Small (pearl) Onion Sambar Vadai - South Indian Special Sambar Vadai

 Small (pearl) Onion Sambar Vadai:

Sambar Vadai is one of the most  popular vegetarian dishes from the South India. 

For Making urad dhal vadai:

Urad dal – 150 grams

Chopped Ginger – 1 tbspn

Chopped green chilli – 2 nos

Chopped onion – 2 medium size

Salt – to taste

Curry leaves - 10 nos

Bicarbonate of soda – 1 pinch

oil – for frying

Cooking dhal ( for sambar)

Toor dhal – 75 grams

Small onion – 100 grams

Turmeric powder – ½ tspn

Cumin seed – ½ tspn

Tomato – 1 no (big)

Garlic – 2 pod

Water – 175 ml

For tempering

Oil – 1 tbspn

Mustard seed – 1 tspn

Small onion – 25 grams

curry leaves – few sprigs

Ghee – 1 tspn

Sambar powder – 1 tbpsn

Tamarind -  little

For garnishing

Chopped onion – 2 tbspn

Chopped Coriander leaves – 2 tbspn

1. To prepare the Urad dhal batter:

Soak urad dal in the icy cold water (to get more batter)  for 1 hour. 

 Drain the water completely .

Add Bicarbonate of soda,and salt  and grind to a smooth paste.

Add chopped onion, ginger,green chilli, and curry leaves.  Mix well with fork and keep it aside.

2. To prepare the  Small Onion Sambar.

Wash and add all the ingredients onto the dhal . Cook  them in a pressure cooker . 

Mash well and keep it aside.

.

Add sambar powder into ½ cup of water mix well without lumps. Soak tamarind into hot water and extract the pulp.

Add them all  into the cooked and mashed dhal .  

 Stir well  and cook over medium heat for  5 to 7 minutes

Use the ingredients for tempering in hot oil. Pour this tempered oil into the cooked dhal mixture - sambar.

Transfer the sambar into a wide bowl.

3. To prepare  for the Urad vadai:

 Heat the oil for deep frying in a wok.  

Take little bit of the batter to make it to a  round shape  and flatten it slightly. Make a  hole in the middle of the flattened batter,  with your finger.   Deep fry them well.  Do not burn them.   Remove from the oil and drain the excess oil well from the vadais.  

4. Sambar vadai

 Place all the hot vadais into hot samabar and soak the vadais in the sambar for 10 minutes.

Garnish them with chopped onion and chopped coriander leaves. Serve Immediately. 

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