Jai Shree Radhey.. Jai Shree Krishna!
There’s something so comforting about hot, crispy vadas dunked in flavourful sambar.. But when you’re fasting, especially during Navratri, Ekadashi vrat, your option can feel limited. That’s exactly why I decided to get a little creative and make this unique, satisfying and completely vrat-friendly version – Farali Sambar Vada!
It’s got everything we love..
- Crispy fried vadas made with Samak rice
- A delicious, tangy – sweet sambar with pumpkin, sweet potato and coconut
- No onion, no garlic – completely satvik and perfect for fasting days.
And let me tell you-the result is not just “good for fasting,” it’s so good, you’ll want to make it all year round.
So, if you’re looking for something special for your Navratri meal (beyond sabudana khichadi or fruit salad), this Farali Sambar vada is must try!!
Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes,
Delicious Sweet Potato kheer – Vrat Recipe , Sugar free Lauki ki Kheer | Vrat Recipe,
Sabudana vada and Coconut chutney for Vrat, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes!
further, do check my other recipes collection All recipes
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Ingredients
For Farali Sambar:
- Pumpkin – 1 cup (chopped)
- Potato – ½ cup (chopped)
- Sweet potato – ½ cup (chopped)
- Tomatoes – 2 (ripe)
- Green chili – 1
- Ginger – ½ inch piece
- Water – 1 cup (for boiling vegetables)
- Ghee – 2 tsp
- Cloves – 2
- Cinnamon stick – small piece
- Cumin seeds – ¼ tsp
- Dried red chili – 1
- Curry leaves – 5–6
- Green chili – 1 (slit)
- Coriander powder – ¼ tsp
- Cumin powder – ¼ tsp
- Black pepper powder – ⅛ tsp
- Coconut paste – 3 tbsp (fresh or desiccated)
- Sendha namak (rock salt) – to taste
- Fresh coriander – 1 tbsp (chopped)
For Vada:
- Samak rice (vrat ke chawal) – 1 cup
- Water – 2 cups
- Ghee – 1 tsp
- Cumin seeds – ⅛ tsp
- Sendha namak – to taste
- Red chili flakes – ¼ tsp
- Green chili – 1 (finely chopped)
- Black pepper powder – ⅛ tsp
- Fresh coriander leaves – 1 tbsp (chopped)
- Oil – for frying
Method
Step 1: Make the Farali Sambar Base
- Firstly, in a pressure cooker, combine chopped pumpkin, potato, and sweet potato (around 2 cups total).
- Then add 2 chopped ripe tomatoes, 1 green chili, and ½ inch ginger (grated or chopped).
- Now pour in 1 cup of water and pressure cook for 2 whistles.
- Once cooled slightly, remove a few chunks of veggies (for texture) and set them aside.
- Blend the remaining mixture into a smooth paste using a blender or mixie.
Step 2: Temper & Flavor the Sambar
- Heat 2 tsp ghee in a kadhai on medium heat.
- Add 2 cloves, a small cinnamon stick, ¼ tsp cumin seeds, 1 dried red chili, 1 slit green chili, and curry leaves. Sauté until aromatic.
- Pour in the blended veggie paste. Add a little water if it’s too thick.
- Add the reserved boiled pumpkin and sweet potato pieces.
- Mix in ¼ tsp coriander powder, ¼ tsp cumin powder, ⅛ tsp black pepper powder, 3 tbsp coconut paste, Sendha namak to taste.
- Let it boil for 2–3 minutes until flavors come together and the sambar thickens slightly.
- Finish with chopped coriander leaves, and turn off the heat.
Step 3: Make the Vada Dough
- Wash and dry 1 cup Samak rice. Grind it coarsely into a semolina-like flour using a blender.
- In a pan, bring 2 cups of water to a boil.
- Add 1 tsp ghee, ⅛ tsp cumin seeds, and salt (sendha namak).
- Stir in the Samak flour, ¼ tsp chili flakes, and cook, stirring constantly, until the mixture thickens like upma (about 5 minutes).
- Cover and let it rest for 10 minutes.
- Once warm (not hot), add ⅛ tsp black pepper, finely chopped green chili, 1 tbsp chopped coriander
Step 4: Shape and Fry the Vadas
- Once the dough is cool enough to handle, shape small balls or give them the classic medu vada shape (with a hole in the center).
- Heat oil in a kadhai for deep frying.
- Carefully slide in the vadas and fry on medium heat until golden and crisp on all sides.
- Remove and place on paper towels to drain excess oil.
Step 5: Assemble & Serve
- Pour hot Farali Sambar into serving bowls.
- Drop in 2–3 crispy vadas while still hot.
- Garnish with a few coriander leaves or coconut if desired.
- Let them soak for a few minutes and enjoy while warm. The vadas absorb the sambar beautifully, becoming soft yet flavorful.
So whether you’re fasting or just looking for something new to try this festive season, give this recipe a go. Your taste buds (and your heart) will thank you!
Tips for Best Results
- Make ahead: You can make the sambar in advance and refrigerate it for up to 2 days.
- Spice levels: Adjust green chili and pepper to your liking—especially if you’re serving kids.
- Vada shape: Smaller vadas crisp better and soak up more sambar!
- Oil temperature: Keep it medium-hot so the vadas cook evenly without burning.
