Dahi vada/ Perugu garelu/Aavada

 
Ingredients :

1. Urad dal – 1 cup ( soak for overnight)
2. Yogurt  / curd – 4 cups
3.  Oil for deep fry
4.  Water ( less than 1  cup)
5. carrot shredded – 2 tbsp
6.  Salt to taste

For thadka:

1. Mustard – 1/2 tsp
2. Turmeric powder – 1/4 tsp
3. Urad dal ( whole) – 1/2 tsp
4. Cumin – 1/2 tsp
5. curry leaves – 6 to 8
6.  Red chillies – 3 ( halved)
7.   Oil – 2 tbsp (for tempering)

 Prepartion:

• Beat the yogurt without any lumps and if needed add water to dilute a bit.
• In a saute pan heat about 2 tbsp of oil and add mustard, cumin , urad dal , red chillies , curry leaves one after another slightly saute and add turmeric . Mix and add to the yogurt. Add salt to the yogurt as per taste.
• Grind the urad  dal by adding water little at a time to form a thick batter . The consistency should be thick and fluffy . for 1 cup of dal it would take around 1/2 to 3/4 cup of water . To this add salt to taste and mix well.
• In a deep dish or pan heat oil for frying .
• Take a small bowl of water  and a ziploc bag . Keeping bag in your left hand wet your right hand and then the bag slighty  and take the vada batter and form a small ball . Press the ball on the ziploc bag and make a small hole in the center. Then carefully turn the left hand on to your right hand to have the batter and drop it slowly in the hot oil .
• Depending on the size of the pan and the amout of oil you are taking you can fry 3 to 4 vada’s at a time.
• Fry the vada until they are golden brown on either side .
• Take them out on to a paper towel to remove excess oil . Then drop them in the yogurt .
• Let them rest there for an hour .
• Garnish  it with shredded carrot before serving .