Aavada | Perugu Garelu | Dahi Vada

 

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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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