Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sambar vadi (puda chi vadi / patodi). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A yummy snack recipe of Coriander and rich spices from the Nagpur region of Maharashtra. This is a recipe which is prepared in winter as there is abundance. The authentic Nagpur style Sambar Vadi is widely popular street food.
Sambar Vadi (Puda Chi Vadi / Patodi) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sambar Vadi (Puda Chi Vadi / Patodi) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sambar vadi (puda chi vadi / patodi) using 22 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sambar Vadi (Puda Chi Vadi / Patodi):
- Make ready 1 bunch Coriander Leaves (washed and cleaned)
- Prepare 1 tbsp Oil
- Make ready 5-6 Spring Onions (finely chopped)
- Get 1/2 cup Grated Dry Coconut
- Make ready 5-6 tbsp Khus Khus
- Take 5-6 tbsp Sesame Seeds
- Prepare 5-6 tbsp Crushed Roasted Peanuts
- Take 1 tsp Red Chilli Powder
- Prepare 1/2 tsp Haldi Powder
- Make ready 1 tsp Dhania Jeera Powder
- Take 1 tsp Garam Masala
- Get 1/2 tsp Amchur Powder
- Take 1/2 tsp Sugar
- Make ready to taste Salt
- Get 3 tbsp Besan
- Take For Dough
- Prepare 1.5 cup Maida
- Get 2 tbsp Rava
- Get To taste Salt
- Make ready 2 tbsp Oil
- Take as needed Water for kneading
- Make ready as needed Oil for frying
The secret to perfect Pudachi Vadi is to fry it to perfection. Sambar vadai is urad dal vadai, soaked in mild and flavourful sambar. I recently only developed taste for sambar vada After their chutneys, I like their sambar vada. I have it often but the best sambar vada here in Singapore is from Nalan restaurant near Funan.
Instructions to make Sambar Vadi (Puda Chi Vadi / Patodi):
- In a big plate, take washed and chopped coriander leaves.
- Heat up the oil in a pan on a low flame. Once oil gets heated, add spring onions and saute for a minute. Then add grated dry coconut and again saute for few seconds.
- Then add khus khus, sesame seeds, crushed roasted peanuts and mix well.
- Then add red chilli powder, haldi, dhania jeera powder, garam masala, salt, amchur powder and sugar. Mix all well and cook for a minute.
- Then add besan. Give it a good mix and cook for few seconds. Switch off the flame.
- Add this prepared mixture to the coriander leaves and mix very well. Stuffing is ready.
- In a plate, take maida, rava, salt and oil. Mix well. Add water gradually to make smooth and soft dough. Keep aside the dough covered for atleast half an hour.
- Make a medium sized lemon ball from dough. Roll using rolling pin oval shaped roti. Keep the prepared stuffing in the center of the roti. Seal from sides properly using water. Make all sambar vadi and keep covered.
- When all done, deep fry on a medium to low flame till it turns golden brown in colour.
- Serve hot with tamarind dates chutney and curd (curd mixed with salt, sugar and chopped coriander leaves).
Sambar Vadai is one of the most popular evening snack in any restaurants. Sambar Vadai and Rasa Vadai is even served as an appetizer. Crispy but fluffy deep fried Medhu Vada are soaked in Sambar and garnished with ghee, chopped onions and coriander leaves. Sambhar Vada is originally a South Indian dish but it is famous all over the world. Sambhar Vada can be prepared on Sunday or for guests or whenever you have a small party.
So that’s going to wrap this up for this special food sambar vadi (puda chi vadi / patodi) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
