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  • Preeti Shridhar

Batata Vada Sambaar

Batata Vada Sambhar is one of the popular Maharashtrian street food. In this recipe the tasty,spicy and crispy Batata wada is dipped into the Sambhar and is then eaten. It is one of the favourite snacks and breakfast dish also served in many restaurants.

This is my husband and son's favourite. It rekindles my hubby's college memories.

Generally Sambaar and Vada both are very spicy but since we at home cannot tolerate much heat my recipe is mildly spicy. You can notch up the heat as per your taste.

Batata Vada recipe is already on my blog. You can get it here.



Tur Dal 1 cup

Beans 1/4cup

Carrot 1/4 cup

Drumsticks 1 large

Oil 1 tbsp

Asaefotida a pinch

Mustard Seeds 1 tsp

Fenugreek Seeds 1/8 tsp

Curry leaves 10

Red Chili pd 1/4 tsp

Turmeric Pd 1/2 tsp

Whole Red Chili 2

Onion 1/2 cup

Tamarind Paste 2-3 tbsp


Oil a few drops

Coriander Seeds 2 tbsp

Urad Dal 1 /2tbsp

Chana Dal 1 tbsp

Whole Red Chili 4

Cinnamon 1"

Fenugreek Seeds 1/4 tsp

Pepper corns 1/2 tsp

Coconut 1/3 cup

Water 1 cup


Batata Vada recipe is here.


  1. Heat a few drops of oil in a pan and roast all items except coconut and water, mentioned under paste.

  2. Once the ingredients turn golden brown and aromatic, remove them on a plate.

  3. In the same hot pan, stir coconut for a couple of minutes.

  4. Once the ingredients cool down grind them into a fine paste using water as required.

  5. Wash and soak dal for 10 minutes.

  6. Pressure cook dal with salt and 2 cups of water.

  7. Wash and peel carrots and drumsticks, string the beans.

  8. Chop them into 2" pieces.

  9. Boil them in a pan with 1 cup water, some salt and 1/2 tsp turmeric powder.

  10. The vegetables should be cooked till done but care should be taken that they don't turn mushy.

  11. Wash and soak dal for 30 minutes

  12. Pressure cook dal with 2 cups water and salt for 2-3 pressure.

  13. Let the cooker release pressure on its own.

  14. Check if the dal is soft, else give one more pressure.

  15. Heat oil in a deep karahi or pan.

  16. Add asaefotida followed by mustard seeds.

  17. Once seeds crackle add whole red chili, curry leaves and Fenugreek seeds.

  18. After a few seconds add onions.

  19. Saute on medium heat till onions turn pink.

  20. Add red chili powder and give it a mix.

  21. Now add the prepared paste.

  22. Saute for a minute.

  23. Tip in cooked dal and vegetables with water if any left.

  24. Also add 2 tbsp tamarind paste.

  25. Bring it to a boil and let it simmer for five minutes so that all the flavors blend well.

  26. Taste and adjust salt and tamarind.

To serve

  1. Keep 2 crispy fried Batata Vada in a deep plate.

  2. Pour piping hot Sambaar over them.

  3. Garnish with chopped coriander.

  4. Serve immediately.


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