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Wednesday, June 1, 2016

SAMBAR VADAI / HOTEL STYLE SAMBAR VADAI / RESTAURANT STYLE SAMBHAR VADAI

HOW TO MAKE SAMBAR VADAI, SAMBAR VADAI, HOW TO MAKE HOTEL STYLE SAMBAR VADAI, HOW TO MAKE RESTAURANT STYLE SAMBHAR VADAI

I am a great fan of vadais. I would love and relish to eat sambar vadai anytime. Sambar vadai is my alltime favourite. Sambar vadai is vadai soaked in plenty of sambar yet with its crunchiness on top and not too soggy. Just follow the tips and Hotel sambar vadai will be ready at home. 

SAMBAR RESTAURANT STYLE (HOTEL SAMBAR):

INGREDIENTS:

Toor dhal - 1/4 cup
Tamarind - a lemon sized ball
Pearl onions - 1/4 cup
Tomato - 1
Salt - to taste
Turmeric powder - 1/2 tsp.
Sambar powder - 1 tablespoon
Mustard seeds - 1/4 tsp.
Hing
Oil
Curry leaves - few
Coriander leaves - few

To fry in oil and grind to a paste:
Coriander seeds - 2 tablespoons
Methi seeds - 1/8 tsp.
Pottukadalai (need not be fried) - 2 tsp.
Poppy seeds - 1/4 tsp.
Dry red chillies - 2
Pearl onions - 6 (raw)

Scraped coconut (optional)

METHOD:

Pressure cook toor dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract juice.


Heat oil in a kadai and fry the items given in "To fry in oil and grind to a paste" (except pearl onions and scraped coconut) until golden brown. Grind to a thick paste alongwith 
raw pearl onions and scraped coconut (if using,I didn't use) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pearl onions alongwith a pinch of salt and hing. Saute until translucent. Now add the chopped tomatoes, sambar powder, required amount of salt, and tamarind extract. Allow it to boil. Now, add the mashed toor dhal and ground paste. Let it boil until the raw smell is diffused and semi-thick. Transfer it to a bowl. Hotel sambhar is ready at home.

Take a cup of this sambar in a bowl. Add little water, a generous pinch of salt and mix well. Keep it ready to soak the fried vadas.

INGREDIENTS FOR VADAI:

Whole white urad dhal - 1/2 cup
Black pepper - 1/2 tsp.
Green chillies - 1 (finely chopped)
Ginger - 1/2" piece (finely chopped)
Coriander leaves - few (finely chopped)
Salt - to taste
Oil - to deep fry

METHOD:

Soak dhal in water for an hour.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and fluffy, take out the batter, add salt and other given items and mix well and fluff it with your hands. Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Heat oil, wet your palms with water, take out a ball from the batter and flatten it using your hand and put a hole in the centre. (OR) can use a plastic cover (OR) banana leaf.

Carefully drop them into the oil and turn it on all sides and cook until golden brown.

Take the fried vadas from oil, and immediately soak it in the diluted sambar mixture and allow them to soak JUST UNTIL THE NEXT BATCH OF VADAS GET READY. DO NOT soak it for a long time.

PRESENTING SAMBAR VADAI (RESTAURANT STYLE):

INGREDIENTS:

Vadai - 8 (You will get approximately 8 vadas from the above measurement)
Hotel sambhar - As needed
Carrot grated - 1 tablespoon (optional)

Coriander leaves finely chopped - to garnish (I have added it in vadai batter)

FOR TEMPERING :
Mustard seeds - 1/4 tsp.
Ghee - 1 tsp.

METHOD:

Arrange diluted-sambar soaked vadais in a cup or plate, pour hot hotel restaurant style sambhar over the vadais. The sambhar should neither be too thick nor too watery. Add the tempering. Garnish with grated carrots and coriander leaves. Serve hot. 

Restaurant style sambar vadai is ready.
P.s. The picture above is without onions. Even without onion we get the texture.

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