Dahi vada/ Perugu garelu/Aavada

 
Ingredients :
  1. Urad dal – 1 cup ( soak for overnight)
  2. Yogurt  / curd – 4 cups
  3.  Oil for deep fry
  4.  Water ( less than 1  cup)
  5. carrot shredded – 2 tbsp
  6.  Salt to taste
For thadka:
  1. Mustard – 1/2 tsp
  2. Turmeric powder – 1/4 tsp
  3. Urad dal ( whole) – 1/2 tsp
  4. Cumin – 1/2 tsp
  5. curry leaves – 6 to 8
  6.  Red chillies – 3 ( halved)
  7.   Oil – 2 tbsp (for tempering)
 Prepartion:

  • Beat the yogurt without any lumps and if needed add water to dilute a bit.
  • In a saute pan heat about 2 tbsp of oil and add mustard, cumin , urad dal , red chillies , curry leaves one after another slightly saute and add turmeric . Mix and add to the yogurt. Add salt to the yogurt as per taste.
  • Grind the urad  dal by adding water little at a time to form a thick batter . The consistency should be thick and fluffy . for 1 cup of dal it would take around 1/2 to 3/4 cup of water . To this add salt to taste and mix well.
  • In a deep dish or pan heat oil for frying .
  • Take a small bowl of water  and a ziploc bag . Keeping bag in your left hand wet your right hand and then the bag slighty  and take the vada batter and form a small ball . Press the ball on the ziploc bag and make a small hole in the center. Then carefully turn the left hand on to your right hand to have the batter and drop it slowly in the hot oil .
  • Depending on the size of the pan and the amout of oil you are taking you can fry 3 to 4 vada’s at a time.
  • Fry the vada until they are golden brown on either side .
  • Take them out on to a paper towel to remove excess oil . Then drop them in the yogurt .
  • Let them rest there for an hour .
  • Garnish  it with shredded carrot before serving .

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