Thayir Vadai | South Indian Dahi Vada

 

 

 

Thayir Vadai is very simple and tasty recipe which i made first time for this April theme. I prepared this vada and soaked in whisked spicy curd for one hour before serving and garnish with khara boondi and coriander for extra crunch. Here you can check other dahi vada recipes: Oil free Dahi bhallas, Dahi Bhallas, Thapuda Chaat and more.

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To prepare tasty thayir vadai or curd vadai, always use fresh and rich curds which enhance the taste and flavors. To prepare this recipe you have to soak the dal and grind them to smooth paste and fried them and soak in tadka curd. For garnishing you can use onion, coriander, khara boondi, green chilies and grated carrot whatever you like.

 

 

What we needed to prepare thayir vadai:

For Vadas

1/2 Cup Urad Dal/ Split Black Gram

2 Green Chilies, Chopped

1 Tsp. Ginger Paste

1 Medium Onion, Chopped

6-8 Curry Leaves, Roughly Chopped

2 Tbsps. Green Coriander, Chopped

Salt to Taste

1/2 Tsp. Asafoetida

For Yogurt Mixture

1 Cup Fresh Yogurt

1/4 Cup Milk

Salt to Taste

1 Tsp. Sugar

For Tempering

Few Curry Leaves.

1 Tbsp. Oil

1 Tsp. Mustard Seeds

For Garnishing

Boondi

Green Coriander, Chopped

Carrot, optional

Pinch of Red Chili Powder

 

How to make thayir vadai at home:

Wash and soak the dal into water for 5-6 hours. Grind the dal into wet grinder with salt and asafoetida without adding water. Transfer the smooth batter into bowl. Add chopped chilies, coriander, grated ginger, curry leaves and onion. Mix well and beat the batter till to smooth and fluffy.

Heat the enough oil in deep pan. Wet your hand and take a small portion and shape it like medhu vada and press the vada in the centre by thumb. Place it into hot oil. Fry them till to golden brown. Repeat the same process with remaining batter. Soak the vadas into water and leave them atleast 30-40 minutes. Combine salt, sugar and milk into curd and whisk well till to smooth. Heat the oil in separate pan. Add mustard seeds and curry leaves. Add this tempering into yogurt and mix well. Squeeze out the water and keep the vadas in curd mixture. Place the vadas into serving dish and garnish with boondi and coriander leaves. Serve immediately.

5 from 7 votes
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Thayir Vadai | South Indian Dahi Vada

Thayir Vadai is very simple and tasty recipe in which fried this vada and soaked in whisked spicy curd for one hour before serving and garnish with khara boondi and coriander for extra crunch.

Course Side Dish, Snack
Cuisine South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg

Ingredients

For Vadas

  • 1/2 Cup Split Black Gram
  • 2 Green Chilies, Chopped
  • 1 Tsp. Ginger, Grated
  • 1 Medium Onion Chopped
  • 6-8 Curry Leaves
  • 2 Tbsps. Green Coriander Chopped
  • Salt to taste
  • 1/2 Tsp. Asafoetida
  • Oil For Frying

For Yogurt Mixure

  • 1 Cup Fresh Yogurt
  • 1/4 Cup Milk
  • Salt to Taste
  • 1 Tsp. Sugar

For Tempering

  • 1 Tbsp. Oil
  • Few Curry Leaves
  • 1 Tsp. Mustard Seeds

For Granishing

  • Khara Boondi
  • Green Coriander Chopped
  • Onion Chopped
  • Pomegranate Arils

Instructions

  1. Wash and soak the dal into water for 5-6 hours. Grind the dal into wet grinder with salt and asafoetida without adding water. 

  2. Transfer the smooth batter into bowl. Add chopped chilies, coriander, grated ginger, curry leaves and onion. Mix well and beat the batter till to smooth and fluffy. 

  3. Heat the enough oil in deep pan. Wet your hand and take a small portion and shape it like medhu vada and press the vada in the centre by thumb.

  4. Place it into hot oil. Fry them till to golden brown. Repeat the same process with remaining batter.

  5. Soak the vadas into water and leave them atleast 30-40 minutes.

  6. Combine salt, sugar and milk into curd and whisk well till to smooth.

  7. Heat the oil in separte pan. Add mustard seeds and curry leaves. Add this tempering into yogurt and mix well.

  8. Squeeze out the water and keep the vadas in curd mixture. 

  9. Place the vadas into serving dish and garnish with boondi and coriander leaves. Serve immediately. 

 

 

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11 thoughts on “Thayir Vadai | South Indian Dahi Vada”

  1. Love the thayir vada South indian style. But I am not sure we garnish it with boondi. 🙂 But we are all boondi lovers at home and wouldn’t mind it at all!

  2. Yummy yummy and so yummy. I love thayir vada but rarely make it at home because of my husband’s aversion to yogurt – I don’t want to spend too much time on making them just for myself. So, I drool looking at lovely recipes like yours.

  3. Excellent choice for the letter and we love thayir vadas so much. Those boondi on top, though its become a trend now, adds such a crunch to the whole experience.

  4. The south indian version of dahi vada looks so sinful and tasty, I would love to dig in right fro the screen.

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