store fried vadas and sambar separately in airtight containers. Vadas can become soggy if stored in sambar for too long. Reheat and combine just before serving.
Freezer Up to 2 months
To freeze vadas, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Sambar can also be frozen in an airtight container for up to 3 months.
Reheat Stovetop/Oven/Air Fryer
Reheat frozen vadas by baking at 350°F (175°C) for 15-20 minutes or air frying until crispy. Reheat sambar gently on the stovetop or in the microwave. Combine hot vadas with warm sambar just before serving.
Chef’s Corner
- For perfectly light and fluffy vadas, ensure your urad dal batter is ground very smooth and thick. Whipping the batter by hand for a few minutes after grinding helps incorporate air.
- Avoid adding too much water while grinding the dal; a thick batter is key for crispy vadas that hold their shape.
- Don’t overcrowd the frying pan. Fry vadas in small batches to maintain the oil temperature, which ensures even cooking and prevents them from becoming oily.
- Adjust the spice level of your vadas by varying the amount of green chilies and black peppercorns.
- Serving vadas immediately after soaking in hot sambar is crucial for the best texture and flavor, as they absorb the delicious stew.
