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Soft, spongy lentil fritters soaked in a cool, spicy, and tangy yogurt mixture. This classic Andhra dish is a perfect appetizer or snack, finished with a flavorful tempering of mustard seeds and curry leaves.
Prepare Vada Batter (Soak Time: 4-6 hours)
Fry the Vadas (Time: 15-20 minutes)
This recipe goes great with these complete meals
Soft, spongy lentil fritters soaked in a cool, spicy, and tangy yogurt mixture. This classic Andhra dish is a perfect appetizer or snack, finished with a flavorful tempering of mustard seeds and curry leaves.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 416.61 calories per serving with 17.75g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Soak the Vadas (Time: 15 minutes)
Prepare the Spiced Yogurt (Time: 5 minutes)
Prepare the Tempering (Time: 3 minutes)
Assemble and Chill (Chill Time: 1-2 hours)
For added texture and color, garnish with grated carrots, crispy boondi, or vibrant pomegranate arils just before serving.
Add 2 tablespoons of finely chopped onion and 1/4 teaspoon of crushed black pepper to the vada batter for a spicier, more savory fritter.
For a North Indian Dahi Vada style, omit the tempering. Instead, serve the yogurt-soaked vadas with a drizzle of sweet tamarind chutney, spicy mint chutney, and a sprinkle of roasted cumin powder and red chilli powder.
Urad dal is a fantastic source of vegetarian protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curd (yogurt) used in this dish is a natural probiotic. It introduces beneficial bacteria to your digestive system, which can improve digestion, enhance nutrient absorption, and boost immunity.
Yogurt is packed with calcium, a mineral crucial for maintaining strong bones and teeth, as well as for proper nerve and muscle function.
The addition of spices like ginger and asafoetida (hing) not only adds flavor but also has carminative properties that help prevent bloating and indigestion often associated with lentils.
Hard vadas are usually the result of two things: the batter was not aerated enough, or they were fried on very high heat. Ensure you beat the batter vigorously for 5-7 minutes and perform the 'float test' to confirm it's light enough. Frying on medium heat allows them to cook through and puff up properly.
This happens if the batter is too thin or the oil is not hot enough. The batter should be very thick. If the oil temperature is too low, the vadas will soak up oil instead of cooking quickly. Make sure a small drop of batter sizzles and rises to the top immediately when dropped in the oil.
Perugu Vada is moderately healthy. The vadas are deep-fried, which adds calories and fat. However, the urad dal is an excellent source of plant-based protein and fiber, and the yogurt provides beneficial probiotics for gut health. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of 3 Perugu Vadas contains approximately 380-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the yogurt used.
Yes, you can make vadas in an air fryer for a lower-fat version. Pipe or place the batter on parchment paper, brush with oil, and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway. Note that the texture will be denser and less spongy compared to the traditional deep-fried version.
Perugu Vada can be stored in an airtight container in the refrigerator for up to 2 days. In fact, the flavor often improves on the second day as the vadas absorb more of the spiced yogurt.
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