Aavada | Perugu Garelu | Dahi Vada
Prepared By Lakshmi Aparna
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!
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