Recipe: Tasty Medu Vada with Sambar OR Sambar-Vada

Fannie Ward
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Recipe: Tasty Medu Vada with Sambar OR Sambar-Vada
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Recipe: Tasty Medu Vada with Sambar OR Sambar-Vada Delicious, fresh and tasty.

Medu Vada with Sambar OR Sambar-Vada. Medu vada - crisp fried black grams donuts shaped fritters. Crispy, crunchy puffed rice and sev tossed with onions, potatoes, tomatoes,. Diwali snacks recipes - Wishing all the readers A very Happy, prosperous and safe Diwali.

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You can have Medu Vada with Sambar OR Sambar-Vada using 18 ingredients and 27 steps. Here is how you achieve 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. You need of 4 Green Chilies (Finely Chopped).

  4. It’s of 2 Cup Cooking oil for deep frying.

  5. Prepare of 2 Cup Arhar/Toor Daal.

  6. Prepare of 5 Medium to Large Tomatoes (Chopped).

  7. You need of 2 Medium Onions (Sliced).

  8. Prepare of 2 Tsp Turmeric Powder.

  9. You need of 2 Tsp Red Chilli Powder.

  10. It’s of 2 Tsp Mustard Seeds.

  11. You need of 1/2 Tsp and Asafoetida.

  12. Prepare of 1 Tbsp Dhania/Coriander Powder.

  13. You need of 2 Tbsp Tamarind Paste.

  14. You need of 4 Tbsp Sambar Masala (I use MTR Brand).

  15. You need of 2 Dry Red Chilies (Broken into halves).

  16. Prepare of 10-12 Curry Leaves.

  17. Prepare of 1 Handful Coriander Leaves (Chopped).

  18. You need of 1 Inch piece Jaggery.

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Medu Vada with Sambar OR Sambar-Vada step by step

  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..

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