Dahi Vada

Dahi vada is much loved popular Indian snack. Deep fried, soft lentil fritters are soaked in creamy curd which is then topped with crunchy boondi. In Telugu, Dahi Vada are called Perugu Garelu or Perugu Vada. Perugu means Curd and Garelu means Vada.

There is a slight difference between North Indian and South Indian dahi vada recipes. In North India, dahi vada is topped with curd and different chutneys, grated carrot, beetroot etc. Whereas, in South India vadas are topped with onion and boondi or sev.  In dahi vada, vada is shaped like a ball in North India and flat with a hole in centre in South India. The recipe I am going to share with you today is easy and delicious Andhra Style Dahi Vada aka Perugu Garelu.

About The Recipe

Urad dal fritters are deep fried and soaked in creamy curd till soft. These are then topped with crunchy and spicy boondi along with sliced onion. We Andhraites, call dahi vada as a perugu vada or perugu garelu.

Perugu Garelu has always been part of festive and celebration food menu. These are also served in South Indian weddings.

This is a delicious and filling snack recipe. But dahi vada has always been my family favorite summer meal. Soft, creamy and chilled dahi vada make a perfect meal on a hot and humid day.

Usually, vadas are made with whole white urad dal (minapa pappu). But sometimes, these vadas are also made with whole black urad dal too.

Dahi vada is Ramadan special delicacy too. My mom makes these often in Iftar during Ramadan. After a day long fast, curd soothes the tummy and vadas make you feel full. These are also called as dahi wade or dahi wada.

Andhra Perugu Garelu Recipe

In Telugu, Perugu means Curd. Garelu means Vadas. Whole white urad dal is washed and soaked in enough water for 4-6 hours. Urad dal is then ground to smooth batter. By adding salt batter is beaten using a whisker till light and airy.

Take a small ball of batter and flatten it on your palm or fingers and deep fry in oil till golden on all sides. Remove and place them in water. Leave for 5-8 minutes.

Gently squeeze the vadas and remove the water. Now add these to prepared curd.

For curd sauce, add beaten curd, chopped onion and green chilies to a bowl. Mix well and add salt.

Some temper this curd sauce. Tempered curd sauce tastes like kadhi.

You Many Also Like,

Curd Idli

Dahi Bhalla

Dahi Chawal ki Tikki

Main Ingredients For Making Dahi Vada

Urad Dal: I used whole white urad dal in making these dahi vadas. Wash and soak dal for at least 5 hours. Grind the batter till smooth. Add very little chilled water while grinding.

Dahi | Curd: I used thick, creamy and fresh homemade curd. Nothing can beat homemade curd. Do check it. Taste the curd before using it. Try not to use sour curd. I have shared a detailed recipe on how to set curd at home.

Onion: Finely chopped onion are used in garnish and in curd sauce too.

Green chillies: Finely chopped green chillies are used in garnish and in curd too.

Boondi: Just before serving, crunchy and spicy boondi is added on top of dahi vada. These will give appealing look and crunch in the recipe. Making boondi is simple and easy. I have shared an easy step by step pictorial recipe on how to make boondi at home. Do check it out.

Garnishing Dahi Vada | Perugu Vada

You can garnish dahi vada with,

• Crunchy and spicy boondi
• Crispy sev
• Spicy aloo bhujia
• Chopped onion & green chillies
• Minced fresh coriander leaves
• Grated carrot or beetroot or both
• Fried curry leaves
• Pomegranate kernels
• Red, Green & Brown Chutneys
• Chaat masala, etc;

Tips To Make Perfect Dahi Vada

The secret of making airy and fluffy vada lies in making perfect batter. To make perfect batter for vadas, use good quality whole urad dal only. Soak dal for at least 4-6 hours in enough water.

Use as less water as possible and grind the batter thick. Using a beater or hand whisker, beat the batter until soft and fluffy.

Drop a small ball of batter in a glass containing water. If the batter ball floats on water, then the batter is ready for frying vadas. If the batter ball is sinking, then beat the batter for few more minutes.

Use thick and fresh curd only. Beat the curd until lump free. Store half of the beaten curd in fridge until vadas are getting fried.

Chilled and creamy curd tastes awesomely delicious when poured on vadas.

Mom’s Dahi Vada – Step By Step Pictorial Recipe

Frying Vadas:

• Drain off the water from urad dal and grind to paste. Add salt and beat until fluffy.

• Pour enough oil in a kadai or heavy bottom cooking vessel for deep frying. Slowly heat up the oil, when the oil turns piping hot, reduce the flame to medium heat.
• Wet your hands with oil or water and take a lemon sized ball from the batter and flatten it on a greased plastic sheet or plantain leaf to form a circle, put a hole on the centre with your finger.

• Slowly and carefully drop it into the hot oil and fry on both the sides on a medium flame, till the vada is nice golden in color.

• When the vadas turn nice golden on all sides, carefully remove them using a skewer.
• And place them in a bowl of water. Leave them fo5-6 minutes.

Soaking Vada In Water

• In a bowl, add water and to this add pinch of salt and tablespoon of whisked curd. Combine well.

• Drop the fried vadas into this bowl of water. Using a spoon gently press the vadas, so that they absorb the water and turn soft.

Preparing Curd

• Finely slice onion and green chilli. Add salt and minced coriander leaves to this. Gently squeeze with your fingers for 1-2 minutes.

• Now take curd and whisk till curd turns soft and creamy. Reserve half of the curd in fridge.

• And in rest of the half add above chopped onion, green chillies and coriander. Set this aside.

Assembling Dahi Vada

• Now drain off the excess water from the vadas by gently squeezing them. Place them in a bowl and top it with prepared curd.
• Let the sit in curd sauce for 15-30 minutes.

Serving Dahi Vada

• Before serving, place vadas on a serving plate and top it with reserved chilled curd.
• Garnish with crunchy and spicy boondi.
• Serve at room temperature or chilled.

These Vada’s are going to participate in MLLA – 61 edition hosted by Aparna of My Diverse Kitchen . MLLA is event by Susan of The Well-Seasoned Cook, now handled by Lisa of Lisa’s Kitchen.

This Dahi Vada Recipe is going to be part of Joy From Fasting To Feasting – VI. This is a Global Ramadan Event. Through this event food bloggers around the globe, come and share their Ramadan stories and foods.