PROTEIN RICH THAYIR VADAIS/DAHI VADAS/PERUGU VADAS
How to make this fluffy curd vadas?
Ingredients, we need:
Whole deskinned Urad Dal 200 gms
Cold-pressed Groundnut OIl to deep fry 500 ml
Bellary onion 1 pc
Green chillies 2 pcs
Curry leaves 20 pcs
Coriander greens, a few
Asafoetida one pinch
Grated ginger 1 inch
Rock salt 1 tsp
Fresh Cow curd 500 ml
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Wash Whole deskinned urad dal two times and soak in water for one hour.
Drain the water completely. Grind the dal with 1/2 tsp rock salt to a smooth batter.
Don't add water. The water absorbed by dals during the soaking process is enough to grind smoothly. If needed, splash little water. However, the batter should be thick.
Transfer the batter to a dry mixing bowl.
Chop half of the bellary onion lengthwise.
Chop one green chilly into fine rings.
Grate the ginger.
Chop the curry leaves and coriander greens roughly.
Add onion, green chilly, curry leaves, coriander greens and grated ginger and mix well to combine.
Heat oil to deep fry.
Dip the palms in water and take a portion of batter and roll into a ball-shaped batter and flatten it and make a hole in the centre.
Lower the vadas one by one in hot oil. Allow frying into golden brown vadas.
Observe the oil bubbles cease
Collect them on oil absorbent paper keep ready.
Seasoning of the fresh cow curd now:
Add salt to curd and mix well.
Heat a tempering pan with 1 tbsp groundnut oil.
Add mustard seeds to pop up.
Add chana dal 1 tsp and fry until they turn golden brown.
Add another half of Bellary onion, green chilly, curry leaves and coriander greens.
Add grated ginger.
Saute for a while until the onion turn golden brown.
Add asafoetida and cumin seeds
Transfer the fried contents to the Curd and mix to combine.
Place vada one by one and immerse into curd.
Soak the vadas in curd for half an hour.
Delicious curd vadas are ready to relish. It can be had with breakfast, lunch and dinner or evening tiffin.
Cooking time 1.10 minutes
Serving: 3 persons