Aavada | Perugu Garelu | Dahi Vada
Prepared By Lakshmi Aparna
Soaking time: 3 hours
Preparation time: 10 minutes
Cooking time: 20 minutes
Main ingredients: Black gram and curd
Course: Snack
Yield: 15-20 vada
Ingredients
Minapappu (Black Gram): 1/2 kg
Oil: To Fry
Allam, Pachimirapakayulu (Ginger, Green Chillies): 2 inch piece, 5
Allam Pachimirapa (Ginger Green Chillies) Paste: 1 tsp
Perugu (Fresh Curd): 1/2 ltr
Palu (Boiled Milk): 1/2 bowl
Water: 1/2 bowl
Endumirapa (Dry Red Chillies): 2
Aavalu (Mustard Seeds): 1 tsp
Jeelakarra (Cumin Seeds): 1 tsp
Karivepaku (Cury Leaves): Few
Pasupu (Turmeric Powder): 1/4 tsp
Salt: 1/2 tsp
Procedure
Step 1: Soak Black Gram for 3 hours
Step 2: Blend soaked black gram along with green chillies and ginger by adding little water (Pindi palchaga vunte oil absorb chesukuntadhi)
Note: Blending in Wet grinder is best for tasty vada's
Step 3: Add required amount of salt, heat oil in a pan
Mean while, take Curd in a bowl, add 1/2 tsp salt, 1/4 tsp Turmeric powder, Oil fried Dry Red Chillies, Black Gram, Mustard Seeds, Cumin Seeds, Curry Leaves, Ginger Chilly paste
Step 4: Mix curd, Add 1/2 bowl warm boiled milk and 1/2 bowl water in a bowl
Keep it aside
Step 5: Prepare round shape with the dough on clean cover applying water to hand each time, put small hole in middle
Step 6: Slowly leave the dough into heating oil, let it cook in high flame till golden colour
Step 7: Remove slowly each vada with oil strainer (Apaka) from oil
Step 8: In a bowl mix 50 ml water and 50 ml milk. Dip the Vada in that bowl for 1 sec
Step 9: Now add dipped vada to already prepared masala curd
Perugu Vada is ready, tastes good after 2 or 3 hours :)
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