Dahi Vada Andhra recipe is a mouth-watering South Indian dish prepared by soaking crispy vadas in seasoned yogurt mixture. Soft, fluffy, melt-in-your-mouth vadas soaked in creamy yoghurt and finished with an aromatic South Indian tempering—this Dahi Vada Recipe is comfort food at its most delicious!
Known as Perugu Garelu in Andhra Pradesh, this popular dish combines crispy, golden urad dal fritters with cool, mildly tangy curd and a fragrant tadka of mustard seeds, curry leaves, green chillies, and dried red chillies.
Whether you’re looking for a traditional Andhra Perugu Garelu recipe, a refreshing Indian curd vada, or a crowd-pleasing festive snack, this recipe brings together contrasting textures and irresistible flavours. Unlike versions topped with sweet chutneys, this South Indian-style dahi vada celebrates the savoury goodness of seasoned yoghurt and a sizzling tempering.
Serve it chilled on a warm afternoon, include it in your festive menu, or enjoy it as a special weekend treat. With a few simple ingredients and easy preparation tips, you can make restaurant-style Dahi Vada at home!
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).
What Is Dahi Vada?
Dahi Vada is a popular Indian dish made by soaking fried lentil dumplings in seasoned yoghurt. The vadas are typically prepared from urad dal (split black gram), which is soaked, ground into a fluffy batter, shaped into rounds, and deep-fried until golden.
In Andhra Pradesh, this dish is known as Perugu Garelu. Perugu means curd or yoghurt, while garelu refers to the savoury fried lentil fritters commonly made across Telugu-speaking households.
What makes this Andhra-style curd vada recipe special is its savoury tempering. Mustard seeds, cumin, curry leaves, green chillies, and dried red chillies are briefly fried in oil and poured over the yoghurt, creating a wonderful aroma and a distinctive South Indian flavour.
Unlike North Indian dahi vada, which is often served with sweet tamarind chutney and a generous sprinkling of chaat masala, Andhra Perugu Garelu can be enjoyed with a simpler, tangy yoghurt base and a fragrant tadka.
Health Benefits of Dahi (Yoghurt)
-
🥛 Provides protein: Yoghurt contains protein, which helps support muscle maintenance and normal body functions.
-
🦴 Supports bone health: It can provide calcium and phosphorus, depending on the milk used and how the yoghurt is prepared.
-
🌿 May support digestion: Yoghurt containing live cultures may help support a healthy gut microbiome. The strains and benefits vary by product.
-
💪 Provides essential nutrients: Depending on its composition, dahi can supply vitamin B12, riboflavin, and other nutrients.
-
🍽️ Adds a cooling, creamy texture: Its mild tanginess balances the spices in the tadka and complements the savoury vadas.
Andhra Dahi Vada Recipe Step By Step:
Dahi Vada Recipe brings together fluffy urad dal fritters, creamy yoghurt, and a fragrant South Indian tempering in one irresistible dish. Perugu Vada (Aavadalu) is made by soaking deep fried vadas in thick curd.
Whether you serve it as a festive appetiser, a refreshing afternoon snack, or part of a traditional Indian meal, this homemade curd vada is a delicious way to celebrate Andhra flavours.
With the right batter consistency, perfectly fried vadas, smooth curd, and freshly prepared tadka, you can recreate this regional favourite in your own kitchen. Try it once, customise the spice level to your liking, and make it a regular addition to your collection of South Indian Tiffin Recipes.
How to make Dahi Vada with urad dal:
- To make homemade Perugu Vada Andhra style, firstly soak urad dal in water for 6-8 hours. Drain the water and wash the dal well. Then grind to a smooth paste using minimal water.
- 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.
- 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.
- 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.
- Meanwhile, add some salt and water to the yogurt and beat well. Keep aside.
- 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.
- Finally remove and pour the tempering over the yogurt mixture and combine well.
- Remove the wadas from water and squeeze out the water. Arrange the fried wadas on a serving dish and pour whisked curds over them. Sprinkle some roasted cumin powder and red chilli powder on top.
