Sambhar Vada: Yellow Lentil Soup with Spiced Doughnuts

A traditional South Indian breakfast featuring soft spiced lentil soup served with crispy deep-fried black gram lentil doughnuts.

Vegetarian Indian Breakfast Lentils Street Food

Estimated Nutrition

Calories

414.4

kcal / serving

2486.4 kcal total

Carbs

27.6g

per serving

165.8 g total

Fat

26.4g

per serving

158.2 g total

Protein

17.1g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Bicarbonate Of Soda

CondimentsSauces

tbsp

Tamarind Water

juice

GrainsCereals

tbsp

Rice

soaked for 1 hour

LegumesPulses

200

Yellow Lentils

toor dal

200

Black Gram Lentils

urid or urad, soaked for 1 hour

NutsSeeds

tsp

Chilli Powder

0.5

tsp

Turmeric

pinch

Salt

to taste

tsp

Black Mustard Seeds

tsp

Cumin Seeds

piece

Curry Leaves

fresh

tbsp

Sambhar Powder

sprig

Coriander

fresh, for garnish

OilsFats

tbsp

Sunflower Oil

450

Sunflower Oil

for deep-frying

Vegetables

piece

Onion

chopped

piece

Green Chilli

chopped

piece

Tomatoes

chopped

piece

Onion

finely chopped

piece

Green Chilli

finely chopped

Method

Boil yellow lentils with onion, green chilli, tomatoes, chilli powder, turmeric, and 200ml water for 30 minutes.

Blend drained black lentils and rice with 15ml water to make a thick batter.

Mix chopped onion, chilli, bicarbonate of soda, and salt into the batter.

Fry mustard and cumin seeds in oil until they spit, then add curry leaves and sambhar powder.

Stir the lentil mixture and tamarind juice into the tempered spices and simmer for five minutes.

Heat deep-frying oil to 180°C.

Shape batter into doughnuts on moist cling film, make center holes, and fry until golden.

Drain doughnuts on paper, garnish sambhar with coriander, and serve together.