Dhahi Vada (Perugu Vada)

Ingredients:(for12-15 count)

Urad dal – 1 cup
Coriander leaves–2 strings
Ginger ----1 inch
Green chillis—2
Curd --- 4 to 5 cups
Oil---2 cups(for frying)

Seasoning :
Mustard seeds – ½ tsp
Oil----- 2 tsp

Vada batter procedure:
1.Soak Urad dal for 2 hours.

2.Grind soaked urad dal with out any water.(If needed 2 Tsp of water can be added) Batter should be tight to get vada shape.

3.Mix salt into the batter.

Vada batter is ready.

Dhahi / Curd preparation:

1.In a vessel take curd and mix enough salt. ( consider, vada also has some salt).

2.Grind ginger and green chillis to paste and mix into curd.

3.Prepare seasoning with mustard seeds and little asafoetida. Mix seasoning into curd.

4.Garnish with Coriander leaves.

TIP: Curd should not be soar, for good taste of dhahi vada.

Dhahi vada preparation:

1.Heat the oil in medium flame for deep frying vadas.

2.With a wet hand, take little batter and make it like a ball. (Wet hand helps in releasing the vada from hand into oil, easily)

3.Flatten the batter on the fingers . With thumb make a hole in the center of batter.

4.Slowly release, vada shape batter from fingers to hot oil, very gently and carefully

5.Deep fry vada in hot oil carefully, until it turns golden brown color both the sides.

6.Transfer the vadas into curd

7.Immerse vadas into curd gently

8.Leave vadas soaking in curd at least 1 hour.

Dhahi vada / perugu vada is ready.Garnish with boondi or sev while serving. Enjoy delicious dhahi vada.

Tip: If by any chance vada batter becomes little loose or watery, sprinkle one table spoon of SOJI on the batter and start doing vadas. It helps in thickening batter and gives crispy effect to vadas.

2. If you are not comfortable getting vada shape on hand, You can make vadas on greased aluminum foil or plastic cover and transfer gently onto your hand and release into hot oil.

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