Mini Onion Vada With Vengaya Sambar Recipe - Pan Fried Fritters in Tangy Lentil Curry
A vegetarian Tamil Nadu recipe with white urad dal (whole) - (soaked for 3 hours), inch ginger, green chillies - chopped. Ready in 3h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
To begin making the Onion Vada Sambar Recipe; we will first soak the dal for about 3 hours
teaspoons sambar powder(2) - 2
Using a strainer, strain all the excess water from the urad dal
white urad dal (whole) - (soaked for 3 hours)(1 cup)-/2 tamarind water(1 cups) - 3
We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying
white urad dal (whole) - (soaked for 3 hours)(1 cup)sunflower oil - for pan frying-/2 tamarind water(1 cups) - 4
Next we will grind the dal, along with ginger and green chillies using a food processor or a mixer grinder into a very smooth batter
inch ginger(1)green chillies - chopped(1)dry red chillies(2) - 5
Make sure add very little water while grinding the dal to make a smooth batter
-/2 tamarind water(1 cups) - 6
Transfer the batter to a bowl
- 7
Add in the chopped onions, coriander leaves into the batter
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)pearl onions (sambar onions)(1/2 cup)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1) - 8
Stir well to combine the ingredients well into the vada batter
- 9
Next we will preheat the Kuzhi Paniyaram Pan and add in a little oil into each cavity; once the pan is well heated spoon the mini onion vada mixture into each of the cavities
- 10
Cover the pan and allow it to steam until you notice that the top looks cooked
- 11
After a couple minutes of steaming of notice the top part of the mini onion vada looks cooked
- 12
At this point you could add a little more oil and then flip the vada so it can get cooked and crisp from both sides
- 13
This time, allow it to cook without the cover
- 14
Transfer the Mini Onion Vadas to a platter and continue the same process with the remaining batter
- 15
To make the Vengaya Sambar recipe, pressure cook the toor dal along with 2 cups of water for 3 to 4 whistles and turn off the heat
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cups)teaspoons sambar powder(2) - 16
Once the pressure releases naturally, open the cooking and mash the toor dal until soft
arhar dal (split toor dal)(1 cup) - 17
Keep aside
- 18
Into a pressure cooker; add the tamarind water, onions, radish, carrot, sambar powder and salt
salt - to tasteonions - finely chopped(2)pearl onions (sambar onions)(1/2 cup)carrot (gajjar) - chopped(1)-/2 tamarind water(1 cups)teaspoons sambar powder(2)salt - to taste - 19
Pressure cook for 2 whistles and turn off the heat
- 20
Add the cooker toor dal into the sambar water and bring to a brisk boil
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cups)teaspoons sambar powder(2) - 21
Adjust the consistency by adding a little water if required
-/2 tamarind water(1 cups) - 22
In a small tadka pan, heat oil over medium heat
coriander (dhania) leaves - a small bunch chopped - 23
Add mustard seeds and red chillies and allow it to crackle
green chillies - chopped(1)mustard seeds(1/2 teaspoon)dry red chillies(2) - 24
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - finely chopped(1/4)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1)asafoetida (hing)(1/4 teaspoon) - 25
Pour this over the simmering vengaya sambar
teaspoons sambar powder(2) - 26
Check the salt and spices of the vengaya sambar and adjust to suit your taste
salt - to tasteteaspoons sambar powder(2)salt - to taste - 27
Once done, turn off the heat , stir in the chopped coriander leaves and serve
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1) - 28
To serve the Onion Vada Sambar, place the vadas in a bowl or a platter, pour in some Vengaya Sambar and sprinkle some chopped onions and serve hot
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)pearl onions (sambar onions)(1/2 cup)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)teaspoons sambar powder(2)coriander (dhania) leaves - a small bunch chopped
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Mini Onion Vada With Vengaya Sambar Recipe - Pan Fried Fritters in Tangy Lentil Curry
