Dahi vada (Curd vada / Thayir vadai / Perugu vada)

Dahi vada Ingredients:

• 1 cup urad dhal
• 1 onion sliced
• 2 green chillies or to taste (chopped)
• few curry leaves
• few coriander leaves
• salt to taste
• 1/4 cup grated carrot (for garnishing)
• 1/4 cup boondi (for garnishing)
• few coriander leaves (for garnishing)
• oil for deep fry

Dahi / curd ingredients:

• 2 cups curd
• 2 green chillies or to taste
• salt to taste

Dahi or curd preparation:

• Grind the green chillies with small quantity of curd into a smooth paste.
• Then beat the remaining curd, chilli paste with required quantity of salt to a smooth liquid.
• If the curd is too thick you can add little amount of water.
• Now your curd (thayir / perugu) is ready and keep aside.

Vadai preparation:

• Clean, wash and soak the dhal for 2 hrs.
• Grind the dhal along with green chillies, onions and salt with very little quantity of water.
• The batter should be soft and fluffy.
• Now add chopped coriander leaves and chopped curry leaves.
• Finally adjust salt and mix well.
• Now heat a deep pan(kadai) with oil.
• Dip your hands in water and take a lemon size of batter.
• Flatten with your palms on a plastic sheet to form a round shape and make a hole on the centre with finger.
• Slowly drop the flattened batter into the oil and deep fry untill they turn into golden brown colour.
• Drain the excess of oil and drop them in a luke warm water bowl for 20-30 seconds.
• Remove the vadai and gently press between your palms to squzee the excess of water.

Dahi vada preparation:

• Place the vadas  in a large plate or bowl and pour the dahi mixture evenly all over them and refrigerate for 2 hrs.
• While serving garnish with gratted carrot, boondi and chopped coriander leaves.

prep time: 2-2.5 hrs

cooking time: 10-15mins

serves: not applicable