Thursday, May 17, 2012

Perugu vada//Dahi Vada


Urad dal 2 cups
Ginger 1"
Green chilies 5-6
Curd 2 cups
Ginger-green chili paste 2 tsp
Curry leaves 6-7
Coriander leaves 1/4rth cup
Onions 1/2 cup (chopped)
Mustard seeds 1 tbsp
Bengal gram 2 tbsp
Dry red chilies 3-4
Oil for deep frying


Wash and soak urad dal for 6-8 hrs and grind it by adding 1" ginger, chopped grind chilies, and water.
First beat the curd until it looks creamy and add salt.
Take a kadai and heat 2-3 tbsp of oil.
Add dry red chilies, mustard seeds, bengal gram,  ginger-chilli paste, curry leaves and saute for 2 minutes. Transfer this to the beaten curd.
Chopped onions and coriander leaves should be added immediately.
Heat oil in kadai and now wet your hands(you can even do these on plastic sheets//badam leaf//banana leaf) and take small lemon size of batter and flatten it using your fingers evenly.
Drop it into the oil using your hand very carefully and fry it on both sides evenly.(Adjust the flame to medium, so that they may not get dark)
Take water in small bowl. Dip these fried vadas in water and shift them immediately to curd mixture.
Repeat the same procedure for all vadas.
Dahi vada is ready to eat........... :)

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