Perugu Vada with Boondi

Instructions

1. 1

   Prepare Vada Batter (Soak Time: 4-6 hours)

   • Rinse 1 cup of urad dal thoroughly and soak it in ample water for at least 4 to 6 hours, or overnight.
   • Drain the water completely. Transfer the soaked dal, 3 green chillies, and 1-inch ginger to a wet grinder or a high-speed blender.
   • Grind to a thick, smooth, and fluffy batter, adding water 1 tablespoon at a time only as needed (about 2-3 tbsp total). The batter must be very thick.
   • Transfer the batter to a large bowl. Add 0.5 tsp salt and 0.25 tsp hing. Using your hand or a whisk, beat the batter in a circular motion for 5-7 minutes to incorporate air. This is key for soft vadas.
   • To check the consistency, drop a small dollop of batter into a bowl of water. It should float immediately. If it sinks, beat for a few more minutes.
2. 2

   Fry the Vadas (Time: 15-20 minutes)

   • Heat 2 cups of oil in a kadai or deep pan over medium heat (around 170°C / 340°F).
   • Dip your hands in water. Take a lemon-sized portion of batter onto your wet palm, flatten it slightly, and make a hole in the center with your thumb.
   • Gently slide the vada into the hot oil, away from you. Fry 3-4 vadas at a time to avoid overcrowding the pan.
   • Fry on medium heat, turning occasionally, until they are evenly golden brown and crisp. This should take about 6-8 minutes per batch.
   • Remove the fried vadas with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
3. 3

   Soak the Vadas (Time: 15 minutes)

   • In a wide bowl, take 4 cups of lukewarm water and add 0.5 tsp of salt. Stir to dissolve.
   • Immediately immerse the hot, freshly fried vadas into the salted water. Let them soak for 15 minutes. This step makes them incredibly soft.
   • After soaking, take each vada and gently press it between your palms to squeeze out the water. Do this carefully to avoid breaking them. Arrange the squeezed vadas in a serving dish.
4. 4

   Prepare the Spiced Yogurt (Time: 5 minutes)

   • In a large mixing bowl, add 2.5 cups of thick curd. Whisk it vigorously until it is smooth and creamy, with no lumps.
   • Stir in 1 tsp salt, 0.5 tsp sugar (if using), and about 0.5 cup of water to achieve a thick, pourable consistency. The yogurt should be thick enough to coat the vadas well.
5. 5

   Prepare the Tempering (Time: 3 minutes)

   • Heat 1 tbsp of ghee in a small pan (tadka pan) over medium heat.
   • Add 1 tsp mustard seeds and let them splutter.
   • Add 0.5 tsp cumin seeds, 1 tsp urad dal, and 2 broken dried red chillies. Sauté for about 30 seconds until the dal turns light golden.
   • Add the sprig of curry leaves and the remaining 0.25 tsp of hing. Be careful as it will splutter. Sauté for another 10 seconds and turn off the heat.
   • Immediately pour this hot tempering over the prepared yogurt mixture and mix well.
6. 6

   Assemble and Chill (Chill Time: 1-2 hours)

   • Pour the tempered yogurt evenly over the squeezed vadas in the serving dish, ensuring each vada is fully submerged.
   • Cover the dish and refrigerate for at least 1-2 hours. This allows the vadas to absorb the spiced yogurt and the flavors to meld beautifully.
   • Before serving, garnish generously with 2 tbsp of finely chopped coriander leaves. Serve chilled.