- Garnish with coriander leaves and Sev and serve Andhra Dahi Vada with green chutney and sweet tamarind chutney
From fluffy idlis to crispy vadas, discover easy South Indian Tiffin Recipes for every time of day, like this delicious Semiya Upma
Serving Suggestions for Dahi Vada
-
🥣 As a chilled appetiser: Serve in small bowls as a refreshing starter for lunch or dinner.
-
🍚 With a South Indian meal: Include it alongside rice, sambar, rasam, and vegetable stir-fries.
-
🌶️ With extra tadka: Add a little more curry leaf and chilli tempering just before serving for a stronger aroma.
-
🍃 As a festive dish: Prepare it for family gatherings, festivals, and special occasions.
-
🍯 North Indian-inspired style: Add a drizzle of tamarind chutney and a little date chutney for a sweet-and-tangy variation.
-
🥒 With a fresh salad: Serve with cucumber and carrot salad to add freshness and crunch.
Variations of Dahi Vada Recipe
- Traditional Andhra Perugu Garelu: Keep it authentic with smooth curd, a mustard seed and curry leaf tadka, and a hint of green chilli.
- North Indian Dahi Bhalla: Top the yoghurt-soaked vadas with tamarind chutney, green chutney, roasted cumin powder, and chilli powder.
- Soft Curd Vada: Soak the fried vadas briefly in warm water before adding them to yoghurt. This helps produce a softer, lighter texture.
- Air-Fried Vada: Brush shaped vadas with a little oil and air-fry until cooked and browned. The texture differs from traditional deep-fried vadas, and they may need extra care when soaking.
- Vegetable-Garnished Perugu Garelu: Sprinkle grated carrot, chopped coriander, and a little roasted cumin over the curd for added colour and texture.
Tips for Perfect Andhra Perugu Garelu
-
✅ Soak the dal properly: Four hours is generally sufficient for the urad dal to soften before grinding.
-
✅ Use minimal water: A thick batter produces vadas that hold their shape and become fluffy when fried.
-
✅ Beat the batter: Whisking or beating the batter helps incorporate air and improves the texture.
-
✅ Maintain the oil temperature: Medium heat allows the vadas to cook inside without browning too quickly.
-
✅ Whisk the curd until smooth: A lump-free yoghurt mixture coats the vadas evenly.
-
✅ Balance the consistency: Add water or milk gradually so the curd is pourable but not watery.
-
✅ Soak for softness: Allow enough time for the vadas to absorb the seasoned curd.
-
✅ Temper just before serving: Freshly fried curry leaves and mustard seeds provide the best aroma.
-
✅ Adjust the spice level: Use fewer chillies for a milder dish or add extra green chillies for a spicier Andhra-style flavour.
-
✅ Keep food safely chilled: Refrigerate the yoghurt-soaked vadas promptly and avoid leaving them at room temperature for extended periods.
🥣 You Might Also Love
Andhra Perugu Garelu Recipe details below:
South Indian Dahi Vada Recipe
Ingredients
For the vadas:
- 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
For the yogurt mixture:
- Yogurt/thick curd - 2 cups
- Sev, optional – 1 tbsp
- Red chilli powder – ¼ tsp
- Roasted cumin powder – ¼ tsp
- Coriander leaves for garnishing
- Salt to taste
For tempering:
- Curry leaves – 1 sprig
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Split black gram dal - 1 tsp
- Red chillies - 2
- Green chillies - 2
- Ginger – ½ inch
- Asafoetida – a pinch
- Oil - 2 tsp
Instructions
- 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 chilled or at room temperature.
Notes
* 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.
🥣💛 Curd you believe how delicious these Perugu Garelu are? Loved this recipe? Don’t forget to share, comment, and follow Seasonal Flavours for more lip-smacking Indian recipes that make every meal special! 🌿✨
One thought on “Dahi Vada Recipe – Andhra Perugu Garelu”