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Wednesday, March 23, 2016

A - Aavada /Dahi Vada - Andhra Style

Aavada is a traditional Andhra Dish where Urad dal Vada is soaked in Majjiga Charu/Pulusu which is tempered and spiced yogurt/curd. 

We are starting mega marathon this month 26 days, 26 recipes and every day, the letter of the food changes A-Z. I chose Andhra Cuisine for the entire month. 

So, here's my first day with Avada a dish which is loved by entire family. 

Preparation Time: 10 minutes 
Dal Soaking Time: 5-6 hours
Blending Time: 10 minutes 
Cook Time: 2 minutes per batch 
Avada Soaking Time : 3-4 hours
Serves: 5-6

For Vada:
Urad Dal with skin/pottu Minappappu: 2 cups
Green Chilies: 6-8 chopped 
Ginger : 2" piece chopped 
Salt to taste

For Spiced Yogurt/Curd  or Majjiga Charu:
Yogurt/Curd: 4 cups
Onion : 1 large cut in half and sliced
Green chilies: 10 cut in half
Ginger: 2" piece 
Garlic: 5 cloves 
Turmeric: 1 teaspoon 
Curry leaves: 2 sprigs

For tempering:
Dry red chilies: 3 
Minappappu/Urad dal : 2 teaspoons 
Jeera/ Cumin Seeds : 1 teaspoon 
Aavalu/Mustard Seeds : 1 teaspoon 


Soak the dal for 5-6 hours, then wash and rinse well to get all the skin off.
Add Ginger, green chili pieces and grind into a fine batter. Add very little water. Add salt and mix well once done.

Take the yogurt in a large bowl, add turmeric and onions, mix well. 
Take green chilies, ginger and a pinch of salt in a small blender or mortar and pestle and make a rough paste.
Heat 2 teaspoons of oil for tempering, add all the ingredients listed and fry for 1 minute until the seeds are golden and the mustard seeds splatter. Add the green chilli paste, chopped garlic and fry for 1 minute. 
Add this to yogurt and mix well. Crush the red chilies into pieces for better flavor.

Heat oil for deep frying, take a large lemon size ball and make Vada shape on a plastic sheet or a paper. Add 3-4 vadas to the oil and fry them in batches.
Once they are golden brown, take the Vada, drop it into a bowl of water. After 1 minute, Gently squeeze the vadas by placing them between your palms and drop into yogurt.
Let them soak the yogurt and spices for 3-4 hours before serving. Refrigerate the leftovers for 2-3 days.

Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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  1. I am always tempted to see the delicious Andhra recipes.Very nice choice.Andhra version of Dahi vada looks very delicious.

  2. Love the Andhra version of the Dahi vada. Looks so flavorful. Looking forward to the rest of your recipes :)

  3. No one can say no to this yummy dahi vada. The vada by itself looks so crisp and yum and on top of that the yummy dahi adds more flavor. Delicious.

  4. The dahiwadas look super delicious . Like the addition of spices to both wadas and curd .

  5. I did not know dahi vada is called avada in Telugu. In fact I was trying to recollect what it is called. I guess I grew up calling it dahi vada and it is nice to know what is it is called in Telugu.

  6. We too love these yummy, spicy vadas. My version is coming later. :)

  7. Yummy looking aavadas Amara. Looking forward to your month long Andhra recipes.

  8. What a wonderful choice..even I didn't know the name was this..:)..I know it only as perugu forward to know more..

  9. That is one delicious looking dish. Looking forward to all your Andhra dishes..

  10. Ahhh what a choice Amara superb. First I wanted to do Andhra cuisine but most of the recipes are there in my blog from our own cuisine so dropped that idea. Amara your aavadas are making me drool yes it's a family favorite here too...

  11. Looks delicious!! Guess we will have more from the cuisine to experiment next time. love the theme, waiting for the rest of the posts!!

  12. Looks delicious!! Guess we will have more from the cuisine to experiment next time. love the theme, waiting for the rest of the posts!!

  13. My mouth is just watering here.. Simply irresistible Aavadas,feel like having some. Andhra cuisine gonna rock am sure about it.

  14. Even I thought it was called perugu Vada.. Nice start Amara, & look forward to the series

  15. looks tempting Amara....this one is new for me

  16. Dahi vadais are my favourite.i tempted to make some now. Nice choice of state Amara..

  17. Dahi vadais are my favourite.i tempted to make some now. Nice choice of state Amara..

  18. Wow nice version of dahi vadas. Looking forward to more recipes from Andhra

  19. I love dahi vada and this version looks super awesome. Pinning it to make it soon!! Looking forward to many more great recipes.

  20. Hi Amara,

    I simply love Aavadalu. Yours look so creamy and delicious. Is there a reason you choose Pottu Minapappu over plain one? I use whole but skinless Minapappu.

    1. Thanks for your lovey comment Aruna, using pottu Minappappu gives garelu more crispyness and when you are soaking them for hours, they absorb all the flavors vs plain Minappappu or gullu.

    2. I meant Soaking them in Majjiga Charu for hours...

  21. Interesting that you added onions to aavada. Looking forward to all the dishes from my home region.

  22. Interesting recipe,never added onion and garlic in dahi vadas,looks scrumptious.. Waiting for the rest of the recipes.

  23. Thanks everyone for such lovely comments:)

  24. Irresistible Aavada! Love the addition of onions to it!

  25. I had made dahi vadas yesterday only. Still some dried vadas are left, so, today only I'm going to try your seems to be very tempting especially the addition of raw onions

  26. looking forward to learning more about Andhra cuisine and your step by step pics look awesome

  27. The andhra version of thayir vadai !! I love spicy andhra food especially hyderabadi.. Eagerly awaiting the rest of the posts.. :)

  28. As Nisha says this looks so much like our thair vadai. Looking forward to all the Andhra dishes. Wonderful start to this marathon

  29. I love dahi vada and all its versions!