Perugu vada is just all the goodness and deliciousness of vada tempered with curd. It is a really delicious Andhra based dish that you definitely need to try. This dish is available in different parts of India under different names and is usually served as a snack. In Andhra, it is prepared during celebrations as a main dish, and it brings a lot of splendor to the occasion.
Makes: 3 - 4 servings
What You Will Need:
- ½ cup urad dal
- 3 ½ cup curd
- 1 ½ cup water
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 dried red chili
- 2 green chilies
- 1 tsp finely chopped ginger
- A pinch of hing
- Salt as needed
- Curry leaves
- Coriander leaves
What to Do:
- Rinse the urad dal a couple of times and soak it in plenty of water for 5 to 6 hours.
- Heat a little oil in a pan, add the cumin, mustard, and red chili and let it splutter, then add the curry leaves, ginger and hing and cook until the leaves turn crisp. Set this aside to cool down completely.
- Then add curd to it and whisk to a smooth consistency. Add water to bring it the required consistency and then add some salt as required and set it aside. This is the tempered and seasoned curd.
- Drain the water from the urad dal and blend it in a blender with a little salt for a few minutes until it turns smooth. Add water while blending as required.
- After blending transfer the batter to a big bowl and stir it in one direction so that it becomes light and fluffy. (in case your batter becomes too runny, add 2 to 3 tbsp of rice flour and mix)
- Take two large bowls. Fill one with water. In the other one whisk curd and salt and then add water to it and set it aside. This is the buttermilk bowl.
- Take a pan and heat enough oil as required for deep-frying. Let it heat. To check if it is hot enough to fry the vada, drop a little batter, and see if it rises to the top without turning brown.
- Take a little batter into your hands and shape it into a ball. Flatten it slightly and make a hole in the middle. Then drop into the oil carefully. Use a tablespoon if you are not sure, but make sure the tablespoon is not wet.
- Let it fry for a few minutes until they are firm and have attained a light golden color, then turn them to the other side. Fry them until they are crisp and even on both sides.
- When the vadas are fried remove them from the pan and place them directly in the water bowl. Soak them completely by pushing them down with your fingers.
- Let them stay in the water for 1 to 2 minutes then take them out and squeeze the water out of them gently and transfer them to the other bowl containing the buttermilk.
- Let them soak in the buttermilk for 2 to 3 minutes then take them out of the bowl and squeeze the excess buttermilk out of them gently and drop them in the seasoned and tempered curd from earlier.
- Stir them carefully so that they are coated with the curd properly without breaking.
- Cover it and allow them to soak for a little while.
- Garnish with coriander leaves and serve.
- These vadas are easier to fry if there are smaller in size.
- If you have trouble shaping the vadas you can just shape them into small balls and fry.
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