Thayir Vadai | Curd Vada
Thayir Vadai is a comforting, delicious snack made by dunking vada in curd & garnished with spices & kara boondi. Thayir Vadai is a great mid-day snack in summer that is relished by all. Thayir Vadai also called Curd Vada recipe is published in this post with step by step pictures.
Servings2 plates
Ingredients
- 2 cups thick curd / yogurt
- 2 tablespoon carrot grated
- 4 tablespoon kara boondi
- 1 tablespoon coriander leaves chopped
- salt to taste
FOR THE 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
Making Vada:
- 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 urad dal 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.
Seasoning Vada:
- 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 Curd Vada at room temperature.
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 | Curd Vada
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.
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