Perugu Aavada / Perugu Garellu / Dahi Vada / Perugu Vada

INGREDIENTS:

1. Yogurt / Curd - 1 Litre
2. Urad dal - 1 cup
3. Green Chillies - 3
4. Mustard Seeds - 1/4 tbsp
5. Cumin Seeds - 1/4 tbsp
6. Urad dal - 1/2 tbsp
7. Turmeric powder - pinch
8. Salt to taste
9. Oil for frying

PROCEDURE:

1. Take urad dal in a bowl and wash it 3-4 times. Then soak urad dal in water for at least 6 hrs. Then grind the urad dal in mixer or grinder by adding adequate amount of water and salt. The consistency of the batter should not be too thick or too thin. If the consistency of the batter is too thick, the dumplings will not cook properly when fried in oil. If the consistency of the batter is too thin, they absorb a lot of oil while frying. The batter should drop easily from hand if the consistency is correct.

2. Take green chillies and chop them into fine pieces. Keep them a side. Now in a large bowl take curd/ yogurt add salt and little bit water. Mix the curd and keep it a side. Take small frying pan add 1 tbsp oil and heat it. When oil is hot enough add mustard seeds, cumin seeds, urad dal, turmeric powder and green chillies. Fry them for 1 min and add it to the curd and mix well. Then add chopped cilantro and mix all of them nicely.

3. Take fresh water in a bowl add pinch of salt and keep it a side. Take a deep frying pan add oil and heat it. Add little amount of batter in the oil if the batter comes to top, the oil is hot enough to start frying. Then take batter and add small portions into the hot oil. Fry them by stirring with a ladle occasionally till they are golden brown in color.

4. Remove the aavada from oil and drop into the salt water that is kept a side. Keep the aavada in water for 2-3 secs. Then remove it from water and drop it into the prepared curd. Let the aavada soak in buttermilk for few minutes. At the time of serving take 2-3 vada in a serving bowl and sprinkle boondhi.

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