A vegetarian Tamil Nadu recipe with white urad dal (whole) - (soaked for 3 hours), inch ginger, green chillies - chopped. Ready in 3h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making the Onion Vada Sambar Recipe; we will first soak the dal for about 3 hours
teaspoons sambar powder(2) - 2
Using a strainer, strain all the excess water from the urad dal
white urad dal (whole) - (soaked for 3 hours)(1 cup)-/2 tamarind water(1 cups) - 3
We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying
white urad dal (whole) - (soaked for 3 hours)(1 cup)sunflower oil - for pan frying-/2 tamarind water(1 cups) - 4
Next we will grind the dal, along with ginger and green chillies using a food processor or a mixer grinder into a very smooth batter
inch ginger(1)green chillies - chopped(1)dry red chillies(2) - 5
Make sure add very little water while grinding the dal to make a smooth batter
-/2 tamarind water(1 cups) - 6
Transfer the batter to a bowl
- 7
Add in the chopped onions, coriander leaves into the batter
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)pearl onions (sambar onions)(1/2 cup)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1) - 8
Stir well to combine the ingredients well into the vada batter
- 9
Next we will preheat the Kuzhi Paniyaram Pan and add in a little oil into each cavity; once the pan is well heated spoon the mini onion vada mixture into each of the cavities
- 10
Cover the pan and allow it to steam until you notice that the top looks cooked
- 11
After a couple minutes of steaming of notice the top part of the mini onion vada looks cooked
- 12
At this point you could add a little more oil and then flip the vada so it can get cooked and crisp from both sides
- 13
This time, allow it to cook without the cover
- 14
Transfer the Mini Onion Vadas to a platter and continue the same process with the remaining batter
- 15
To make the Vengaya Sambar recipe, pressure cook the toor dal along with 2 cups of water for 3 to 4 whistles and turn off the heat
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cups)teaspoons sambar powder(2) - 16
Once the pressure releases naturally, open the cooking and mash the toor dal until soft
arhar dal (split toor dal)(1 cup) - 17
Keep aside
- 18
Into a pressure cooker; add the tamarind water, onions, radish, carrot, sambar powder and salt
salt - to tasteonions - finely chopped(2)pearl onions (sambar onions)(1/2 cup)carrot (gajjar) - chopped(1)-/2 tamarind water(1 cups)teaspoons sambar powder(2)salt - to taste - 19
Pressure cook for 2 whistles and turn off the heat
- 20
Add the cooker toor dal into the sambar water and bring to a brisk boil
arhar dal (split toor dal)(1 cup)-/2 tamarind water(1 cups)teaspoons sambar powder(2) - 21
Adjust the consistency by adding a little water if required
-/2 tamarind water(1 cups) - 22
In a small tadka pan, heat oil over medium heat
coriander (dhania) leaves - a small bunch chopped - 23
Add mustard seeds and red chillies and allow it to crackle
green chillies - chopped(1)mustard seeds(1/2 teaspoon)dry red chillies(2) - 24
Stir in the asafoetida and curry leaves
coriander (dhania) leaves - finely chopped(1/4)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1)asafoetida (hing)(1/4 teaspoon) - 25
Pour this over the simmering vengaya sambar
teaspoons sambar powder(2) - 26
Check the salt and spices of the vengaya sambar and adjust to suit your taste
salt - to tasteteaspoons sambar powder(2)salt - to taste - 27
Once done, turn off the heat , stir in the chopped coriander leaves and serve
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)coriander (dhania) leaves - a small bunch choppedsprig curry leaves(1) - 28
To serve the Onion Vada Sambar, place the vadas in a bowl or a platter, pour in some Vengaya Sambar and sprinkle some chopped onions and serve hot
green chillies - chopped(1)onions - finely chopped(2)coriander (dhania) leaves - finely chopped(1/4)pearl onions (sambar onions)(1/2 cup)mooli/ mullangi (radish) - chopped(1)carrot (gajjar) - chopped(1)teaspoons sambar powder(2)coriander (dhania) leaves - a small bunch chopped
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