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FiberFood Glutenfree Kids Friendly NoOnion-NoGarlic Pooja / Gathering Protein Rich SouthIndian Recipes Travel Food Vegan

Perugu Vada / Dahi Vada (South Indian style)

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2-3 hrs   CookTime:2 hrs   Cuisine:Indian

Perugu vada / dahi vada (south indian style), a protein enriched appetiser / snack for traditional gatherings & pooja(s) in any South Indian household. 

What a refreshing chilled savoury dish, to relish upon during a hot summer weekend evening (along with family) for snack or supper. We often have this scene in my home, why bcoz, my hubby and my daughters love this savoury snack any time of the year. So, on their demand I make it a point to prepare this every now & then! Simple ways to comfort them! 🙂 

How to make South Indian Style Medu Vada / Minapa Gaarelu

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Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Related Posts: 

  1. Mung Dal Nuggets / Pesarapappu Vada (Air-Fryer & Deep-Fry)
  2. Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer & Stove-top)
  3. Masala Vada / Masala Fritters

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Ingredients:

  • South Indian Medu Vada / Minapa Gaarelu / Lentil Nuggets – 10
  • Fresh Thick Curd / Yogurt / Dahi – 1 cup
  • Water – ½ cup
  • Salt – as per taste
  • Fresh Coriander Leaves – 2 tablespoons (chopped)
  • Red Chilli Powder – a pinch
  • Green Chillies – 10
  • Khara Sev / Khara Boondi – 2 tablespoons

Ingredients for Tempering:

  • Cooking Oil – 3 tablespoons
  • Curry Leaves – 10
  • Jeera / Cumin Seeds – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Mustard Seeds / Aavalu – ½ teaspoon
  • Dry Red Chillies – 4 (optional)
  • Urad dal / Minapappu / Split Black gram – ½ teaspoon (optional)

Special Ingredients:

  • Curry Leaves
  • Red Chilli Powder
  • Fresh Coriander Leaves

Step wise pics Procedure:

perugu vada / dahi vada (south indian style)
Place the medu vada / minapa gaarelu in a wide serving dish. In a small vessel, take the water, curd and salt. Beat thoroughly so that there are no lumps.
perugu vada / dahi vada (south indian style)
Pour whole of the curd mix on to the medu vada. See that every corner is dipped in the curd mix.
perugu vada / dahi vada (south indian style)
Set them aside for about 1.5 to 2 hours. Let them soak & absorb the curd. Just turn them upside down in between.
perugu vada / dahi vada (south indian style)
After the soaking duration is done. Put a small pan on stove top under medium flame. Add all the ‘Ingredients for tempering’ and the slit green chillies. Saute everything & transfer the whole on to the curd in the dish.
perugu vada / dahi vada (south indian style)
Sprinkle the red chilli powder on the curd and garnish with chopped fresh coriander leaves.
Just before serving, top up with khara sev (or) boondi. Serve. Done!

Tips:

  • For the Video & Written Recipe of South Indian Medu Vada / Gaarelu click this link⇒ Medu Vada / Minapa Garelu / Peppery Lentil Fritters
  • ALTERNATE METHOD FOR MAKING DAHI VADA(S):

    • You can transfer the hot medu vada(s) immediately into a bowl of water (room temperature).
    • Let them be there for 2 to 3 mins, Squeeze the water off and then continue above steps.
    • But you need not soak the vada(s) in curd mix, for long time. Just 15min to ½ hr should be fine.
  • Adjust the salt & spice as per your taste.
  • If the vada(s) didn’t soften well, then leave them for ½ hr more.
  • Garnishing with khara sev (or) boondi is just an option to give additional crunch to the entire dish.
  • You can serve them either at room temperature or chilled. While chilled form tastes best.

Result:

  • This, Perugu vada / dahi vada (south indian style), just melts in mouth.
  • With its soft texture, the spice infused curds and crunchy sev on top makes it truly heavenly for those who love savoury dishes.48018621112_d2f59e092f_o

You can Pinit here for later, Pinterest link:

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