Tag Archives: Deep frying

Aavadalu (Perugu Vada)


This is a much-loved Andhra tiffin item. It is served at least once during weddings and other functions, as well as made at home during festivals. And sometimes, just for the sake of it! πŸ™‚

Perugu Vada along with normal Vada

Perugu Vada along with normal Vada

Recently we decided to make it at home, just-for-the-sake being the reason! And that my parents were around, and we wanted to have something special for them.

The preparation for this particular needs a lot of planning, and cannot be made at the spur of the moment. There are 2 components for this dish: the vada and the curds/yoghurt.

The yoghurt needs to be sweet i.e. freshly set. Even a slight sourness would spoil the final result. So it is important to set the curds early in the morning, so that it’s ready by the time of making the vadas.



  • Preparation for Vada:
    • Soak the urad dal for 3 hours, remove all water and then grind to a thick batter.
    • Add small amounts of water to help grinding, if needed.
    • Keep the batter for the vada refrigerated for a couple of hours before using. This will prevent the vadas from soaking too much oil.
  • Preparation of the yoghurt:
    • Add salt, turmeric, curry leaves, coriander, chopped ginger and green chillies and mix well
    • fry the tadka in 1tsp oil. Once the aavalu start popping, add to the yoghurt and set aside
  • Making the Vadas:
    • Heat a large wok with oil enough for deep-frying. Set to medium heat, and ensure the oil is well heated.
    • Keep a sheet of plastic (an empty milk packet will do) and a basin of water at hand
    • Make the sheet slightly wet by passing your wet hand over it.
    • Then take a small amount of vada batter and spread into a circle over the wet patch
    • Be careful that your hand is wet at all times, but that you are not adding more water to the batter.
    • Gently lift the sheet and transfer the flat circle of vada batter onto your hand, and transfer to the oil.
      • This is the difficult part, and comes only with practice.
    • Fry till nicely brown-ed and removed from the oil into a basin for cooling.
    • transfer to yoghurt when cooled and turn over so that it is coated with yoghurt properly.

Set aside when done for a few hours. Once the yoghurt seeps into the vadas, the taste of the dish will get enhanced.

This can be had as a snack or dinner, or as a side dish for lunch. Very versatile indeed! πŸ™‚

Aloo Bajji with Green Chillies


The credit for this dish goes to my mother-in-law on her recent visit to our house for Dussera.

As part of their usual ritual of getting us all the lovely vegetables available in Andhra, and not so easily available in Bangalore, they got us some lovely green chillies ideal for bajjis. Unknown to everyone, I’d managed to procure some myself on a recent visit to Chikpet. SO it was mirchi overload at home! πŸ™‚

On mahaNavami, part of the menu included vadas. But the DH and I had earmarked that particular dish for VijayaDasami. So it was aloo bajji that became a part of the menu.

Owing to the excess of mirchis at home, my ma-in-law decided to use that as the base for the batter, instead of the usual red chilli powder. The result was quite interesting!!!


  • 1/2 cup besan
  • 1/2 cup rice flour
  • 8-10 bajji mirchis
  • 1/2 tsp salt
  • pinch of cooking soda


  • Grind the chillies to a fine paste.
  • Mix all the batter ingredients and add water till it becomes a thick batter, thick enough to coat the potatoe slices. Make sure there are no lumps in the batter.
  • Using a slicer,cut the potatoes into fine slices
  • heat oil in a deep wok for deep frying
  • Dip the slices of potatoes into the batter and drop into the hot oil. The bajji will puff up a bit if the batter is mixed right.

Serve hot! The green chillies in the batter give a more subtle taste than the red chillies. So the final result will tease the senses with the taste without the spicy heat.


Mirchi Bajjis (Mirapakaya Bajjis)


This is definitely favourite across chai shops and restaurants alike in South India. Most evening snack menus aren’t really complete without the mirchi bajji. The mirchi used for the bajjis are however different from the regular ones used for cooking.Β  These are larger and slightly lighter in colour, andΒ  not as hot as regular chillies.

However the heat from the chillies varies depending on where you buy them. The ones from Andhra Pradesh are definitely spicier than ones I’ve had anywhere else. I’m guessing that’s because of the hot climate.. πŸ˜€

Recently Hubby brought home some mirchis form a newly opened vegetable shop on the way from office. So we decided to make it a ‘special’ Sunday, and have some hot bajjis with chai (in his case) and coffee (in my case). I was also a bit apprehensive in actually making it, since this was my first ever attempt. But the result was YUMMY!

6 mirchis, split through the center for the filling
Oil, for deep frying

1 tbsp dhania (coriander seeds)
1/2 tsp salt
a small piece of tamarind, washed and soaked

3 tbsp besan (gram flour)
a pinch of salt
a pinch of cooking soda


  • Grind the mixture for the filling till it is a smooth paste.
  • Stuff into the mirchis, taking care the mirchi isn’t split too much.

  • Mix the batter ingredients together is a wide bowl with some water. The batter should be smooth, and thick.
  • In a wok, heat the oil for deep frying.
  • Once the oil is hot, dip a stuffed mirchi into the batter and roll it till it is completely covered with batter, and gently lower it into the oil.
  • turn it over a couple of times to ensure the mirchi is done all over.
  • Once it has browned a bit, drain and set aside.
  • Repeat the process for all the mirchis.

Serve hot, with chai! πŸ™‚