Allergens in Perugu Vada: milk, mustard.
Ingredients
Quantities for 4.
- 200g, soaked 4 hours Urad Dal
- 600g, whisked smooth Yogurt
- 3, chopped Green Chilli
- 1 tbsp, grated Ginger
- 2 sprigs Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Dried Red Chilli
- a pinch Asafoetida
- 500ml for frying Neutral Oil
- a handful Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grind the dal with as little water as possible. A wet batter gives flat, oily vadas.
- The soak in warm water after frying is what makes them spongy. Skip it and you get bread in yogurt.
Method
- Drain the dal and grind to a thick, fluffy paste, adding water a spoonful at a time. Beat it by hand for 2 minutes to aerate.A spoonful of batter dropped in water should float. If it sinks, beat it more.
- Mix in the green chilli, ginger and salt. Shape into flat rounds with a hole in the middle and fry until golden.
- Drop the hot vadas into warm salted water for 10 minutes, then squeeze each one gently between your palms.Gently. You are pressing out water, not flattening them.
- Season the yogurt with salt and pour it over the squeezed vadas. Refrigerate at least an hour.
- Heat 2 tbsp oil, splutter the mustard and cumin seeds with the dried chillies, curry leaves and asafoetida, and pour it over. Finish with coriander.
Storage
Keeps 2 days refrigerated. The vadas go on drinking the yogurt, so add a few spoonfuls of fresh whisked yogurt before serving on day two.
Nutrition Low estimate
One serving of Perugu Vada (228 g) is about 427 calories, or 188 calories per 100 g.
Medium protein: 16 g a serving, 15% of the calories
| Per serving228 g | Per 100 g | |
|---|---|---|
| Calories | 427 kcal | 188 kcal |
| Protein | 16.5 g | 7 g |
| Carbohydrate | 40.0 g | 18 g |
| of which sugars | 8.4 g | 4 g |
| Fibre | 8.1 g | 4 g |
| Fat | 23.3 g | 10 g |
| of which saturated | 5.1 g | 2 g |
| of which unsaturated | 17.0 g | 7 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.