Dahi Vada Andhra recipe is a mouth-watering South Indian dish prepared by soaking crispy vadas in seasoned yogurt mixture. Perugu Garelu are deliciously soft and spongy fried dumplings in a spiced yogurt mixture. Dahi Vada Andhra Recipe is a popular Indian snack together with Medu Vada and Sambhar Vada.
Dahi Vada goes by different names in different states; it’s known as dahi bhalla (Punjabi), thayir vadai (Tamil), thairu vada (Malayalam), perugu vada (Telugu), mosaru vade (Kannada), dahi bara (Odia) and doi bora (Bengali).
Perugu Vada (Aavadalu) is made by soaking deep fried vadas in thick curd. Soft and spongy South Indian Dahi Vada will make you drool.
Andhra Dahi Vada Recipe Step By Step:
Tadkewala Curd Vada is a simple yet a very tasty dish. This delicious South Indian snack that you will enjoy a lot!
1. To make homemade Dahi Vada Andhra style, soak urad dal in water for 6-8 hours. Drain the water and wash the dal well. Grind to a smooth paste using minimal water.
2. Pour the batter into a bowl and add salt, grated ginger, green chillies, asafoetida and cumin seeds. Mix vigorously with hand till the batter is smooth and fluffy.
3. Wet your hands and scoop a lemon-sized portion of the batter and shape into a circle with a hole in the centre. Drop the vada into hot oil and fry till a golden brown.
4. Remove with a slotted spoon and immerse the vada in a bowl of water. Make the rest of the vadas in the same way. Let the vadas rest in water for about 10-15 minutes.
5. Meanwhile, add some salt and water to the yogurt and beat well. Keep aside.
6. Heat oil in a kadai. Toss in mustard seeds, cumin seeds, split urad dal, curry leaves, broken dry red chillies, slit green chillies, chopped ginger and asafoetida. Sauté for about 15-30 seconds.
7. Remove and pour over the yogurt mixture and combine well.
8. Remove the vadas from water and squeeze out the water.
9. Arrange the fried vadas on a serving dish and pour whisked curds over them. Sprinkle some roasted cumin powder and red chilli powder on top of the curd vadas.
10. Garnish with coriander leaves and Sev and serve Dahi Vada Andhra style with green chutney and sweet tamarind chutney.
Perugu Garelu Recipe Andhra Style details:
- Whole urad dal - 1 cup
- Grated ginger – ½ inch
- Green chilli - 1, finely minced
- Coriander leaves (optional) – 1 sprig
- Cumin seeds (optional) – 1 tsp
- Asafoetida – a pinch
- Salt – to taste
- Oil for deep frying
- Yogurt - 2 cups, thick curd
- Sev (optional) – 1 tbsp
- Red chilli powder – ¼ tsp
- Roasted cumin powder – ¼ tsp
- Coriander leaves for garnishing
- Salt to taste
- Curry leaves – 1 sprig
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Split black gram dal - 1 tsp
- Red chillies - 2
- Green chillies - 2
- Ginger – ½ inch
- Asafoetida – a pinch
- Oil - 2 tsp
- Soak whole black gram dal for 6-8 hours. Drain the water and wash the soaked urad dal well. Grind the dal to a smooth paste adding very little water. Remove into a bowl.
- Chop green chillies and coriander leaves. Grate the ginger.
- Add salt, chopped green chillies, grated ginger, chopped coriander leaves, cumin seeds, asafoetida to the urad dal batter and beat well with hand until the batter is light and fluffy.
- Heat sufficient oil for deep frying in a kadai. Keep a vessel with some water nearby.
- Wet your hands and take about 2 tbsp of batter. Flatten and pat into a round shape (you can use a banana leaf or a wet plastic sheet) and make a hole in the centre of the vada. (If it’s too messy, just drop spoonfuls of batter into hot oil). Fry on both sides till a golden brown.
- Remove the vadas with a slotted spoon and immerse them in a bowl of water. Fry the remaining vadas in batches in the same way and dunk in water.
- Next prepare the yogurt mixture. Add salt and about ½ cup of water to the yogurt and beat well. Keep aside.
- Heat oil in a frying pan. Add mustard seeds, cumin seeds and split urad dal. Then add curry leaves, broken dry red chillies, slit green chillies, chopped ginger and asafoetida. Sauté for ½ a minute. Remove and pour the tempering over the beaten yogurt and combine well.
- Squeeze water from the vadas and place on a serving dish. Pour the seasoned yogurt over the vadas. Sprinkle red chilli powder and roasted cumin powder on top. Garnish with coriander leaves and Sev.
- Serve delicious Dahi Vadas or Perugu Vadas chilled or at room temperature.
* You can grind the urad dal with ginger, cumin, green chillies and asafoetida.
* The dish can be topped with grated carrot or grated coconut.
* For the North Indian version, no tempering is required. Dip the fried vadas in water, squeeze out excess water and transfer into a serving dish. Pour beaten curds over the vadas. Sprinkle red chilli powder, roasted cumin powder, black salt and chaat masala. Garnish with coriander leaves, Sev/boondi and shredded coconut.