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    You are here: Home / Recent Posts / Thayir Vadai | Curd Vada

    Thayir Vadai | Curd Vada

    Last Updated On: Jan 7, 2025 by Sharmilee J

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    Thayir Vadai is a comforting, delicious snack made by dunking vada in curd & garnished with spices and kara boondi. Thayir Vadai also known as Curd Vadai is a great mid-day snack in summer that is relished by all. Learn to make Thayir Vadai with step by step pictures.

    thayir vada served

    Thayir Vadai also known as Curd Vadai is amma’s favorite and I have seen her order it when we visit restaurants. I like chaat style dahi vada more than this one but can have it once in a while especially during the train journeys. I saw this recipe in a tamil magazine from library, quickly jotted down the recipe which was long back.

    Jump to:
    • About Thayir Vadai
    • Thayir Vadai Ingredients
    • How to make Thayir Vadai Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Thayir Vadai

    Thayir Vadai is medu vada dunked in thick curd with tempered spices, garnished with carrot and kada boondi. It is a delicious snack that is quite filling too. I love thayir vadai only in some hotels as those days I rarely make at home. Now I make it whenever I make medu vadai, reserve few for the sake of it.

    And last week when we made uluthu vada I reserved the batter to make this thayir vadai.  I am trying my best to excel in shaping the vadas and this time it was far better than last time so by practice I may get it better. Please check how to shape vadas video here.

    thayir vada served

    Thayir Vadai Ingredients

    • Vada – Make medu vada, dunk in hot water squeeze excess water and use the vadas.
    • Thick curd – Use thick curd, beat it well and use it.
    • Tempering – A tempering is made using oil, mustard seeds, hing and cumin seeds.
    • Garnishing – Grated carrot and kara boondi is used.

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    How to make Thayir Vadai Step by Step

    1.Soak urad dal for 1 -2 hours at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture in a grinder sprinkling water now and then. Don’t add much water as the batter will become runny. The batter should be thick and fluffy as shown,add required salt and mix well.Take a polythene sheet or milk cover slightly greased with a drop of oil. Wet you right hand, then make a small ball out of the batter and pat it on the milk cover. Now make a hole in the middle and carefully transfer it to the kadai(It only comes by practice I haven’t mastered it too so keep trying.

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    2.Heat oil in a kadai. Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out once it becomes golden brown on both sides and drain in tissue paper.Set aside. Add the ingredients listed under ‘to grind’ to a mixer.

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    3.Grind it to a semi fine paste. Whisk the curd well add required salt. Add the paste to the whisked curd and mix well. Heat oil and temper the items listed under ‘to temper’, transfer to the curd mixture.

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    4.Give a quick stir. Make the other ingredients ready. Then add the vadas to hot water, remove it immediately – this is to make the vadas soft and make it absorb curd well.

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    6.Add the vadas to the curd mixture and arrange it in a plate.Pour the curd mixture over the vadas, then garnish with grated carrot,boondi and coriander leaves.

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    Serve at room temperature or chilled.

    Expert Tips

    • Never use sour curd for making thayir vada.
    • Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture.
    • Soaking urad dal for more time say 4-5 hours) makes the vadas absorb less oil.
    • You can even dip the vadas in buttermilk instead of hot water.
    • While tempering you can even use 2 red chilies.
    • I used only 1 cup of curd in the stepwise pictures and reserved the remaining curd for the reserved vadas.

    Serving and Storage

    Thayir Vadai can be served for snack time. This keeps well in fridge for 1 day as curd may get sour, it is recommended to serve and consume it fresh.

    thayir vada served

    If you have any more questions about this Thayir Vadai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Curd Vadai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Thayir Vadai Recipe | Curd Vada Recipe

    Thayir Vadai is a comforting, delicious snack made by dunking vada in curd & garnished with spices and kara boondi. Thayir Vadai also known as Curd Vadai is a great mid-day snack in summer that is relished by all. Learn to make Thayir Vadai with step by step pictures.
    Prep Time4 hours hrs 15 minutes mins
    Cook Time30 minutes mins
    Total Time4 hours hrs 45 minutes mins
    Servings2 plates
    AuthorSharmilee J

    Ingredients

    • 2 cups thick curd / yogurt
    • 2 tablespoon carrot grated
    • 4 tablespoon kara boondi
    • 1 tablespoon coriander leaves chopped
    • salt to taste

    For making vada

    • 1/2 cup urad dal
    • salt to taste
    • water as required
    • oil to deep fry

    To grind to a paste

    • 2 tablespoon coconut
    • 1 green chilli
    • 1/4 inch piece ginger

    To temper

    • 1 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon jeera
    • few curry leaves
    • a generous pinch hing

