Sambar Vadi Recipe, How to make Coriander Spring roll

Cilantro or coriander is a popular Asian and Mediterranean herb, which is widely used in savory dishes in almost all part of world. The plant is known to have disease preventing and health promoting properties; so why not to make a dish using it.

The authentic Nagpur style Sambar Vadi is widely popular street food. This is a spring roll with the stuffing of coriander. In Nagpur, coriander or cilantro is known as sambar, and so the name originated. It is a perfect evening snack. This is a recipe by my mother in law; a mouthwatering snack loved by all.

You can make the coriander stuffing ahead of time, if are planning to make it and store it in an airtight container in refrigerator. Try this famous street food at home and relish hot crisp spring roll with some sweet tamarind chutney.

If you are making it as a Jain recipe, then skip adding ginger and follow rest of the recipe. 

Step by step Sambar Vadi/ Coriander spring roll recipe: 

1. Take a bowl, add 2 cups maida, salt as required, 1 tbsp. oil, ½ tsp anise seeds, a pinch of baking soda and mix well. Now using little water at a time, knead soft dough. Cover and keep it aside.
2. Take oil in a pan. Once oil is hot, put mustard seeds and cumin seeds. Once it starts spluttering, add green chili, ginger and asafoetida.
   
3. Add grated coconut and fry for just a minute.
   
4. Now add poppy seeds.
   
5. Add 1 tsp coriander powder and 1 tsp (or as required) red chili powder.
   
6. Add chopped coriander leaves. Stir for 2 minute.
   
7. Add salt as required and 1/3 cup coarsely ground cashew nut. Mix it well. Cook till the mixture looks dry.
   
8. Finally add dry mango powder and garam masala. Mix well and keep it aside.
9. Take the dough and make 12-15 pieces. Roll each piece in oval shape. Spread spoon full of mixture on it and make a roll of it as shown in pic below. Use water to stick the edges of the vadi.
   
10. Repeat the same procedure for remaining balls. Keep them covered with a kitchen towel to avoid drying. Deep fry the spring rolls 2-3 at a time on low to medium heat.
    
11. Fry till light brown on medium flame.
    
12. Serve hot with sweet tamarind and dates chutney.
    

Sambar Vadi/Coriander spring roll recipe below:

Sambar Vadi/ Coriander spring roll Prep time Cook time Total  5 min  40 min  45 min Crisp savory spring roll stuffed with coriander, grated coconut and nuts. AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: 12-15 spring rolls INGREDIENTS (measuring cup used, 1 cup=237 ml) Ingredients: For stuffing- 3 cup chopped coriander leaves/dhaniya patti 1/3 cup coarsely ground cashew nut ½ cup grated dry coconut/desiccated coconut  1 tsp finely chopped green chili 1 tbsp. poppy seeds ½ tsp sugar 1 tsp lemon juice/dry mango (amchur) powder ½ tsp cumin seeds/jeera ½ tsp mustard seeds/rai 1 tsp red chili powder/lal mirch powder 1 tsp coriander powder/dhaniya powder ½ tsp garam masala 1 tbsp. oil Salt to taste 1 tsp ginger paste 1 pinch of asafoetida Oil to fry For dough- 2 cup all-purpose flour/ maida/wheat flour Pinch of baking soda 1 tbsp. oil ¼ tsp salt ½ tsp anise seeds/ajwain  DIRECTION Take a bowl, add maida, a pinch of baking soda, salt, oil, anise seeds and mix well. Now using little water at a time, knead soft dough. Cover and keep it aside. Take oil in a pan. Once oil is hot, put mustard seeds and cumin seeds. Once it starts spluttering, add green chili, ginger and asafoetida. Add grated coconut and fry for just a minute. Now add poppy seeds followed by coriander powder, chili powder and chopped coriander leaves. Stir for 2 minute. Add salt and ground cashew nut. Mix it well. Cook till the mixture looks dry. Finally add dry mango powder and garam masala. Mix well and keep it aside. Take the dough and make 12-15 pieces. Roll each piece in oval shape. Spread spoon full of mixture on it and make a roll of it as shown in pic below. Use water to stick the edges of the vadi. Repeat the same procedure for remaining balls. Keep them covered with a kitchen towel to avoid drying. Deep fry all the vadi, till light brown on medium flame.  NOTES The stuffing mixture should not contain water/moisture, or it cannot be stored. This coriander stuffing can be made ahead of time and can be store in refrigerator in a container. So whenever you want to eat it, knead the dough and make the spring rolls. To get a crisp spring roll, always fry them on low to medium heat, or else the cover will be raw from inside.   SERVING SUGGESTION Hot Sambar vadi is served with tamarind chutney. Once cool, it can be stored in air tight container and can be relished till 3-4 days.