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. 
Aarthi
July 31, 2014 at 8:58 amlove 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
Kurinji
July 31, 2014 at 10:20 amcolorful and tempting vada curry…cute bowls…
harini
July 31, 2014 at 10:24 amNice recipe.i used to grind the tomatoes and add.it gives good colour and thickness.
Swasthi B
July 31, 2014 at 11:32 amWow Raji, Wonderfully cooked. New to something like this
jeyashri suresh
July 31, 2014 at 11:44 amSuper tempting. Love to have with chapthi too
sathya
July 31, 2014 at 12:30 pmnice clicks… its tempting
marudhus kitchen
July 31, 2014 at 2:22 pmLovely recipe and photo's are really tempting
Anonymous
July 31, 2014 at 7:04 pmDosa vada curry. Divine combo:-) like the steamed version
Ramya Venkateswaran
August 1, 2014 at 4:38 amhealthy version and love to finish the platter there
Sathya Moorthy
August 2, 2014 at 7:11 amGreat to see my favorite recipe without deep frying….. Gonna try this….
Marouane Ramzi
August 17, 2014 at 7:41 amThanks a lot for sharing this super simple recipe. I tried them and it came out perfectly! 🙂
Seema Narayanan
May 1, 2015 at 12:31 amTried this recipe and it came out well. Thank u for this simple recipe…
Seema Narayanan
May 1, 2015 at 12:31 amI tried it and it came out exactely as in the picture shown. Thank u very much for this simple recipe…
archu
September 13, 2015 at 11:35 pmTried this recipe today and it was delicious. loved it! Thanks for the recipe.
ARIANA BOUTIQUE
October 22, 2015 at 6:25 amLet I tried its yummy
My kids likes much n much
invisible
November 14, 2015 at 10:04 amTried your cashew katli came out very well. Thank you so much. Today going to try your vada curry. Wish me good luck.
Sathish K
November 21, 2015 at 6:03 amCan v try dis with Pakoda instead of Vada ??? Will t taste d same ???
Raks anand
November 21, 2015 at 6:05 amYou can try sure, will be sure different. But it will be nice I guess.
Aby Senthil
December 11, 2015 at 11:15 amHi Raji, I've added 1/2 cup thick cocunut milk before switching off the flame. It gives good taste & texture to the gravy.
kamalaveni
February 4, 2016 at 1:15 pmWow 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.
Deepa
February 17, 2017 at 2:36 amWow…. tried yesterday…turned out reallllyyyy well… thank u pa….
Raks anand
February 17, 2017 at 2:38 amThanks for your feedback 🙂
sabna
July 2, 2018 at 7:39 amIs there anything we need to take care to make set dosa using normal dosa batter apart from making it as thick ones?
Raks Kitchen
July 3, 2018 at 6:51 amIf you are making only dosa with the batter, you can slightly reduce urad dal than we use for idli usually.