Mini Onion Vada with Vengaya Sambar Recipe – Pan-Fried Fritters in Tangy Lentil Curry
Description:
This traditional South Indian breakfast recipe features crispy, mini onion vadas paired with a deliciously tangy and hearty vengaya sambar. The vadas are made using white urad dal (black gram) soaked and ground into a smooth batter, which is then pan-fried in a kuzhi paniyaram pan, making them a healthier option compared to the traditional deep-frying method. Paired with a rich, spiced lentil curry, this dish is perfect for a comforting breakfast or an indulgent snack.
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
Ingredients for Onion Vada
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup (soaked for 3 hours) |
| Ginger | 1-inch piece |
| Green Chillies | 1, chopped |
| Salt | To taste |
| Onions | 2, finely chopped |
| Coriander (Dhania) Leaves | 1/4 bunch, finely chopped |
| Oil | For pan-frying |
Ingredients for Vengaya Sambar
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1 cup |
| Pearl Onions (Sambar Onions) | 1/2 cup |
| Mooli/Mullangi (Radish) | 1, chopped |
| Carrot (Gajjar) | 1, chopped |
| Tamarind Water | 1-1/2 cups |
| Sambar Powder | 2 teaspoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | A small bunch, chopped |
For Seasoning of Sambar
| Ingredient | Quantity |
|---|---|
| Gingelly Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 190 minutes (3 hours for soaking dal)
Cooking Time: 40 minutes
Servings: 4
Instructions
Step 1: Prepare the Onion Vada
- Soak the Dal: Begin by soaking the white urad dal in water for about 3 hours. Once soaked, drain any excess water using a strainer.
- Grind the Dal: Using a food processor or mixer grinder, grind the soaked urad dal along with ginger and green chillies into a smooth batter. Add very little water to help grind the dal to a thick consistency.
- Mix the Ingredients: Transfer the ground dal batter to a bowl. Add the finely chopped onions and coriander leaves into the batter. Stir everything together until well combined.
- Cook the Vadas: Preheat a kuzhi paniyaram pan (also called an appe pan) over medium heat. Add a small amount of oil into each cavity of the pan. Once the pan is hot, spoon the mini onion vada mixture into each cavity.
- Steam and Cook: Cover the pan and allow the vadas to steam for a few minutes until the tops look cooked and firm. After a few minutes, remove the lid, add a little more oil, and flip the vadas to cook them crispy on both sides.
- Continue Cooking: Repeat the process with the remaining batter, making sure each vada is golden and crisp before removing from the pan. Set aside on a platter.
Step 2: Prepare the Vengaya Sambar
- Cook the Toor Dal: In a pressure cooker, add the toor dal along with 2 cups of water. Pressure cook for 3–4 whistles, then turn off the heat and let the pressure release naturally. Once cooled, open the cooker and mash the dal until smooth.
- Cook the Vegetables: In the same pressure cooker, add tamarind water, pearl onions, chopped radish, chopped carrot, sambar powder, and salt. Pressure cook for 2 whistles and turn off the heat.
- Combine Dal and Vegetables: Once the pressure is released, add the cooked toor dal into the vegetable mixture. Bring to a brisk boil, adjusting the consistency of the sambar by adding a little water if necessary.
- Prepare the Seasoning: In a small pan, heat gingelly oil over medium heat. Add mustard seeds and dry red chillies. Once the mustard seeds crackle, add curry leaves, asafoetida, and stir well. Pour this tempering into the simmering sambar.
- Final Touches: Stir in the chopped coriander leaves, adjust the salt and spices, and let the sambar simmer for a couple more minutes before turning off the heat.
Step 3: Serve
To serve the Mini Onion Vada with Vengaya Sambar, place the hot, crispy vadas in a bowl or on a platter. Pour the steaming, flavorful sambar over the vadas, and sprinkle a few chopped onions on top for an extra burst of flavor. Serve immediately and enjoy this wholesome South Indian breakfast treat.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sodium | 400 mg |
| Vitamin A | 2200 IU |
| Vitamin C | 25 mg |
| Calcium | 85 mg |
| Iron | 3.5 mg |
This recipe brings together the comforting crunch of mini onion vadas and the tangy goodness of vengaya sambar, making it a delightful and healthy breakfast option. It’s a great way to enjoy the traditional flavors of Tamil Nadu with a modern twist by opting for the kuzhi paniyaram pan over deep frying.
