Whether it’s a lazy weekend brunch or a special family gathering, Andhra Vada Sambar never fails to impress. Vada Sambar is a delicious South Indian dish that combines fluffy, savory vadas (deep-fried lentil fritters) with tangy, flavorful sambar (a lentil-based vegetable stew). The crispy vadas soak up the tasty sambar, creating a delightful blend of textures and tastes in every bite.
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About This Recipe
When the chilly weather sets in, there’s something incredibly satisfying about relishing hot breakfast. And starting the day with a plateful of crispy, golden-brown vadas served with a steaming bowl of aromatic sambar is truly a blessing. The combination of the soft, fluffy interior of the vadas and the tangy, savory flavors of the sambhar is pure BLISS.
The process of making the vadas requires a certain level of skill and technique. From soaking and grinding of the lentil batter to the perfect shape and deep frying the rounds. It may seem daunting at first, but with practice, it becomes a labor of love. Its delightful flavors and warm, comforting nature make it the perfect choice, especially during the winter months. Vada Sambar holds a special place in our hearts as it has become a favorite breakfast and brunch recipe in our family.
The sambar, on the other hand, is a richly flavored lentil-based soup that complements the vadas perfectly. It is a delicious blend of lentils, tamarind, and a medley of vegetables and aromatic spices. The resulting broth is thick, fragrant, and bursting with flavor. Each spoonful brings a burst of tanginess along with the subtle heat of the spices, that make your taste buds super happy.
So, when the winter months roll in, you can bet that Vada Sambar will be our favorite weekend breakfast or brunch recipe.
Andhra Vada Sambar
Andhra Vada Sambar is a traditional and popular breakfast or snack, which is enjoyed by all. Crispy and savory vadas, which are deep-fried lentil fritters made from a batter of urad dal (split black gram) and spices. The vadas are dunked in flavorful and tangy sambar, which is a lentil-based soup made with toor dal (split pigeon peas), tamarind, and a unique blend of spices.
To make Andhra Vada Sambar, the vadas are first prepared by soaking urad dal for a few hours and then grinding it into a smooth paste. Season the batter with chopped onions and cumin seeds. Small portions of the batter are deep-fried until golden brown and crispy.
For the sambar, cook toor dal till soft. Mash the dal and add tamarind pulp, tomatoes, sambar powder, and a mix of other spices. The cooked vadas are then soaked in this flavorful sambar, allowing them to absorb the tangy and spicy flavors.
Andhra Vada Sambar is typically served hot. It can be enjoyed on its own or paired with idli, or dosa or pongal. This delicious dish is not only a treat for the taste buds but also provides a good dose of protein and nutrients.
Whether you are a fan of South Indian cuisine or looking to explore new flavors, Andhra Vada Sambar is a must-try dish that will surely leave you craving for more.
Breakfast, Brunch, Lunch Or Dinner
If there is any recipe, that I enjoy at any time of the day, then it is vada sambar. Vada Sambar is incredibly versatile and satisfying whether it’s for breakfast, lunch, dinner, or even as a snack. The combination of crispy and flavorful vadas dipped in piping hot and tangy sambar is simply delightful. It’s a dish that brings together the best of both worlds – the softness of the vada and the spiciness of the sambar.
The freshness of the ingredients and the aromatic blend of spices make every bite a burst of flavors in your mouth. Vada sambar is not just a dish, it’s an experience that you can savor and cherish. So next time you’re craving a fulfilling and comforting meal, don’t hesitate to indulge in some delicious vada sambar.
You can even serve this in iftar during Ramadan. Just before iftar time, place the vadas in individual serving bowls. Pour the hot sambar over the vadas, allowing them to soak up the flavors. Serve vada sambar with additional accompaniments like coconut chutney or peanut Chutney.
Vada Sambar, Madras Sambar Vadai as they call it here in Tamil Nadu is purely vegan, gluten-free and rich in plant protein.
How To Serve Vada Sambar
Serving Vada Sambar is an experience in itself. Place hot vadas in a bowl or soup plate and top it with generous ladleful of piping hot sambar. Garnished with finely chopped onion, coriander leaves and hot ghee. The contrast of textures and flavors is truly delightful. The crisp exterior of the vada gradually gives in to the creamy sambar, creating a mouthwatering harmony.
Soaking Vadas: Before serving, soak the fried vadas in hot sambar for a few minutes. This allows the vadas to absorb the flavors of the sambar, making them softer and tastier.
Serving: Serve vada sambar hot. Place 1-2 soaked vadas in a bowl and pour the sambar over them. Optionally, garnish with chopped coriander leaves.
