Homemade sambar vada recipe l a South Indian delight l homemade sambar powder recipe !

Welcome to hanus culinaire , in this video I ll be showing how to make sambar vada ,Sambar Vada is a classic South Indian dish that combines soft, fluffy vadas (fried lentil donuts) with a tangy and aromatic sambar, resulting in a delightful fusion of tastes.

In this video, we'll guide you through the entire process of making Sambar Vada from scratch. From soaking and grinding the lentils to forming perfect vadas, and finally, serving them in a steaming bowl of flavorful sambar.

Ingredients -

For vada -

Urad dal - 1/2 cup
Raw rice - 1/4 cup

Wash the above ingredients and soak over night

Next day grind them to a smooth paste

Remember - not to add water while grinding , use ice cubes to prevent over heating of batter due to mixer grinder .

Add the following ingredients to the batter

Jeera - 1/2 tsp
Salt - 1 tsp
Green chilli ( chopped )- 2 nos
Ginger (chopped) - 1 inch
Curry leaves - 1 sprig
Coriander leaves - 1/4 bunch

Mix the batter well while incorporating air into the mixture .
Fry the vadas as shown in the video

Oil - 500ml ( for frying )

For sambar masala -

Roast the following ingredients , let it cool and then bring into a fine powder

Oil - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Methi seeds - 1 tsp
Jeera - 1 tbsp
Hing - 1/2 tsp
Coriander seeds - 1/4 cup
Dry red chillies - 4-5 nos
Curry leaves - 2 sprig


For sambar -

Toor dal / arhar dal - 1/2 cup
Moong dal ( skinless) - 1/4 cup

Wash and cook for 2-3 whistles in a pressure cooker .

Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Dry red chillies - 3-4 nos
Curry leaves - 1 sprig
Sambar onions - 1/3 cup
Tomato diced - 1/2 cup
Drum stick - 4-5 2inch pieces
Carrot diced - 1/3 cup
Salt - to taste
Kashmiri chilli powder - 2 tbsp
Turmeric powder - 1/2 tsp
Tamarind pulp - 1/3 cup
Jaggery - 1/4 cup
Sambar masala - 2-3 tbsp
Cooked dal
Coconut paste - 1/2 cup
Coriander leaves - 1/4 bunch

Procedure is clearly mentioned in the video , do give it a try and let me know in the comments .

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