Name: Majjiga Garelu (Dahi vada) recipe by SriCharani Ravinuthala at BetterButter
Prep time: 195 min
Cook time: 40 min
Total time: 235 min
Yield: 2
Ingredients: Urad dal 1 cup; Chopped ginger 1 inch; Onion 1 finely chopped; Green chillies 2 finely chopped; Curry leaves 1/2 cup; Coriander 1/2 cup finely chopped; Cumin seeds 1 tablespoon; Salt 1 tablespoon; 500 ml Yoghurt/Curd; Dry Red chillies 2 to 3; Water 1 to 2 cups; Cumin Seeds 1 teaspoon; Mustard Seeds 1 teaspoon; Turmeric powder 1/4 teaspoon; Methi seeds 1/2 teaspoon; Oil 1 cup for deep frying

Ingredients Serving: 2

Urad dal 1 cup
Chopped ginger 1 inch
Onion 1 finely chopped
Green chillies 2 finely chopped
Curry leaves 1/2 cup
Coriander 1/2 cup finely chopped
Cumin seeds 1 tablespoon
Salt 1 tablespoon
500 ml Yoghurt/Curd
Dry Red chillies 2 to 3
Water 1 to 2 cups
Cumin Seeds 1 teaspoon
Mustard Seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Methi seeds 1/2 teaspoon
Oil 1 cup for deep frying

Instructions

Clean the lentils using running water 2 to 3 times to remove any impurities.
Soak lentils in plenty of water for about 3 hours.
Grind lentils in a mixer or stone grinder to a thick paste along with ginger.
Use very little water grind the soaked lentils into paste or thick batter.
Take the batter in a bowl and add all the ingredients under the heading to season the batter.
Mix it well with your hand to incorporate all the stuff into the batter.
Heat oil in a pan over medium heat.
Add red chillies, cumin seeds, mustard seeds and fenugreek seeds.
When mustard seeds splutter, add turmeric powder and curry leaves.
Turn off the heat.
Whip yoghurt to a smooth consistency and add water,salt and turmeric powder to get the required consistency.
It should be basically very thick.
Now pour the tempering on on top of whipped yoghurt.
Heat oil in a heavy bottomed pan over medium heat.
Wet your hands and make small balls out of batter.
Flatten the ball and make a hole at the centre and gently slide it into the oil.
Alternatively you can take the ball of batter on a plastic cover by wetting your hands occasionally and form a disc shape.
Place a hole in the centre and drop them into hot oil for deep-frying.
Drop the garelu/vadas carefully into hot oil and deep-fry them on both sides into to just turn light golden colour.
It shouldn’t become crisp on the top like the regular vada, otherwise it will not absorb yoghurt.
Now take this vada and drop it in a bowl filled with water.
Take it out in 30 seconds, squeeze the water just by putting the vada in the middle of both your palms or between 2 spoons.
We are doing this process so that the vadas absorb curd very well and they will be very soft.
Now drop this vada in tempered curd.
Repeat the same process for all the vadas and flip them to the other side after an hour to make sure it absorbs curd on the other side also.
South Indian Style Dahi Vada will be ready after an hour of soaking.
Refrigerate and serve chilled. You can use it for 2 to 3 days when refrigerated.

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