Aavada | Perugu Garelu | Dahi Vada

Introduction

Aavada, also known as Perugu Garelu or Dahi Vada, is a popular South Indian snack made with urad dal vada soaked in seasoned curd (yogurt). This dish combines the crispy texture of the deep-fried vada with the cool, creamy tanginess of curd, making it a favorite for festivals, gatherings, and even as a refreshing snack on a hot day. Traditionally served during festivals like Ugadi and Vinayaka Chavithi, Aavada is rich in both taste and texture, offering a satisfying contrast of savory and slightly sweet flavors.

Soaking time: 3 hours
Preparation time: 10 minutes
Cooking time: 20 minutes
Main ingredients: Black gram and curd
Course: Snack
Yield: 15-20 vadas

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Black Gram
• Step 2: Blend the Ingredients
• Step 3: Prepare the Curd Mixture
• Step 4: Add Milk and Water to the Curd
• Step 5: Shape the Vadas
• Step 6: Fry the Vadas
• Step 7: Strain the Vadas
• Step 8: Dip the Vadas in Milk and Water
• Step 9: Add Vadas to the Curd
• Conclusion

Ingredients

Minapappu (Black Gram): 1/2 kg

Oil: To Fry

Allam, Pachimirapakayulu (Ginger, Green Chillies): 2 inch piece, 5 chillies

Allam Pachimirapa (Ginger Green Chillies) Paste: 1 tsp

Perugu (Fresh Curd): 1/2 liter

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 (Curry Leaves): Few

Pasupu (Turmeric Powder): 1/4 tsp

Salt: 1/2 tsp

Procedure

Step 1: Soak the Black Gram

Soak the black gram (urad dal) for at least 3 hours. This helps soften the lentils, making it easier to blend them into a smooth batter.

Step 2: Blend the Ingredients

Blend the soaked black gram along with green chillies and ginger to a smooth paste by adding very little water. Avoid adding too much water as this will make the batter thin and lead to the vadas absorbing more oil while frying.

Note: Using a wet grinder gives a better texture to the batter, resulting in crispier vadas.

Step 3: Prepare the Curd Mixture

In a separate bowl, take fresh curd. Add salt, turmeric powder, oil-fried dry red chillies, mustard seeds, cumin seeds, curry leaves, and ginger-chilly paste to the curd. Mix everything well.

Step 4: Add Milk and Water to the Curd

Once the curd mixture is ready, add 1/2 bowl of warm boiled milk and 1/2 bowl of water to the curd to make it smooth and light. Keep this aside for later.

Step 5: Shape the Vadas

With wet hands, take a portion of the black gram batter and shape it into a round ball. Flatten it slightly and make a hole in the center using your thumb. You can also use a plastic sheet or banana leaf to shape the vadas if preferred.

Step 6: Fry the Vadas

Heat oil in a deep frying pan. Once the oil is hot, carefully slide the vadas into the oil. Fry them until they turn golden brown and crispy on both sides. Maintain medium-high flame while frying.

Step 7: Strain the Vadas

Once the vadas are golden and crispy, remove them from the oil using a slotted spoon or oil strainer. Let them rest on a paper towel to remove excess oil.

Step 8: Dip the Vadas in Milk and Water

Mix 50 ml of water and 50 ml of milk in a bowl. Dip each vada in this mixture for 1 second. This helps soften the vadas and allows them to absorb the curd mixture better.

Step 9: Add Vadas to the Curd

Once dipped, transfer the vadas to the prepared curd mixture. Let the vadas soak in the curd for 2 to 3 hours for the best taste.

Conclusion

Aavada or Perugu Garelu is a delightful dish that perfectly balances the crispy texture of fried vada with the refreshing tanginess of seasoned curd. Whether served during festivals or enjoyed as a snack, this dish always brings joy to the table. The spices and textures meld together as the vadas soak in the curd, making each bite a burst of flavor. Serve them with some coconut chutney or just enjoy them on their own!