Perugu vada (ఆవడలు, தயிர் வாடா, ಮೊಸರು ವಡೆ, दही वडा) Dahi vada (also known as thayir vada in Tamil and perugu gari in Telugu and mosaru vade in Kannada) and Dahi bhalla in Northern India, prepared by soaking vadas in thick yogurt (dahi).
Regional Dish: Andhra Pradesh, Gujarat, Punjabi, South India; North India.
Cuisine Style: Andhra Pradesh | Prep Time: 30mins | cooking Time: 15mins | Take any time | Type snack | Shelf Life : 1 day| Quantity : 10 Servings.
Appx.Nutrition Values: Calculated for 1 serving (1nos)
Calories (140 Kcal), Carbohydrates (11g), Protein (5g ), Fat( 8g).
- 2 cups lentils ( Urad dal)
- 1 Salt to taste
- 2 green chiles chopped finely
- 1 tsp. grated ginger
- 1/2 tsp baking soda
- Oil for deep frying
For Curds (Dahi):
- 10 tablespoons yoghurt, diluted with water to get the required consistency.
- Salt to taste
- A large piece ginger, 1 green chili and 2 tablespoons of fresh coriander leaves, crushed finely
- 1 tsp mustard seeds
- A pinch of hing
- 1 sprig curry leaves
- 1dry red chili broken in to 2 pieces
- Oil for seasoning
1. Soak the urad dal in water for about 1 hour.
2. Blend in a food processor using very little water till you get a smooth dough.
3. Mix in all the remaining vada ingredients.
4. Make small balls of the dough, flatten it and in center put a hole ( like a doughnut) and deep fry in hot oil till golden brown.
5. Drain and set aside.
6. Let it cool to room temperature.
7. Add the ginger, chilie , coriander leaves crushed and salt to the diluted yoghurt.
8. And whisk well till it becomes very smooth.
9. Prepare the seasoning with 1 tsp. of oil, mustard seeds, curry leaves , red chili and hing.
10. Add to the curds and mix well.
11. Now add the cooled vadas and mix well.
12. Serve it at room temperature or refrigerate whatever is remaining and do not re-heat.
Note: Add a pinch of turmeric to curd.
Use with fresh curds which is not sour.
Other Variants: Dahi vada, Dahi bala, Served with chat masala, Served with boondi , Served with sweet chutney.