Search Spicy Treats

Jan 3, 2018

Thayir Vadai Recipe | South Indian Style Dahi Vada |

Thayir Vadai Recipe
Happy New Year Wishes to everyone, hope you had a wonderful start of the year. We had a good one too. For the past few days I was busy with kids for creating their own You tube Channel, Yep.,both my kids wanted to have their own channel to share their EV3 Programs. They are so much interested in Robotic Science and now-a-days they spend most of their time with their EV3 Robots and creating new programs.
Thayir Vadai Recipe
Now coming to the recipe Thayir Vadai, Thayir is a south Indian style Dahi Vada, nothing but a soft medhu vada soaked in tempered curd. I made this Thayir Vadai & Sambar Vadai on New Year's day. As kids caught with cold and cough I did not make any sweets and a simple breakfast and lunch with this Thayir Vadai & Sambar Vadai(recipe coming up). You can use freshly prepared vadas for thayir vadai or simply soak the left over Medhu Vadas in hot water and prepare thayir vadai.
Thayir Vadai Recipe
Thayir Vadai Recipe
Prep Time : 3 hours | Cook Time : 25 Minutes
Recipe Category : Appetizer/Snacks | Recipe Cuisine : Indian
Makes   15 vadas
  • Urad dal   3/4 cup
  • Curd    2-3 cups
  • Baking Soda   a pinch
  • Salt  to taste
  • Ginger   2 tsp (finely chopped)
  • Green chilli   4 no. or to taste (finely chopped)
  • Cilantro    2 Tbsp, finely chopped
  • Milk 1/4 cup
  • Kara Boondi   1/4 cup or as needed
  • Oil    for deep frying
To temper
  • Oil   1 tsp
  • Mustard seeds     1/4 tsp
  • Urad dal    1/2 tsp
  • Ginger    1/2 tsp(finely chopped)
  • Curry leaves   few
  • Hing     a pinch
  1. Soak urad dal for 2-3 hrs and grind it to a smooth fluffy paste with  very little water.
  2. then transfer the grounded urad dal batter to a bowl,add enough salt and baking soda and sprinkle a tsp of water and beat the batter well until it is fluffy, airy and soft.
  3. The to the batter add finely chopped ginger, green chilli, cilantro and mix well.
  4. 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.
  5. Fry in medium flame until light golden brown on both sides.
  6. In a wide bowl take some hot water and add 1/8 cup milk, little salt, mix well and keep aside.
  7. Now transfer the hot fried vadas to the Hot Water and soak it for 30 minutes.
  8. Meanwhile beat the curd till smooth and add remaining 1/8 cup milk and mix well, then heat oil in a tempering pan and fry the tempering ingredients and add it to the beaten curd and mix well.
  9. After soaking, drain the water from the soaked vadas completely using colander or slotted laddle and arrange it in a tray.
  10. Now to the soaked and drained soft vadais, add the prepared curd and top it with some finely chopped cilantro, grated carrot and kara boondi.
Grinding in grinder gives good fluffy and more quantity of batter but you can grind it in mixie also, I grounded it in Indian Mixer, also refrigerating the batter for 15-20 minutes helps to get the shape well. If so, refrigerate the ground batter as such, and took it out and follow the rest of the steps to fry the vadas.
You can also add 1-2 tbsp of rice flour to the ground urad dal batter.
Beating of whipping the ground urad dal batter is must.
Adding milk to the hot water is optional, you can simply soak it in plain hot water too.
Use fresh curd for best tasting thayir vadai. If it is a day or 2 days old curd means mix it with milk to balance the sourness.
I did not had enough cilantro so i added some chopped spinach to the batter.
You can also grind ginger and green chillies along with the urad dal.
Step By Step Recipe :


Thayir Vadai Recipe

Thayir Vadai Recipe

No comments:

Post a Comment

Thanks for Stopping by and leaving your lovely thoughts...Your few words means a lot to me.Hope you will Visit again!
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.