Perugu Vada ~ Dahi Vada

Dahi Vada, Dahi Bhalla, Thayir Vadai, Perugu Vada, Mosaru Vade, Dahi Bora….as called in different languages / regions in India….are soft, fluffy deep fried lentil dumplings soaked in a thick, creamy spiced yogurt, a favorite for almost all Indians. There are plenty of variations as you go by different regions. South Indians prefer their vadas soaked in spiced yogurt where as people from North like them with plain yogurt topped with green/tamarind chutney. Sweetened curd is used in some places like Maharashtra and Gujarat.

It is perfect as a snack or a dinner replacement on a hot day.

Ingredients
1 cup whole urad dal

2 ½ cups thick yogurt / curd
2 green chilies, finely chopped
1" ginger, finely chopped
Curry leaves, finely chopped
Salt to taste
Oil for deep frying

For tempering:
½ tsp mustard seeds
½ cumin seeds
2 red chilies, torn
1 green chili, split
3-4 garlic cloves, lightly crushed (optional)
a pinch of asafoetida
Few curry leaves
2 tsp oil

Method

• Soak urad dal in enough water 4-5 hrs or overnight.
• Prepare the yogurt/curd mixture by whisking the thickened curd/yogurt by adding about half cup of water.Add salt to taste.
• Heat 2 tsps oil in a pan, add mustard seeds and allow spluttering. Add cumin seeds and allow them to crackle.Add red chilies, green chilies, garlic, asafoetida and curry leaves and saute for a few seconds. Turn off heat.
• Pour the tempering of spices over the beaten yogurt and mix. Keep aside.
• Drain and grind urad dal to a smooth batter by adding very little water.
• Beat the batter for 2-3 min, this makes the batter light and fluffy.
• Add rest of the ingredients (except oil) to the batter and mix well.
• Heat oil in a pan. To check the right temperature of oil, put a drop of batter in oil. The batter should sizzle and come up. It should not change the color immediately (this means oil is very hot and the vadas will not cook thoroughly inside).
• Wet your palms, take some batter and give it a round shape. Flatten it, and make a hole in the center with your thumb and slowly slide into the hot oil.
• Repeat the process until the pan is filled with vadas. Do not over crowd the pan.
• Fry them on both sides until golden brown.
• Remove the vadas into a bowl of water. Allow them to soak for 2-3 minutes.
• Squeeze each vada between your palms to remove excess water and place in a wide mouthed serving dish. 
• Pour the yogurt mixture over the vadas. Sprinkle red chili powder for garnish.
• Serve at room temperature or chilled.