Step-by-Step Instructions

1. 1.Prepare Urad Dal for Batter

   Take 1 cup of Urad Dal (Minapa Pappu) in a bowl. Wash it well with water. Add fresh water to soak the dal and keep it aside for 4 hours.

2. 2.Grind the Batter

   After 4 hours, drain the water from the soaked Urad Dal. Transfer the dal into a mixie jar. Add 1 Tsp of salt and 1/4 cup of water. Grind it well until it forms a thick, smooth batter with the required consistency.

3. 3.Mix the Batter

   Transfer the ground batter to a bowl. Mix the batter well by hand for a few minutes to incorporate air, making it light and fluffy. Keep the batter aside.

4. 4.Prepare the Tempered Curd

   Take 1 liter of curd (perugu) in a bowl and churn it well until smooth. Add 1/2 cup of water and churn again to achieve a consistent, slightly thinner texture. Keep aside.

5. 5.Prepare the Tempering

   Heat 2 Tsp of oil in a small pan on a low flame. Add 1 Tsp of mustard seeds and 1 Tsp of cumin seeds. Once they splutter, add 1 Tsp of chopped ginger, curry leaves, 2 chopped green chillies, 1/4 Tsp of hing, and 1/4 cup of coriander leaves. Fry well on low flame until the spices turn slightly brown. Add 1/4 cup of grated carrot (optional) and fry until it softens slightly.

6. 6.Combine Tempering with Curd

   Add the prepared tempering mixture into the churned curd. Add 2 Tsp of salt (as per taste) and mix everything well until thoroughly combined. Keep this tempered curd aside.

7. 7.Prepare Salt Water for Soaking

   In a separate bowl, take 4 cups of water. Add 1 Tsp of salt and 3 Tsp of curd or buttermilk. Mix well until the salt dissolves. Keep this salt water aside.

8. 8.Fry the Vadas

   Heat oil for deep frying in a pan on a medium flame. Apply water to a strainer. Take a small amount of batter with wet hands, place it on the wet strainer, and spread it well to form a round shape. Make a hole in the center of the vada. Carefully drop the shaped vada into the hot oil. Repeat for more vadas, adding them slowly to the oil. Roast the vadas on both sides until they turn golden brown.

9. 9.Soak and Add Vadas to Curd

   Once the vadas are golden brown, remove them from the oil and immediately add them into the prepared salt water. Dip them well and let them rest for 15 minutes. After 15 minutes, gently squeeze the water from each vada. Add the squeezed vadas into the tempered curd mixture. Dip them well into the curd and keep aside for 30 minutes to allow them to soak up the flavors.

10. 10.Serve Perugu Vada

    Garnish the Perugu Vada with grated carrot and fresh coriander leaves. Your delicious Perugu Vada is now ready to serve.