Perugu Vadalu / Dahi Vada
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Ingredients :
Urad dal - 2 cups
Green Chilli and Ginger paste - 3 tbsp
Salt - according to taste
Oil
Plain Yogurt / Curd - 1 cup
Tadka - 1/2 tsp of mustard seeds, jeera and Red Chillies
Sambar Powder - 1/4 tsp
Water - 1/2 cup
Coriander Chopped - 2 tbsp
Curry leaves - 6-8
Procedure :
1. Soak Urad dal overnite in water. (Needs at least 6 to 8 hours)
2. I use a wet grinder to make the vada batter. But you can also grind it in a regular grinder or blender. Just make sure you don't add too much water. Grind it till it becomes a thick smooth paste.
3. Take the paste in a bowl and add ginger-green chilli paste. Put some salt and mix well.
4. Take a deep bottom pan and pour oil enough for deep frying.
5. This is how I do it - I keep the Urad dal paste in a bowl, a cup of water and a cup of oil beside it. Take a big zip lock bag and put it on the palm of your left hand. Dip your right hand fingers in the oil and spread it on the zip lock bag. Now take a small ball of Urad dal paste and put it on the greased part of the zip lock bag. Now dip the right hand fingers in water and pat it on top of the paste and spread it into a round paste and make a hole in the center. The vada slides right out when you remove it and drop into the oil kept for deep frying.
For Regular Vadas :
Fry it till it turns brown and take it out on a tissue paper.
For Dahi Vadas :
Take the Curd and mix it with some water in a wide bottom vessel. The consistency should be like dosa batter. Get the tadka done along with curry leaves and it to the curd mixture. Add a little salt ( there is already salt in vadas) and also add a little ginger-green chilli paste and sambar powder. After the deep frying, put the vadas directly into this Yogurt/Curd mixture. The vadas soak completely in the mixture.
Serving Suggestions : Dahi Vada can be eaten cold too. The regular vadas need to be heated atleast 30 seconds before serving. Serve with Ginger Chutney or Sambar.
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