South Indian Dahi vada / Perugu vada

South Indian Dahi vada / Perugu vada

Vada's 

Vada - 20 make them small in shape not like donuts 

Soda - 2 pinches

Salt - 1 tsp

 

Method:

1. Soak Urad dal for 4 hrs or over night

2. Drain off the water and transfer into the grinder and grind to a thick paste with very less water.

3. Transfer urad dal batter into a larger bowl and add soda and salt

4. Mix everything for 5 - 10 minutes with a spoon or your hands

5. Heat oil into a wide pan and keep it low medium flame

6. Drop tbsp full of batter in oil and deep fry till light golden brown

7. Take out vada/donut into a plate with a paper towel so that it can soak excess oil.

Perugu mixture

Curd / Yogurt - 2 cups 

Water - 1 cup

Salt - 1/2 tsp

 

Tadka / Tempering:

Oil - 4 tbsp.

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Green chilies - 2 whole

Curry leaves - 2 tbsp. chopped

Coriander leaves -  2 tbsp. chopped 

Ginger - 1 tbsp. very finely chopped 

Dry red chili - 1 broken

Hing - 2 pinches

Turmeric - 1/2 tsp

 

Method:

1. Whisk curd/yogurt, water, and salt and keep aside.

2. Now add seasoning to curd base and mix well.

3. Make sure salt is little tiny bit higher side 

4. Make vada's as above

5. Add vada's to a bowl of room temparature water and lightly squeeze them immediately.

6. Place them in a wide square bowl and add to 1/2 of yogurt mixture on top of them

7. Now fry more vada's and add vada's to a bowl of water and squeeze them immediately.

8. And place them in a square bowl and add rest of the yogurt mixture on top and let it soak for 5-20 minutes and serve them.