Mini Onion Vada With Vengaya Sambar Recipe - Pan Fried Fritters in Tangy Lentil Curry

Step 1: To begin making the Onion Vada Sambar Recipe;  we will first soak the dal for about 3 hours

Step 2: Using a strainer, strain all the excess water from the urad dal

Step 3: We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying

Step 4: Next we will grind the dal, along with ginger and green chillies using a food processor or a mixer grinder into a very smooth batter

Step 5: Make sure add very little water while grinding the dal to make a smooth batter

Step 6: Transfer the batter to a bowl

Step 7: Add in the chopped onions, coriander leaves into the batter

Step 8: Stir well to combine the ingredients well into the vada batter

Step 9: Next we will preheat the Kuzhi Paniyaram Pan and add in a little oil into each cavity; once the pan is well heated spoon the mini onion vada mixture into each of the cavities

Step 10: Cover the pan and allow it to steam until you notice that the top looks cooked

Step 11: After a couple minutes of steaming of notice the top part of the mini onion vada looks cooked

Step 12: At this point you could add a little more oil and then flip the vada so it can get cooked and crisp from both sides

Step 13: This time, allow it to cook without the cover

Step 14: Transfer the Mini Onion Vadas to a platter and continue the same process with the remaining batter

Step 15: To make the Vengaya Sambar recipe, pressure cook the toor dal along with 2 cups of water for 3 to 4 whistles and turn off the heat

Step 16: Once the pressure releases naturally, open the cooking and mash the toor dal until soft

Step 17: Keep aside

Step 18: Into a pressure cooker; add the tamarind water, onions, radish, carrot, sambar powder and salt

Step 19: Pressure cook for 2 whistles and turn off the heat

Step 20: Add the cooker toor dal into the sambar water and bring to a brisk boil

Step 21: Adjust the consistency by adding a little water if required

Step 22: In a small tadka pan, heat oil over medium heat

Step 23: Add mustard seeds and red chillies and allow it to crackle

Step 24: Stir in the asafoetida and curry leaves

Step 25: Pour this over the simmering vengaya sambar

Step 26: Check the salt and spices of the vengaya sambar and adjust to suit your taste

Step 27: Once done, turn off the heat , stir in the chopped coriander leaves and serve

Step 28: To serve the Onion Vada Sambar, place the vadas in a bowl or a platter, pour in some Vengaya Sambar and sprinkle some chopped onions and serve hot