As I posted last in the breakfast menu11, here I am with the vada curry recipe . This is perfect for dosa for me, loved it a lot with soft spongy dosa. Some suggest this for appam, poori or chapati too. I tried with chapati, it was good. Yet to try with poori and appam. I can eat vada curry as such even though its a side dish. It gives so much volume, so its perfect when you have get-togethers or have guest at home. You follow the same recipe and make with left over masala vadais too. Again thanks to Vilasini & Viji for the recipes.
Steamed vada curry recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 3 hrs soaking time | Cook time: 30 mins | Serves: 6
Prep Time: 3 hrs soaking time | Cook time: 30 mins | Serves: 6
Ingredients
Channa dal – 1/2 cup
Red chilli – 4
Fennel / Soambu/ Saunf – 1 tsp
Onion – 2
Tomato – 3
Ginger garlic paste – 1 tsp
Red chilli powder – 1 & 1/2 tsp
Coriander seeds powder – 1 tsp
Turmeric – 1/8 tsp
Salt – as needed
Mint leaves – 10
Coriander leaves, chopped – 2 tblsp
Curry leaves – 1 sprig
Red chilli – 4
Fennel / Soambu/ Saunf – 1 tsp
Onion – 2
Tomato – 3
Ginger garlic paste – 1 tsp
Red chilli powder – 1 & 1/2 tsp
Coriander seeds powder – 1 tsp
Turmeric – 1/8 tsp
Salt – as needed
Mint leaves – 10
Coriander leaves, chopped – 2 tblsp
Curry leaves – 1 sprig
To temper
Oil – 2 tblsp
Cinnamin – 1 inch piece
Cardamom – 1
Cloves – 1
Bay leaf – 1
Jeera/ cumin seeds (optional) – 1 tsp
Cinnamin – 1 inch piece
Cardamom – 1
Cloves – 1
Bay leaf – 1
Jeera/ cumin seeds (optional) – 1 tsp
Method
- Soak channa dal for 3 hrs. First grind chilli, fennel and salt.
- Then add the drained channa and grind coarsely. Do in batches to ensure even grinding. Do not grind smoothly.
- Grease idli plates and fill the moulds with the ground mixture, make a dent at the middle to ensure easy cooking. Steam cook for 8 minutes.
- Once cooled, break it roughly. I forgot to add curry leaves before steaming, so added after breaking. Heat a pan with oil and temper with the items given under ‘To temper’ table in order.
- Add finely chopped onion and fry till transparent. Add ginger garlic paste and fry for a minute in medium flame. Add finely chopped tomatoes and all the powders – red chilli powder, dhaniya powder (coriander powder) and turmeric powder. Add required salt for the gravy.
- Fry for a minute or until the masala blends and becomes mushy. Add 3 cups water.
- Bring to boil and add the crumbled dal and simmer for 10 minutes.
- Once the oil floats on top and the gravy becomes thicker, garnish with chopped coriander and mint leaves.
Notes
- Add enough water as it requires lots of water.
- Min leaves adds very nice flavor to the gravy.
- If using masala vada, use 8 vadais.
- You can add 2 slit green chillies if you want extra hot gravy.
Serve hot with hot set dosa – the dosa you see below is nothing but soft thick dosas, made from idli dosa batter. 
love this so much, i should try this out and same pinch raji i have the same sambar wali and i posted vada curry in that same wali
colorful and tempting vada curry…cute bowls…
Nice recipe.i used to grind the tomatoes and add.it gives good colour and thickness.
Wow Raji, Wonderfully cooked. New to something like this
Super tempting. Love to have with chapthi too
nice clicks… its tempting
Lovely recipe and photo's are really tempting
Dosa vada curry. Divine combo:-) like the steamed version
healthy version and love to finish the platter there
Great to see my favorite recipe without deep frying….. Gonna try this….
Thanks a lot for sharing this super simple recipe. I tried them and it came out perfectly! 🙂
Tried this recipe and it came out well. Thank u for this simple recipe…
I tried it and it came out exactely as in the picture shown. Thank u very much for this simple recipe…
Tried this recipe today and it was delicious. loved it! Thanks for the recipe.
Let I tried its yummy
My kids likes much n much
Tried your cashew katli came out very well. Thank you so much. Today going to try your vada curry. Wish me good luck.
Can v try dis with Pakoda instead of Vada ??? Will t taste d same ???
You can try sure, will be sure different. But it will be nice I guess.
Hi Raji, I've added 1/2 cup thick cocunut milk before switching off the flame. It gives good taste & texture to the gravy.
Wow it's very colourful and delicious dish.mouthwatering also.very neat and clear pictorial explanation.please give the onion and Tomotto in grams or cup measure.
Wow…. tried yesterday…turned out reallllyyyy well… thank u pa….
Thanks for your feedback 🙂
Is there anything we need to take care to make set dosa using normal dosa batter apart from making it as thick ones?
If you are making only dosa with the batter, you can slightly reduce urad dal than we use for idli usually.