Dahi vada or yogurt vada is an Indian festival recipe. In South India it is called with different names like, Aavada, Perugu garelu, Perugu vada, Taire vada etc. First you make vada or garelu and soak them in yogurt. It is great for festivals and also for breakfast and lunch box.
Ingredients
1 cup of urad dal/minapa pappu
2&1/2 to 3 cups yogurt
1/4 cup extra yogurt & 2 cups of water to soak vadas.
3 or more green chilies
2 inch piece of ginger
handful of cilantro
salt for taste
For Tempering
1 tbsp oil or ghee
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4 or more red chilies
a big pinch of hing/asafoetida
few curry leaves
1 cup of urad dal/minapa pappu
2&1/2 to 3 cups yogurt
1/4 cup extra yogurt & 2 cups of water to soak vadas.
3 or more green chilies
2 inch piece of ginger
handful of cilantro
salt for taste
For Tempering
1 tbsp oil or ghee
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
4 or more red chilies
a big pinch of hing/asafoetida
few curry leaves
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Preparation
Preparing Batter
Wash and soak urad dal for 4 hours. Then grind it into a smooth batter. Don,t make the batter too loose or too tight.
Preparing diluted yogurt
Add 2 cups of water to 1/2 cup of yogurt and beat it well. Add some salt and keep it aside.
Preparing thick Yogurt
Take about 3 cups of yogurt and add chopped ginger, green chili and cilantro. Add some salt, beat it well and keep it aside.
Tempering the thick yogurt
In a small sauce pan heat 1 tbsp of oil or ghee. When the oil is hot add urad dal, mustard seeds, and cumin seeds. When the mustard seeds are spluttering, add 4-5 red chilies by cutting them into small pieces. Keep stirring. Add a big pinch of hing and curry leaves. Add this sizzling tempering to the thick yogurt. Leep this aside.
Preparing Batter
Wash and soak urad dal for 4 hours. Then grind it into a smooth batter. Don,t make the batter too loose or too tight.
Preparing diluted yogurt
Add 2 cups of water to 1/2 cup of yogurt and beat it well. Add some salt and keep it aside.
Preparing thick Yogurt
Take about 3 cups of yogurt and add chopped ginger, green chili and cilantro. Add some salt, beat it well and keep it aside.
Tempering the thick yogurt
In a small sauce pan heat 1 tbsp of oil or ghee. When the oil is hot add urad dal, mustard seeds, and cumin seeds. When the mustard seeds are spluttering, add 4-5 red chilies by cutting them into small pieces. Keep stirring. Add a big pinch of hing and curry leaves. Add this sizzling tempering to the thick yogurt. Leep this aside.
Procedure
In a thick bottom skillet, take enough oil for deep frying and heat it on medium flame. Add small amount batter in the oil if it comes up to the surface of oil quickly with bubbles the oil is ready for frying the vadas.
Wet your palm and take a large lemon size batter into your palm, roll it into a round ball, put it on a wet plastic sheet or a banana leaf. Press it slightly into a round patty and make a hole in the center with wet finger. Drop the patty into the hot oil carefully. Continue the same until the oil is full. Fry them on medium flame. When the sides are getting light brown color, flip them into the other side. Fry them until they are golden color. Then transfer them into the diluted yogurt. Let them soak for 2 minutes and flip them to the other side. When they get soaked on both sides and become soft, transfer them into another bowl.
Continue making all the vadas and soak them in diluted yogurt and put them in a bowl. Pour the tempered thick yogurt over the vadas. Serve them at room temperature or chilled. You may refrigerate them for up to 4 days. Enjoy Dahi vada/ Aavada and don't forget to give me your feedback.
Please write your comments and suggestions below.
In a thick bottom skillet, take enough oil for deep frying and heat it on medium flame. Add small amount batter in the oil if it comes up to the surface of oil quickly with bubbles the oil is ready for frying the vadas.
Wet your palm and take a large lemon size batter into your palm, roll it into a round ball, put it on a wet plastic sheet or a banana leaf. Press it slightly into a round patty and make a hole in the center with wet finger. Drop the patty into the hot oil carefully. Continue the same until the oil is full. Fry them on medium flame. When the sides are getting light brown color, flip them into the other side. Fry them until they are golden color. Then transfer them into the diluted yogurt. Let them soak for 2 minutes and flip them to the other side. When they get soaked on both sides and become soft, transfer them into another bowl.
Continue making all the vadas and soak them in diluted yogurt and put them in a bowl. Pour the tempered thick yogurt over the vadas. Serve them at room temperature or chilled. You may refrigerate them for up to 4 days. Enjoy Dahi vada/ Aavada and don't forget to give me your feedback.
Please write your comments and suggestions below.
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