Sambar vada is a very popular south Indian breakfast. You can have it in the morning or in the evening. The crispy vadas are soaked in sambar to make it soft and juicy. It will absorb all the flavour of sambar.
In Bangalore, sambar vada is served with some boondhi (made from besan batter) on top of it and very rarely chopped onion and grated carrot also. In Chennai we get these just soaked in sambar.
It is very easy to make sambar vada. You can view my medhu vada recipe to make vadas. To make sambar vada we need sambar and vadas. If you see my previous sambar recipes, you can follow any recipe you like and can add any vegetables you like. I prefer sambar onions, drumstick for the sambar vada. I also prefer plain vadas.
- Vadas - as per your requirement
- Sambar of your choice
- First put the hot sambar in any bowl you like to serve.
- Put the hot vadas as many you can soak in the bowl.
- Close the lid for few minutes and keep it aside.
- After few minutes can turn it and keep it aside.
- Soak until your vadas are soft and juicy.
- Serve it hot and eat it hot. You can put a tsp of ghee (clarified butter) on top of the soaked vadas.
- In hotels, as per my knowledge, they do not soak it directly. They first soak it in water, squeeze the water from the vadas, then add the vadas to the sambar. I believe that all the flavour and taste of vadas can come out in the water.
- Vadas should be soaked in sambar when both are hot, then it will become soft sooner.
- You can make plain vadas or can make vegetable vadas as per your taste to soak in the sambar.
- When the vadas are soaked in sambar, the sambar can get reduced as the vadas will absorb the liquid. So always add enough quantity of sambar to the vadas.