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Mar 21, 2011

Thayir Vadai/Dahi Vada

  1. Urad dal   1 cup
  2. rice flour   1tsp
  3. Curd    2 cups
  4. Pepper corns    1/2- 1 tsp
  5. Shredded Carrot    1/4 cup
  6. Coriander leaves     few finley chopped
  7. Bhoondi      1/2 tbsp(optional)
  8. Salt    as needed
  9. Oil    for deep frying
To temper
  • Oil   1 tsp
  • Mustard seeds     1/4 tsp
  • Urad dal    1/2 tsp
  • ginger     2tsp(finely chopped)
  • Green chillies    1-2 (finely chopped)
  • Hing     a pinch
  1. Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste with pepper corns and very little water.
  2. then transfer the grounded urad dal batter to a bowl,add enough salt and 1-2 tsp rice flour and mix well 
  3. Heat oil in a wok (for deep frying),Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your finger and drop gently in to the hot oil.
  4. Fry in medium flame until light golden brown on both sides.
  5. In a wide bowl take some hot water and add little salt , mix well and keep aside.
  6. Now transfer the hot fried vadas to the Hot Water and soak it for 30 minutes.
  7. Meanwhile temper the curd with tempering ingredients and add enough salt and mix well.
  8. And after 30 minutes,take a bowl pour tempered curd (should be little thin) and add the soaked vadas and refrigerate for 1 hour or until the time to serve.
  9. Take the soaked vadas from the fridge just 10-15 minutes before you serve and Serve the chilled Dahi/thayir vadas with some shredded carrots and bhoondi on top 
Beat the curd/yogurt well before tempering.
Water should be hot not boiling hot.
Drain the water from the soaked vadas completely using colander or slotted laddle and add it to the curd.

1 comment:

  1. We tried this thayir vada recipe today and it came out perfect & delicious.
    We all liked & enjoyed it verymuch,we are going to make this often at our place.
    Thanks for sharing this nice recipe in your blog.



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