Dahi Vada or Perugu Vada or Thair Vada

Sunday, January 24, 2010

Prepared Vada 6
Green chillies 2
Ginger 1 inch
Tumeric 2 pinches
Mustard powder 1/4 teaspoon
Salt as needed

For garnishing :
Mustard seeds 1 teaspoon
Carrot  1
Red chillis 3-4
Hing 2 pinches
Curry leaves 6 to 8
Coriander leaves chopped finely
Oil 3 teaspoons

The procedure for making vada below or  Click here for thr link to make vadas. Preparation for Vadas click here

1. Take a large bowl of water. After vada is made put in the bowl of water for about two minutes.

2. Add vada to the curd. Take curd into a bowl. Add tumeric and salt. Chop ginger and green chillies into small pieces and add to the curd. Add mustard powder.

For garnishing :
3. Grate carrot.

4.In a pan add oil and heat mustard seeds, grated carrotl, red chilli made 3 to 4 pieces,curry leaves and hing. Add to the curd vada.

5. Garnish with coriander leaves.

Urad dal 1 cup
Green chillies 2
Fresh ginger 1/2 inch small piece
Oil for frying

1.Soak the urad dal in water about 3 hours.
2.Wash urad dal well and grind urad dal,salt,ginger and green chillis by adding little water in a grinder or food processer or mixie into a smooth paste.Dont add to much of water.
3.Heat oil in a pan for about 5 minutes in medium flame. If you want to use less oil take a small or medium sized pan.
4.Turn the stove into medium flame after the oil is heated. Take a plastic sheet or banana leaf .Apply few drops of oil on the sheet or leaf. Now take a lemon size ball of the batter and slightly flaten it and place a hole in the centre.
5.Gently drop the flattened batter in the hot oil and deep fry till it becomes golden brown .Fry on both sides in medium flame or else the inside batter will not fully cook.
Serve hot with Ginger pickle(Allam pachadi) or Tomato pickle


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