509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)

Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!

Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  

Soaking  Time                  1 Hour

Cooking Time                   20 Minutes

Cuisine                              South  Indian

Recipe Category             Snacks

Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup

Raw Rice                          1 Tablespoon

Green Chilies                   1 no. (Chopped)

Grated Ginger                  1 Tablespoon

Asafetida powder              ½ Teaspoon

Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon

Green Chillies                     3 no.

Thick Curd/ Plain Yogurt      2 Cups

Roasted cumin seed            1/8 Teaspoon.

Finely Chopped Cilantro       2 Tablespoon

Red Chilli Powder                 small pinch

Salt                                    To Taste

Sugar                                 1/8 Teaspoon

For Tadka

Oil                                      1/2 Teaspoon

Mustard Seed                       ½ Teaspoon

Method

For Making Vadas

•                               
• Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

• Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
• Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
• Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
•  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
•  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

• Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
• Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
• •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
• Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
• Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
• Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
• This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
• Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
• Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

Note:

• You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
• You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.