Maa Inti Vanta

Namaste,…Swagatam,..suswagatam….Welcome to Maa Inti Vanta and enjoy my dishes

Aavadalu Monday, March, 5, 2007

Filed under: Andhra Bhojanam — coolpepper @ 8:07 pm

                                                            I like to start the A –Z of typical Andhra food. This is inspiration I got from Nupur. I think its good start and hope I ll continue it and finish it properly.
Aavadalu :

What is this?
Aavdalu is a yogurt based snack in Andhra Pradesh. It is also called as Perugu garelu. It is similar to the famous north Indian snack – Dahi vada.


                                              Aavadalu garnished with coriander leaves

Vada/Garelu : Its a Indian snack shaped like doughnut and made from black gram lentils.
When is it made?
Garelu/vada is the mandatory first course of any festive meal and also during the guest visits.

How is it different from dahi vada?
The basic idea of either dahi vada or Aavadalu is same – The hot deep fried vadas/garelu are put in thick beaten yogurt. The difference is – in aavadalu, the blackgram lentil`s vada/garelu are dipped in a seasoned yogurt. The yogurt is seasoned with blackgram lentil, bengalgram, mustard seeds, green chilli, and curry leaves. Whereas in dahi vada, the vadas/garelu are dipped in a plain yogurt, and topped with crushed black pepper, chat masala, coriander leaves, etc..

Proverb associated with garelu:
                                                    “Thinte garelu thinali, vinte bharatam vinali”
This is very popular saying/proverb in Andhra. This means “Either you have to eat garelu or have to listen bharatam.”  Bharatam/Mahabharat is a Sacred and India’s greatest epic. This dish is related with the epic for the reason of its taste, a heavenly taste to say.

How is it served?
Whether it’s a dahi vada or aavadalu, they have to be soaked( in yogurt) for atleast 2 hours before serving. Can be served chilled or at room temperature( as long as the yogurt doesn t turn sour).

The funny explanation that my grandmom gave to me about the name aavadalu when I was kid 

 “Ee vadalu kadu kaabatti aa vadalu.” I hope telugu friends have understood this. The meaning goes like this :
Ee = These ; Vadalu = Plural form for vada ; Kadu = No/not ; Kaabatti = so ; Aa = Those ;  – “Not these vadas so that vadas. She meant by these vadas are the normal vadas that we prepare.
She also told me that, in olden days, when there was no fridge, this method was used to avoid throwing away of leftover vadas that were made. Vadas/ Garelu was/is the mandatory first course of any festive meal and also during the guest visits. ” Hope this is not a funny explanation.

This is my entry to VCC Q4 – You can cook for FAHC Campaign

Recipe :
Source – Grandmom
Makes – 7 – 8 medium size

Things needed for recipe :
For Vada/garelu :

Blackgram lentils – 1 cup
Ginger – Small piece
Green chillies – 2-3 finely chopped (acc to ur taste buds)
Cumin seeds – 1-2 tspn
Salt to taste
Oil for deep frying

For seasoning:

Curd – 2 – 3 cups
Blackgram lentils – 1 tspn
Bengalgram – 1 tspn
Mutard seeds – 1/2 tspn
Green chillies – 1 finely chopped
Curry leaves – 7-10 leaves
Turmeric powder a pinch
Coriander leaves for garnishing

How do we prepare :
1. Soak the blackgram lentils for 4-5 hours.
2. Clean them well and grind to paste by adding ginger and little salt. Remember it should be a tight paste.So do not add water.
3.Now remove from the grinder , add jeera, finey chopped green chillies. You can also salt at this point if you feel it to be less salty.

Vada/Garelu batter  Vada / garelu Batter with cumin seeds – Just before frying
4.Take a deep frying vessel and add enough oil for deep frying.

 Batter made into doughnut shape 5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet. Make a hole in the centre of the vada.

Getting fried 7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a     golden brown colour.

Vada/garelu in seasoned yogurt8.Immediately drop them into the seasoned yogurt.

9.Garnish with coriander leaves
Serve chilled or at room temperature.

Seasoning :

Ingredients needed for seasonig1. Heat the oil in a pan, add blackgram lentils, bengal gram, mustard seeds, green chill and turmeric powder. When mustard seeds pop, add curry leaves.
Seasoning, yogurt2. Switch off the stove and add this seasoning to the thick beaten yogurt. Add salt to taste


                                             Aavadalu garnished with coriander leaves

1. Do not use sweetened yogurt. I have used dried curry leaves
2.  This dish can be served chilled or at room temperature but remember the yogurt should not turn sour.


