Vada Dahi Sambar

Vada Dahi Sambal is a vibrant Indian dish combining crispy lentil fritters, creamy yoghurt, and spicy sambal for a delightful blend of textures and flavours. It’s a popular snack or appetiser, perfect for those who enjoy a mix of mild and fiery tastes.

Vada Dahi Sambal Recipe - TheRecipe.Website

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Ingredients

For the Vada:

1 cup urad dal lentils split black gram lentil, soaked for 4-6 hours
1 tsp ginger grated
2 medium green chillies finely chopped
1 tsp cumin seeds
salt to taste
Oil for deep frying

For the Dahi (Yoghurt):

For the Sambal:

4 medium dried red chillies soaked in warm water
2 cloves garlic
1 tbsp tamarind pulp
1/4 tsp sugar
salt to taste

Garnish:

Fresh coriander chopped
Pomegranate seeds optional

Instructions

Drain the soaked urad dal and grind it to a smooth, thick batter. Add minimal water to maintain consistency.
1 cup urad dal lentils
Mix in the ginger, green chillies, cumin seeds and salt.
1 tsp ginger, 2 medium green chillies, 1 tsp cumin seeds, salt
Heat oil in a deep pan. Drop spoonful's of the batter into the hot oil and fry until golden brown. Remove and drain on a paper towel.
Oil
Whisk the yoghurt with water, sugar and a pinch of salt until smooth.
2 cups plain yoghurt, 1/4 cup water, 1 tsp sugar, 1 pinch unsalted butter
Set aside in a bowl.
Blend the soaked red chillies, garlic, tamarind pulp, sugar and salt into a smooth paste. Adjust consistency with a little water if needed.
4 medium dried red chillies, 2 cloves garlic, 1 tbsp tamarind pulp, 1/4 tsp sugar, salt
Soak the fried vadas in warm water for 1-2 minutes to soften. Squeeze gently to remove excess water.
Place the vadas in a serving dish and pour the whisked yoghurt over them.
Drizzle the sambal generously over the top.
Garnish with fresh coriander, pomegranate seeds, and sev (optional) as desired.
Fresh coriander, Pomegranate seeds
Serve immediately

Nutrition