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
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
Fenugreek Seeds 1/4 tsp
Pepper corns 1/2 tsp
Coconut 1/3 cup
Water 1 cup
Batata Vada recipe is here.
Heat a few drops of oil in a pan and roast all items except coconut and water, mentioned under paste.
Once the ingredients turn golden brown and aromatic, remove them on a plate.
In the same hot pan, stir coconut for a couple of minutes.
Once the ingredients cool down grind them into a fine paste using water as required.
Wash and soak dal for 10 minutes.
Pressure cook dal with salt and 2 cups of water.
Wash and peel carrots and drumsticks, string the beans.
Chop them into 2" pieces.
Boil them in a pan with 1 cup water, some salt and 1/2 tsp turmeric powder.
The vegetables should be cooked till done but care should be taken that they don't turn mushy.
Wash and soak dal for 30 minutes
Pressure cook dal with 2 cups water and salt for 2-3 pressure.
Let the cooker release pressure on its own.
Check if the dal is soft, else give one more pressure.
Heat oil in a deep karahi or pan.
Add asaefotida followed by mustard seeds.
Once seeds crackle add whole red chili, curry leaves and Fenugreek seeds.
After a few seconds add onions.
Saute on medium heat till onions turn pink.
Add red chili powder and give it a mix.
Now add the prepared paste.
Saute for a minute.
Tip in cooked dal and vegetables with water if any left.
Also add 2 tbsp tamarind paste.
Bring it to a boil and let it simmer for five minutes so that all the flavors blend well.
Taste and adjust salt and tamarind.
Keep 2 crispy fried Batata Vada in a deep plate.
Pour piping hot Sambaar over them.
Garnish with chopped coriander.