30 Responses to “Aavadalu”

  1. Madhavi Says:

    Hi Bhargavi,

    Garelu are all time favourite in our house. Just love the step to step explanation u have given.


  2. asha Says:

    Looks so delicious and little diff, from how I make.Thank you for a traditional recipe Bhargavi.

  3. swapna Says:

    i love this dish!!!!!looks yummy bhargavi!!!my hubby don’t like this much.:-(.but for me this is loike heaven…!!!!will post my version sometime ..

  4. soumya Says:

    Hey This looks great ..I just love emme…. cant resisit.Wonderful pics too…..can i have a bit please…Im comming right now do save some for me…

  5. Monisha Says:

    Thank you for the awesome step-by-step instructions! Looks absolutely delicious!

  6. I am speechless with hunger! This looks so wonderful and I will echo Monisha — thank you for the excellent step-by-step instructions 🙂


  7. sumitha Says:

    Wow loved reading your post,very informative,waiting for the other recipes in the A to Z theme

  8. jyotsana Says:

    wow dahi vada,its making me hungry ya.yummy pics in step to step.i m going to making ur Aavadalu.bye & tc……….

  9. Rajani Says:

    Hi Bhargavi
    Nice step by step procedure and feel liking eating. I am
    looking forward to your A-Z andhra series. Yay……

  10. Arjuna Says:

    Avadalu yumm! They are my all time favorite.

  11. Priya Says:

    WOW…thats a wonderful idea to have a A-Z for Andhra food…I look forward to the series. Great job 🙂
    and the aavadalu look yummmyy….I’m going to take the easy route today. I got a pack of frozen Udipi dahi vada’s last nite 😉

  12. Vini K Says:

    Hey Bhargavi,this is my favourite dish!but I can never get the vadas with holes.I always make the plain flat vadas.Also traditionally, in our families,vadas with holes are only made for ceremonies of death or for Anjaneya vada mala pooja.

  13. harekrishnaji Says:

    Aavdalu Aavadala ( In Marathi it means I like )

  14. Pavani Says:

    Avadalu look delicious. Thanks for sharing the recipe.

  15. Lera Says:

    Awesome pictures! Mouth watering garelu with creamy dahi.I’m tempted to make this cool dish for this summer’s getting hotter by the day.

  16. Dilip Says:

    mouthwatering dish…looks devine…I gotta try this very new to me…although I have had dahi vadas before not the same yours…thanks for sharing

  17. Shilpa Says:

    Hi, I’m new here, but this dish looks too good! Made my own vadas recently, but used unskinned urad dal, so had lots of black dots in my vada. 😦

  18. Malar Gandhi Says:

    Your photos look great!(as usual)
    I wonder how you manage to take snap at each step. Great work!

  19. Menu Today Says:

    Curd vada looks great!!!! Your version is little diff.from mine. Thanks for sharing.

  20. Mythili Says:

    Amusing read, Bhargavi. Aksharam tappu lekunda chaala baaga rasi anthakante baaga explain chesaaru. Much too much meeru!
    Looking forward to ‘B’.


  21. seema Says:

    Lovely pics and this looks so much like our dahi wada. Yum yumm

  22. smitha Says:

    we call them perugugarelu and they are my all time favorite.Very nice pictures

  23. preeti Says:

    i am a newly wed grl frm andhra n i came to US soon after my marriage…i learnt mst of the dishes frm cooking blogs…i found ur website recently n liked ur recipes a lott…its been a lng time since u posted any recipes in ur blog…i hope evrythng is okay wth u.

  24. Vanishree Says:

    I like your blog very much.
    If you are interested in link exchange than please leave a comment on
    Happy Blogging 🙂

  25. Deepa Says:

    Hey Bhargavi

    This is the first time i am visitng your blog .Too good man ..Excellent photo’s and recipes ..Would keep visitng you often

  26. kalpana Says:

    wowww…that looks awesome! great collection of recipies!

  27. madhoori Says:

    Hello bhargavi,
    Havent heard from u from a long time.???happened

  28. Rahin Says:

    hi bhargavi , recently started blogging , i love the andhra version of dahi wada , the light greenish color ……v gud 🙂

  29. Srivalli Says:

    Hey you have a nice blog…and that too featuring andhra bhojanam..great…and Avadalu is great…nice story behind it too…


  30. mamta Says:

    hi bhargavi!
    thankx a ton for adding me.though i noticed late.thats a new recipe for dahi vada.and very good u stay in tokyo ,coz i also stay same.

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