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Main Course

Sambar Vada

Sambar vada is one of the favorite snack dishes served with chutney. Hot, crispy vadas are dipped in a sambar and served. The vadas are soaked and the dish tastes simply awesome and delicious.

Ingredientsfor 6 servings

250 g Black gram (Uzhunnuparippu)
Soda bi-carb - A pinch
Salt, to taste
Oil — for deep frying

Preparation

Step 1
For preparing the Dish, first soak black gram overnight.
Step 2
Drain off the excess water.
Step 3
Grind it in a grinder without using water.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
By the time the oil gets heated, beat the mixture till it becomes fluffy.
Step 6
Add salt and a pinch of soda-bi-carb. Stir everything together thoroughly.
Step 7
Wet your palm and spread 1 tbsp of the mixture on it and make a hole in the center to get the desired shape. Carefully remove vada from your palm and fry them to a golden brown colour.
Step 8
While serving, put these vadas in a bowl of Sambar topped with chopped coriander leaves. Soak the crispy vadas in hot sambar for 15 to 20 minutes before serving.
Step 9
Makes 25 Vadas. The snack is ready.the dish hot with your loved ones over a cup of hot tea. The snack is very popular in South Indian restaurants.

Tip

The coconut paste is what makes Kerala sambar distinct from Tamil sambar. Grind it fresh — packaged coconut does not have the same effect.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Sambar Vada

Sambar vada is one of the favorite snack dishes served with chutney. Hot, crispy vadas are dipped in a sambar and served. The vadas are soaked and the dish tastes simply awesome and delicious.

Ingredientsfor 6 servings

250 g Black gram (Uzhunnuparippu)
Soda bi-carb - A pinch
Salt, to taste
Oil — for deep frying

Preparation

Step 1
For preparing the Dish, first soak black gram overnight.
Step 2
Drain off the excess water.
Step 3
Grind it in a grinder without using water.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
By the time the oil gets heated, beat the mixture till it becomes fluffy.
Step 6
Add salt and a pinch of soda-bi-carb. Stir everything together thoroughly.
Step 7
Wet your palm and spread 1 tbsp of the mixture on it and make a hole in the center to get the desired shape. Carefully remove vada from your palm and fry them to a golden brown colour.
Step 8
While serving, put these vadas in a bowl of Sambar topped with chopped coriander leaves. Soak the crispy vadas in hot sambar for 15 to 20 minutes before serving.
Step 9
Makes 25 Vadas. The snack is ready.the dish hot with your loved ones over a cup of hot tea. The snack is very popular in South Indian restaurants.

Tip

The coconut paste is what makes Kerala sambar distinct from Tamil sambar. Grind it fresh — packaged coconut does not have the same effect.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5