Perugu Vada / Dahi Vada (South Indian style)

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:

For the Video & Written Recipe of South Indian Medu Vada / Gaarelu click this link⇒ Medu Vada / Minapa Garelu / Peppery Lentil Fritters

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

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perugu vada / dahi vada (south indian style)

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 for ‘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.

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.
The above time duration for soaking is given for the medu vada(s) made just before soaking. If the medu vada(s) are made the previous day / more than 4 hrs before, then you would have to soak them for more time (might be for 3 hrs).
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.