Aavada – Andhra Style Scrumptious Dahi Vada

Aavada – Andhra Style Scrumptious Dahi Vada

Whenever we talk about chatpati dishes, dahi bhalla tops the list. Dal dumplings soaked in curd and topped with lots of chutney and spices. This is what a dahi bhalla means to a Punjabi. So, when I read about bhalla without chutney in Amara’s blog, I was curious about its taste and wanted to try myself. By chance, I had made dahi bhallas a day before and there were extra bhallas or vadas lying in my fridge. So I decided to use them to make a different avatar of dahi bhalla. To my surprise they were quite tasty. It gave me a boost and I decided to post this recipe on my blog as well.

In Blogging Marathon, those who have taken part in first three weeks, they have been given privilege to use bookmarked recipes in the fourth week. So this week, I’m going to present my recipes under the theme ‘Bookmarked recipes’. Amara had participated in ‘Journey through the cuisine’  with the theme ‘Andhra cuisine’ in which she had posted the recipe of Aavada, dahi bhalla in Andhra style. I had bookmarked her recipe. This is the best time to use her recipe.  I didn’t do too many changes and used the basic recipe as such to make these scrumptious Aavadas.

Aavada

Stepwise Pictorial Description Of Aavada

Soak urad dal in water for 4-5 hours or overnight.

vada

Drain the water and grind the dal to a paste using few tablespoons of water. Use small portions of dal to grind batchwise that way it becomes easier to grind it into a soft paste. 

vada1

vada2

vada3

Add salt, cumin seeds and beat till fluffy.

vada4

To test whether it’s ready, take water in a bowl. Drop pea sized amount of batter into water. If it starts floating like this, it means batter is  ready.

vada6

Heat oil for deep frying in a pan and heat till piping hot. Reduce flame to medium.

vada7

Take a lemon-sized ball of batter and slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.

vada9

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Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 2-3 minutes.

vada10

While the vadas are soaking, prepare the tempering. Heat 2 teaspoons oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown.

vada13

Add turmeric powder, green chilies, ginger, asafoetida and curry leaves and saute for a few seconds. Turn off heat.

vada15

Beat the thickened curd/yogurt till it becomes smooth & creamy.

vada11

Add chopped onion, coriander leaves,  salt and tempering of spices over the beaten yogurt and mix. Keep aside.

vada12

vada16

Remove the vadas from the water and place on a serving plate. Pour the tempered curd over the vadas. Garnish with coriander leaves and grated carrot.

Aavada

recipe of aavada


Prep Time: 10 min       Soaking Time :5-6 hrs       Cooking Time:  15 min


Ingredients of Aavada

Urad dal
1 cup
Green chilies 2, finely minced
Ginger 1", finely minced
Cumin seeds
½ teaspoon
Saltto taste
Oil for deep frying

For tempering

Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Chana dal ½ teaspoon
Green chilies
2
Asafoetida a pinch
Curry leaves
1 sprig
Oil 2 teaspoons

For spiced yogurt

Curd
2 cups
Onion
1, chopped
Carrot 1, grated (for garnish)
Coriander leaves for garnish
Tempering

Method

  1. Soak urad dal in water for 4-5 hours or overnight.
  2. Strain the water and grind the dal to a paste using few tablespoons of water. Use small portions of dal to grind batchwise that way it becomes easier to grind it into a soft paste. Add salt, cumin se eds and beat till fluffy.
  3. To test whether it’s ready, take water in a bowl. Drop pea sized amount of batter into water. If it starts floating like this, it means batter is  ready.
  4. Heat oil for deep frying in a pan and heat till piping hot. Reduce flame to medium.
  5. Take a lemon-sized ball of batter and slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color.
  6. Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 2-3 minutes.
  7. While the vadas are soaking, prepare the tempering. Heat 2 teaspoons oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown. Add turmeric powder, green chilies, ginger, asafoetida and curry leaves and saute for a few seconds. Turn off heat.
  8. Beat the thickened curd/yogurt till it becomes smooth & creamy.. Add chopped onion,  salt and tempering of spices over the beaten yogurt and mix. Keep aside.
  9. Remove the vadas from the water and place on a serving plate. Pour the tempered curd over the vadas. Garnish with coriander leaves and grated carrot.

I am sending this recipe for Blogging Marathon #64 Week 4 Day 1 under theme Bookmarked Recipes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

 

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