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Aavadalu (Dahi wada)

Soaked urad dal


For vada (garelu)

  • 1 cup urad dal (soaked for 4 to 5 hours)
  • 1 inch ginger
  • 3 green chillies
  • 1 tea spoon salt
  • Oil for deep frying the vada

For Dahi (curd)

  • 4 to 5 cups of Curds
  • 2 tea spoons salt
  • 10 curry leaves
  • 2 tea spoons ginger chilli paste (1/2 inch ginger and 4 green chillies ground to fine paste)
  • 1 table spoon oil (for thadka)
  • 1 tea spoon rai (mustard)
  • 1 tea spoon jeera
  • 1 tea spoon udat dal
  • 1/4 tea spoon haldi (optional)
  • 1/4 tea spoon hing

Grounded urad dal


Wash and soak 1 cup urad dal for 4 to 5 hours and make fine paste adding salt, ginger and green chillies.  The dough should the smooth but thick.  (Add water only if necessary)

Curd for Aavadalu (Dahi wada)

Beat curd and make it smooth.  To it add green chilly ginger paste and salt and mix well. Heat 1 table spoon oil in a pan, add rai, jeera, urad dal and hing to it.  When rai starts spluttering add curry leaves and fry for few sec and add the thadka to the beaten curds.

Vada being fried

Heat sufficient oil in a pan for deep fry.  Now take a small ball of grounded urad dal and place it on a plastic sheet.  (apply water if necessary to the plastic sheet) Make small circle and make a hole in the middle with your finger.  Now carefully drop the vada in the oil.  In the same manner you can make remaining  vadas.  Fry until golden color.  Drain and drop them in the Curd mixture.  Soak them for 20 to 30 mins.  Refrigerate and serve them chilled.

Aavadalu (Dahi wada)

Yummy Aavadalu/Dahi wada are ready..........enjoy......They are also called as Peruguvadalu in Andhra and Dahi wada in North India.

By Mrs Uma ramana


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