Here I share the recipe of one of the best tasting and authentic recipe of south Indian Kitchen, especially to Tamil Nadu. Sambar vadai, medu vadai (ഉഴുന്ന് വട) soaked in hot sambar, is very special to vegetarian restaurants across the state and also to the Brahmin cuisines. Sambar vadai is a perfect accompaniment for hot tea or coffee to go with breakfast.
Ingredients
For Vadai
- Lentle OR Urud Dal (ഉഴുന്നു) : 1 cup
- Rice flour : 1 Tbl sp
- Green chillies chopped : 3
- Curry leaves. : 2 strigs
- Onion chopped : ¼
- Salt to taste
- Oil for frying
Method
For Vadai
- Soak the Dal for 2 to 2 1/2 hours
- Grind the dal in a very smooth paste in a Mixie, grinder or food processor.
While grinding put very small quantity at a time if the mixie appears overloaded due to lack of enough water, sprinkle a few drops of water (only)
- Mix the ingredients 2 to 6 to the Dal very well.
- Keep a deep bottom pan on the stove
- Pour the enough oil for frying
- Once the oil is hot enough you can start shaping the Vada
- Wet your hands, take the ground mixture in a lemon size and make a circle shape. In the center put a hole with the finger, and do a final touch-up to make the shape perfect
- Slowly drop the Vada in the oil and flip it in between (number of Vadas at a time depending on the size of the pan. Give a small gap in between while putting Vadas, to make sure they won’t stick together in oil)
- Once the Vada is fried to golden color, move it to a tissue paper or perforated pan to drain the extra oil.
For Sambar refer my blog post recipe here
- Soak the Vadai in hot water, add a little salt in the water, Wait for ~10 min.
- Then gently squeeze the excess water in the soaked vadai, without changing its shape.
- Keep the vadai in a serving bowl, add hot sambar over the vadai.
- May garnish with chopped onions and cilantro while serving.
