Sambar Vada

Soak urad dal for 3 hours. After 3 hours, keep it inside the fridge for 2 hours to achieve a fluffy batter.

Drain the water completely and grind to a smooth paste by adding little cold water (approximately 3 tbsp).

Transfer the paste to a bowl. Add rice flour, chopped onion, chopped ginger,chopped green chilli, pepper corns, asafoetida powder, salt, and chopped curry leaves.

Beat the mixture well using a whisk to get a soft and fluffy batter.

Heat oil. When the oil becomes hot, grease your hand with water and take a small ball from the batter.

Make a hole in the center with your finger and drop it into the hot oil by inverting your hand over the oil.

Cook on medium flame, flipping both sides until light brown in color. Set aside the vadas.

Pressure cook dal along with water, 1 tsp oil, and turmeric powder for 4 whistles on medium flame or until cooked well.

Mash the cooked dal and add shallots, chopped tomato, salt, chilli powder, and tamarind extract. Cook for one whistle.

Turn off the flame and let the pressure release completely.

Heat oil in a pan. Add mustard seeds and wait for them to pop.

Add dried red chilli, curry leaves, and sambar powder. Saute for 30 seconds on medium to low flame.

Add the sautéed mixture to the cooked dal. Adjust the consistency by adding enough water and boil for 1 minute.

Turn off the flame and add chopped coriander leaves. Sambar is ready.

Place one or two vadas in a deep bowl and pour hot sambar over them.

Serve the vadas completely soaked in hot sambar, allowing them to absorb the flavors.

Pour the hot sambar just before serving to retain the crispiness of the vadas.