    Instructions

    • Soak urad dal for 1 -2 hours at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture in a grinder sprinkling water now and then. Don’t add much water as the batter will become runny. The batter should be thick and fluffy as shown,add required salt and mix well.Take a polythene sheet or milk cover slightly greased with a drop of oil. Wet you right hand, then make a small ball out of the batter and pat it on the milk cover. Now make a hole in the middle and carefully transfer it to the kadai(It only comes by practice I haven’t mastered it too so keep trying.
    • Heat oil in a kadai. Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out once it becomes golden brown on both sides and drain in tissue paper.Set aside. Add the ingredients listed under ‘to grind’ to a mixer.
    • Grind it to a semi fine paste. Whisk the curd well add required salt. Add the paste to the whisked curd and mix well. Heat oil and temper the items listed under ‘to temper’, transfer to the curd mixture.
    • Give a quick stir. Make the other ingredients ready. Then add the vadas to hot water, remove it immediately – this is to make the vadas soft and make it absorb curd well.
    • Add the vadas to the curd mixture and arrange it in a plate.Pour the curd mixture over the vadas, then garnish with grated carrot,boondi and coriander leaves.
    • Serve at room temperature or chilled.

    Notes

    Never use sour curd for making thayir vada.
    Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture.
    Soaking urad dal for more time say 4-5hrs) makes the vadas absorb less oil.
    You can even dip the vadas in buttermilk instead of hot water.
    While tempering you can even use 2 red chillies.
    I used only 1 cup of curd in the stepwise pictures and reserved the remaining curd for the reserved vadas.
    Nutrition Facts
    Thayir Vadai Recipe | Curd Vada Recipe
    Amount Per Serving (100 g)
    Calories 209 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 16mg5%
    Sodium 2044mg89%
    Potassium 293mg8%
    Carbohydrates 25g8%
    Fiber 7g29%
    Sugar 7g8%
    Protein 12g24%
    Vitamin A 1576IU32%
    Vitamin C 104mg126%
    Calcium 194mg19%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: RandomPosts, Recent Posts, Savoury Snacks, Teatime snacks, youmaylike

    Reader Interactions

    Comments

    1. RAKS KITCHEN

      April 01, 2013 at 11:12 am

      Wish I could have it as such, super tempting and lovely clicks

      Reply
    2. Sathya...

      April 01, 2013 at 11:17 am

      Looks So Good, "ll definitely try…

      Reply
    3. Sathya...

      April 01, 2013 at 11:29 am

      Looks So Good, "ll definitely try…

      Reply
    4. AparnaRajeshkumar

      April 01, 2013 at 11:59 am

      liked the photos !

      Reply
    5. Arthy Suman

      April 01, 2013 at 12:04 pm

      Its my mom's fav too… Looks so delicious….

      Reply
    6. Sangeetha Nambi

      April 01, 2013 at 12:05 pm

      OMG ! its tempting me badly….

      Reply
    7. Veena Theagarajan

      April 01, 2013 at 12:35 pm

      So tempting clicks.. Love it..

      Reply
    8. CHITRA

      April 01, 2013 at 2:21 pm

      Pass me here , its my favv……:)

      Reply
    9. JEYASHRI SURESH

      April 01, 2013 at 2:39 pm

      We too make it in the same way, Pretty clicks and nicely done

      Reply
    10. Teena Mary

      April 01, 2013 at 10:40 pm

      Ahh..Perfectly made!! Loved the presentation & step by step clicks 🙂 Awesome!!!

      Reply
    11. Vardhini

      April 03, 2013 at 4:22 am

      Love thayir vadai, but I am the only one who loves it at home :(. So, I make it only rarely.

      Reply
    12. sara abdul

      July 02, 2014 at 7:06 pm

      Dear sharmi,i sent u a msg. Anxious for your reply. Also i cudnt find recipe of medu vadai.

      Reply
    13. sara abdul

      July 02, 2014 at 7:06 pm

      Dear sharmi,am a passionate follower of your blog. But one thing. Am a disaster with medu vada. Everytime i make it the vada explodes in the oil and splashes all over my face, hands and neckand all over the kitchen and have sustaines bad oil scalds. Even now sitting with oil burns on my neck. Kindly relieve me from this problem. Pls tell me how to avoid this.

      Reply
      • SHARMILEE J

        July 07, 2014 at 1:28 am

        The trick is to grind the batter smooth without any whole dal present in it…If you have even 1 or 2 urad dal in the batter and if you dont have the vada shape and make like bondas then it will explode…So be careful while grinding.Hope this helps!

        Reply
    14. divya devarajan

      March 03, 2016 at 10:44 pm

      Mouth watering… Never made a vada … Will trt it for sure.. Thanks alot

      Reply
    5 from 4 votes (4 ratings without comment)

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