Medu Vada with Sambar

Ingredients(for 2 medu vadas with 1 cup sambar per serving)

• 1 cup Urad dal (split black gram) (soaked overnight)
• 2 tbsp Rice flour (chawal ka atta) (for crispiness)
• 1/4 cup Onion (finely chopped) - optional
• 2 Green chillies (finely chopped)
• 1 tsp Ginger (grated)
• 8-10 Curry leaves (finely chopped)
• 1/2 tsp Black pepper (crushed) - optional
• to taste Salt
• for shallow frying Oil (preferably cold-pressed)
• 1/2 cup Toor dal (arhar dal) (for sambar)
• 1 Drumstick (saijan ki phalli) (cut into pieces) - optional
• 1/2 cup Carrot (diced)
• 1 Tomato (chopped)
• 2 tsp Sambar powder (homemade or store-bought)
• 1 tbsp Tamarind pulp (imli)
• 1/2 tsp Mustard seeds (for tempering)
• 1/4 tsp Asafoetida (hing) (for tempering)
• 6-8 Curry leaves (for tempering)

Instructions

1. 1

   Soak urad dal overnight, drain, and grind into a smooth, fluffy paste. Add rice flour, salt, green chillies, ginger, curry leaves, and optional onions and pepper. Mix well.

   5 minutes

   Ensure the batter is airy for lighter vadas.

2. 2

   Heat oil in a tawa or deep kadhai. Wet your hands, shape the batter into round vadas with a hole in the center, and gently slide into hot oil. Fry till golden and crisp.

   8 minutes

   Keep oil at medium heat for even cooking.

3. 3

   For sambar, pressure cook toor dal with carrot, drumstick, and turmeric until soft. Mash dal and set aside.

   10 minutes

   Dal should be creamy for authentic sambar texture.

4. 4

   In a pan, heat oil, add mustard seeds, asafoetida, and curry leaves. Add chopped tomato and cook till soft.

   3 minutes

   Tempering enhances flavor and aroma.