How to Make Dahi Vada | Yummy Food Recipes By, 2015-09-28 How to Make Dahi Vada | Yummy Food Recipes Try this Soft Dahi Vada Recipe as a Sankranthi Dish and prepare it as naivedhyam for god. It can be eaten as a snack or even as a part of your meal. Prep Time: 30min Cook time: 35min Ingredients: 1 cupBlack gram,3 cupsYogurt,Saltto taste,Oilfor deep frying,2Green chilies,1Ginger,2 tablespoonsGrated carrot,2 tablespoonsFresh coriander leaves,¼ tablespoonCumin seeds,¼ tablespoonMustard seeds,2Red chilies,1 teaspoonSplit gram,10 leavesCurry leaves, Instructions: Soak black gram in water for about 4 hours and strain water completely Grind the dal to a thick paste. Do not sprinkle more water Add salt to it and beat it till it turns fluffy Place a pan on high flame and add oil to it Reduce the flame once oil gets heated. Wet your hands and take a lemon sized batter Place it on your hand and flatten it into vada. You can also prepare this vada on banana leaf or on greased plastic sheet Make a hole in the center of the vada and drop it in hot oil Fry it on both the sides, till the vadas become golden brown in color Deep fry 4 to 5 vadas at a time Remove them from oil and place them in a bowl of water or thin buttermilk for 3 minutes While they are soaking in water, prepare yogurt mixture Heat 2 tablespoons of oil and add mustard, seeds, cumin seeds, split gram to the oil. Allow them to turn lightly brown Add red chilies, green chilies, ginger and curry leaves and saute them for 30 seconds Off the flame. Beat the thickened curd by adding 1 cup of water to it Add salt and pour the tempering mixture on the yogurt mixture Remove the vadas from the water and place them on a serving plate Pour the yogurt mixture on vadas and garnish it with coriander leaves along with grated carrot Serve it at room temperature. Perugu Vadalu tastes good when it is chilled. Do not soak urad dal in water for more than 4 hours. Soaking them for long time absorbs more oil and does not taste good. Know more about Dahi Vada. -Neelima

Best Dahi Vada Recipe – Perugu Garelu Recipe

Best Dahi Vada Recipe – Perugu Garelu Recipe

For all those who are searching for the Preparation of Dahi Vada also called as Perugu Garelu, you just have a look at step by step preparation process and prepare it on any occasion, especially Sankranthi.

Ingredients

  • 1 cupBlack gram
  • 3 cupsYogurt
  • Saltto taste
  • Oilfor deep frying
  • 2Green chilies
  • 1Ginger
  • 2 tablespoonsGrated carrot
  • 2 tablespoonsFresh coriander leaves
  • ¼ tablespoonCumin seeds
  • ¼ tablespoonMustard seeds
  • 2Red chilies
  • 1 teaspoonSplit gram
  • 10 leavesCurry leaves

Directions

  • Soak black gram in water for about 4 hours and strain water completely
  • Grind the dal to a thick paste. Do not sprinkle more water
  • Add salt to it and beat it till it turns fluffy
  • Place a pan on high flame and add oil to it
  • Reduce the flame once oil gets heated. Wet your hands and take a lemon sized batter
  • Place it on your hand and flatten it into vada. You can also prepare this vada on banana leaf or on greased plastic sheet
  • Make a hole in the center of the vada and drop it in hot oil
  • Fry it on both the sides, till the vadas become golden brown in color
  • Deep fry 4 to 5 vadas at a time
  • Remove them from oil and place them in a bowl of water or thin buttermilk for 3 minutes
  • While they are soaking in water, prepare yogurt mixture
  • Heat 2 tablespoons of oil and add mustard, seeds, cumin seeds, split gram to the oil. Allow them to turn lightly brown
  • Add red chilies, green chilies, ginger and curry leaves and saute them for 30 seconds
  • Off the flame. Beat the thickened curd by adding 1 cup of water to it
  • Add salt and pour the tempering mixture on the yogurt mixture
  • Remove the vadas from the water and place them on a serving plate
  • Pour the yogurt mixture on vadas and garnish it with coriander leaves along with grated carrot
  • Serve it at room temperature. Perugu Vadalu tastes good when it is chilled.

Do not soak urad dal in water for more than 4 hours. Soaking them for long time absorbs more oil and does not taste good.

Know more about Dahi Vada.

-Neelima

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