Crispy Sambar Vada with Quick Coconut Sambar
Golden, puffed lentil donuts dunked in tangy coconut sambar broth — street food energy in under 30 minutes. Vegetarian Indian comfort that tastes like you've been cooking all day.
- Total time
- 28 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 1 cup urad dal (white lentils, skinless), soaked 30 min
- 1 whole green chili, minced
- 1 tbsp ginger, minced
- ½ tsp cumin seeds
- 1.5 tbsp sambar powder
- ¾ cup frozen okra, chopped
- ½ cup coconut milk (lite)
- 1 tbsp tamarind paste
Instructions
- 1
Drain soaked urad dal and transfer to a blender with green chili, ginger, and 0.5 cup water. Pulse until silky, airy batter forms.
- 2
Fold cumin seeds into batter. Add pinch of salt. Scoop into donut shapes using two spoons or a vada mold.
- 3
Heat 2 inches neutral oil in a heavy pot to 350°F. Slide vada gently into oil (work in batches). Fry 2–3 min per side until deep golden and puffed.
- 4
Drain vada on paper towels. In the same pot, remove all but 1 tbsp oil. Add sambar powder and toast for 30 seconds until fragrant.
- 5
Add 1.5 cups water, okra, coconut milk, tamarind paste, and salt to taste. Simmer 4 minutes until okra is tender.
- 6
Serve vada in a bowl, pour hot sambar broth over the top. Crack a vada in half so it soaks the broth.
Tools you’ll need
- blender
- heavy-bottomed pot (3–4 quart)
- cooking thermometer
- slotted spoon
- paper towels
- vada mold or two spoons
- serving bowls
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