Remember, the key to perfect vada sambar lies in both the preparation of crispy vadas and a flavorful, well-balanced sambar. Adjust the spices and flavors in both components according to your taste preferences to get the desired taste and texture.
Andhra Vada Sambar Recipe
Starting the day with a plateful of crispy, golden-brown vadas served with a steaming bowl of aromatic sambar is truly a blessing. The combination of the soft, fluffy interior of the vadas and the tangy, savory flavors of the sambhar is pure BLISS.
Ingredients
For Making Sambar
- 1 cup Toor dal
- 5-6 Shallots, peeled
- 1 Carrot, peeled and cut into 2’inch pieces
- 2 Tomatoes, chopped
- 1 tbsp. Sambar powder
- ¼ cup Tamarind, washed and soaked in ½ cup water
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Jaggery/Sugar
- Salt
Tempering | Tadka
- Oil
- ½ tbsp. Mustard seeds
- 8-10 fresh Curry leaves
- 1 dry Red chili
- pinch Asafoetida
For Making Vada
- 1 cup Urad dal | Minapa Pappu
- Oil for deep frying
- 1 Onion, finely chopped
- 1 tbsp. Cumin | Jeera
- Salt, as per taste
For Serving
- 1 Onion, finely chopped
- 2 tbsp. minced Coriander leaves, optional
- 2 tbsp. Ghee
Instructions
How To Make Vada For Vada Sambar
Thoroughly wash and soak urad dal in more water. (1 part urad dal, 3 parts water).
Soak urad dal for at least 4 hours. Carefully drain the water and add urad dal to a mixer jar and make a fine paste.
Add little (2-3 tbsp.) of water, if required. Grind in batches to get smooth consistency.
Remove the batter in a big bowl and add salt.
Gently beat the batter until fluffy. Now take a tiny ball of batter and add it to a glass of water.
If the batter ball floats on water, then vada batter is ready.
NOTE: If the batter ball is not floating on the water, then beat the batter for another 1-2 minutes.
To the batter add finely chopped onion and cumin seeds. Mix well.
In the meantime, heat enough oil in a pan (kadai). Once the oil is hot, reduce the flame to low.
Wet your fingers and palm and pinch a ball from the vada batter and flatten it to form a circle. Put a hole on the center with your finger.
Slowly and very carefully drop it into the hot oil.
Repeat and add 3-4 vadas depending on the size of the pan.
On medium flame, leave them in oil for 3-4 minutes.
Slowly start flipping and fry on both the sides on a medium flame, till the vadas turn crisp and nice golden in color.
Using a stainless stell slotted spoon, carefully drain the excess oil and remove the vadas on to a kitchen tissue.
Continue the process and complete the batter.
How To Make Sambar For Vada Sambar
Thoroughly wash toor dal and add it to pressure cooker.
To this add shallots, carrots, tomato pieces along with turmeric powder and red chili powder. By adding 3 cups of water, pressure cook for 3-4 whistles or until dal is soft.
Once the steam is released. Open the lid and grind the dal to smooth.
Meanwhile extract tamarind juice by squeezing tamarind in water using your fingers.
Discard the pulp and stain the water. Add this tamarind water to the mashed dal.
Stir and add 1 cup of water, salt and sambar powder.
Leave it to boil. Once sambar starts to boil, check for salt and adjust as per your taste.
Once the sambar reaches the desired consistency, add jaggery and turn off the flame.
In a pan, add oil and once the oil is warm, add mustard seeds, dry red chili, curry leaves and fry till curry leaves start to change color.
Now add asafoetida and turn off the flame. Carefully pour this tempering over the sambar. Place the lid and let the aroma soak of tempering soak in sambar.
Serving Vada Sambar
You can serve vada sambar in two ways.
Line vadas in a deep dish and pour sambar over it. Sprinkle chopped onion, fresh coriander leaves and ghee.
Or you can serve it in individual bowls or soup plates.
Place vada in a bowl or plate, dunk it with sambar and sprinkle finely chopped onion and coriander leaves. Drizzle hot ghee and serve.
Add love to make this vada sambar taste 'Yummy'
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 158mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 3g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Rekha Vengalil says
The vadas are really inviting and so perfectly made Lubna. I wish I could grab that off the screen 🙂
Priya R says
Such tempting vadas looks so perfect. No matter when you make them I don't mind joining you ;-). Love those polka dot bowls and folks
keertthana premkumar says
looks restaurant style..lovely pics
keertthana premkumar says
looks restaurant style..lovely pics
MSUSMA says
Colour of the sambhar is tempting me
sanjeeta kk says
Those mini Vadas look so tempting!