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Before you jump to Sambar Vadi (Puda Chi Vadi / Patodi) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to sambar vadi (puda chi vadi / patodi) recipe. You can cook sambar vadi (puda chi vadi / patodi) using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Sambar Vadi (Puda Chi Vadi / Patodi):
- Get 1 bunch Coriander Leaves (washed and cleaned)
- Get 1 tbsp Oil
- You need 5-6 Spring Onions (finely chopped)
- Prepare 1/2 cup Grated Dry Coconut
- Get 5-6 tbsp Khus Khus
- Take 5-6 tbsp Sesame Seeds
- Prepare 5-6 tbsp Crushed Roasted Peanuts
- Use 1 tsp Red Chilli Powder
- You need 1/2 tsp Haldi Powder
- Prepare 1 tsp Dhania Jeera Powder
- Get 1 tsp Garam Masala
- You need 1/2 tsp Amchur Powder
- You need 1/2 tsp Sugar
- Use to taste Salt
- Prepare 3 tbsp Besan
- Take For Dough
- Take 1.5 cup Maida
- Prepare 2 tbsp Rava
- Get To taste Salt
- Prepare 2 tbsp Oil
- Take as needed Water for kneading
- Get as needed Oil for frying
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).
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