Dahi vada / perugu vada


Today is Durgashtami – the day when Durga devi was victorious over demon Mahishasura. The most famous durga devi temple in Andhra pradesh is in Vijaywada.

On the occasion of durgashtami, I remember savouring vada as naivedyam. I learnt this recipe from my friends and it is sightly different than what I had been used to. I liked this variation.

Dahi vada

Dahi vada

Ingredients

  1. Urad daal  –  one cup
  2. Yogurt  –  three cups
  3. Crushed roasted jeera  –  two tsp
  4. Red chilli  –  half tsp
  5. Sugar  –  two tblsp
  6. Salt  –  to taste
  7. Sweet chutney  –  to garnish
  8. Cashew pieces  –  few
  9. Oil  –  to deep fry

Procedure

Wash and soak urad daal for six hours. Drain and grind to a paste (do not add water). Transfer in to a bowl.

Vada batter

Vada batter

Add little salt and mix well. Batter should be light and fluffy. ( to test – put some batter in a water, batter should float in the water.)

Wet your hands, take little vada batter, put some cashews in middle and shape them like vada on a plastic paper or your palm. Make sure that the cashew is not visible and completely covered within batter.

Deep fry them in hot oil until golden brown. (Fry them on a slow heat). Remove it and drop in luke warm water for 20 mins or until they are soft.

In another bowl whisk the yogurt along with sugar. While serving vadas, squeeze the water. Place them on a plate or bowl. Add whisked yogurt on top, sprinkle little jeera powder, red chilli powder and sweet chutney. (i had made some vadas without hole)

Quantity

Serves four to five

Time

7 hrs including soak time

Expiry

One day

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