Aavada | Perugu Garelu | Dahi Vada


Prepared by


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



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


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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