Another version of this yogurt based snack, known as Perugu garellu in Telugu and Thayir Vada in Tamil is prepared almost on the same lines as the dahi vada. I learnt this dahi vada recipe from a North Indian friend, who regularly makes it for pot-luck parties. Linda, the chick peas and diced potatoes served with yogurt and tamarind chutney is the dahi papri chaat which is different from dahi vada. We in Tanzania make it the same way but add little bit of sugar with the curd and then dot the dahivadas with tamrid thick chatney which is left a bit sour so as to get the taste of sweet and sour.


Perugu garellu, a popular snack in Andhra is prepared by dunking black gram lentil vadas in curds and pouring a seasoning of mustard seeds, black gram dal and curry leaves over them. Absolutely lip smacking snack and as you bite into a soft, melt-in-the-mouth, delicious vada, it leaves you will a myriad of contrasting flavors that tickle your taste buds, whetting your appetite for more. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney. Vadas are urad dal dumplings or fritters which are soaked in yogurt and served with green chutney or tamarind chutney.


I think they both mean the same recipe and are probably known by different names in different regions of the north.



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