Dahi Vada / Perugu Gaarelu

Serves - 4 People
Prep Time - 5 Hrs
Cooking Time - 30 Min

INGREDIENTS
2 Cups    Urad Dal /Minapappu Skinless (You can use whole or split)
1 Tbsp    Pepper
1 Tbsp   Ginger
1 Tbsp   Cumin Seeds
Salt As Required

For Tadka / Seasoning
1 Tbsp      Mustard Seeds
1 Tbsp      Cumin Seeds
1/2 Cup    Curry Leaves
3                 Red Chillies (add more if you want it to be spicy)
4                 Green Chilies
1 Tsp         Hing
3 Cups       Yogurt/Curd
Oil/Ghee as Required

PROCEDURE

• Clean,wash and soak the Urad Dal over night or for atleast  4- 5 hrs & grind it to a smooth paste.(Remember not to add too much water while grinding as you don't want the batter to be watery)

• While making vadas add salt,pepper,cumin seeds or if you wish you can add onion ,green chilies and ginger as well.I like it plain.
• I make my vadas on a thin plastic sheet.Slightly wet the sheet & see that you make your vadas round and stiff.

• Now heat oil in a pan and fry the vadas to golden brown.

• Soak them in cold water for 2 - 3 min,remove them and squeeze out the water out of it.

          FOR THE DAHI / YOGURT

• Take a wide bowl and add the yogurt and some water and salt and make to a consistency that you like to have.
• For tadka ,take a pan with some oil/ghee and add all the items listed above and saute them.
• Mix the tadka / seasoning and raw ginger pieces in the yogurt.
• Now take a serving bowl and arrange all the vadas and pour the yogurt mixture evenly all over it covering them completely.

• For best results the vadas are soaked for at least a couple of hours before serving.
• Garnish with coriander and tamarind chutney and it tastes even better.

                                        I'M SURE NO ONE CAN EAT JUST ONE !!!!!!