Thayir Vadai (Curd Vadai / Dahi Vada) is ammas 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 esp during the train journeys. I saw this recipe in a tamil magazine from library, quickly jotted down the recipe which was long back. 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 practise I may get it better. Please check how to shape vadas video here.
And should I have to mention?! Amma loved it sooo much…ah yes mission accomplished!! 🙂 Once you make the vadas ready assembling is just a breeze. So you can make your own thayir vadai at home itself…Now lets get on and see how to make thayir vada….Shall we?
Curd Vadai Recipe – Ingredients
Preparation Time : 2 hrs | Cooking Time : 30 mins | Makes : 2 to 3 plates
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Thick Curd (Yogurt) – 2 cups
Carrot(grated) – 2 tbsp or as required
Kara Boondi – 4 tbsp or as required
Coriander leaves – 1 tbsp chopped
Salt – to taste
For the vada:
Urad Dal – 1/2 cup
Salt – to taste
Water – as required
Oil – to deep fry
To grind to a paste:
Coconut – 2 tbsp
Green chilli – 1
Ginger – 1/4 inch piece
To temper:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Jeera – 1/4 tsp
Curry leaves – few
Hing – a generous pinch
Method:
- 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. Dont 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 havent 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.
My 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 🙂
Wish I could have it as such, super tempting and lovely clicks
Looks So Good, "ll definitely try…
Looks So Good, "ll definitely try…
liked the photos !
Its my mom's fav too… Looks so delicious….
OMG ! its tempting me badly….
So tempting clicks.. Love it..
Pass me here , its my favv……:)
We too make it in the same way, Pretty clicks and nicely done
Ahh..Perfectly made!! Loved the presentation & step by step clicks 🙂 Awesome!!!
Lovely perfect crisp rounded plump vadais! Why dunk them in curd? Appidiyae saapiduvane!
Shobha
http://www.anubhavati.wordpress.com
Wow!! Thair vadai looks awsome! Your clicks for procedures too looks perfect and interesting!!
my latest recipe
Love thayir vadai, but I am the only one who loves it at home :(. So, I make it only rarely.
Dear sharmi,i sent u a msg. Anxious for your reply. Also i cudnt find recipe of medu vadai.
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.
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!
Mouth watering… Never made a vada … Will trt it for sure.. Thanks alot