Thayir Vadai
Thayir Vadai aka Curd Vada / Dahi Vada is a south indian snack prepared by soaking plain vadai in curd / yogurt/ dahi and tempered with spices.
Servings: 10 Vadai
Ingredients
Ingredients to make Medhu Vadai
- 1/2 cup Whole Urad dal skinned
- 2 each Green Chilli spicy variety
- 1 inch Ginger
- 3/4 teaspoon Salt kosher/kallu uppu
Ingredients for the Curd Mix
- 2 cups Curd / Plain Yogurt
- 1 cup Milk Warm
- 1/2 teaspoon Salt or as needed
- 3 cups Oil for deep frying
Ingredients for Tempering
- 2 teaspoons Oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Split Black gram
- 1/2 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1/4 teaspoon Asafoetida
Ingredients for Garnish & Decoration
- 1/4 cup Carrot grated
- 1 tablespoons Coriander & Curry leaves finely chopped
- 1/2 teaspoon Red Chilli powder optional for decoration
- 1/2 cup Kara Boondi optional for decoration
Instructions
- Soak urad dal in enough water for 3 hours.
- Grind to a thick consistency along with green chilli, ginger, salt and water.
- Heat oil in a kadai, shape the dough and deep fry to make vadai. Keep this aside to cool a bit.
- Now soak the cooked vadai in warm milk for 15 minutes.
- Whisk together curd and salt in a bowl and keep it ready.
- Heat oil in a kadai and temper with mustard, split balck gram, cumin seeds and curry leaves. Sprinkle asafoetida and add this tempering to the whisked curd mix.
- Now squeeze the vadai that has been soaking in milk and add it to the curd mix.
- Let it soak for 30 minutes. Serve chilled or at room temperature.
- Just before serving garnish with grated carrot, coriander curry leaves and if you like to decorate... sprinkle red chili powder and top it with Kara Boondi!