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THAYIR VADAI / CURD VADA RECIPE

by admin on September 13th, 2010

Thayir vadai / Curd vada Recipe

Thayir Vadai is a comforting South Indian snack that is perfect as a part of a feast! It can be made ahead and hence quite stress free. Good quality non sour curd and the right batter consistency (for the vadai) are just the things you need to make perfect thayir vadais / curd vada. Once you master this, you will see yourself making this interesting dish more often than you would imagine!

Ingredients

Urud dhal – 1 cup

Thoor dhal – 1/2 cup

Green chillies – 4 to 5

Ginger – 1/2 inch

Fresh curd – 2 cups (remember the curd vada will not taste good if the curd is sour, so always use fresh curd)

Milk – 1/2 cup

Coconut – 1/2 cup

Green chillies – 3

For seasoning

Mustard seeds – 1/2 teaspoon

Curry leaves – few

Salt – to taste

For Garnishing

You can use grated carrots, chopped coriander leaves or bhondi as garnishing for thayir vadai / curd vada.

Method

Soak urud dhal and thoor dhal together by adding enough water. Soaked somewhere between 1 to 3 hrs (longer the better).

Whip curd and milk together. Grind coconut and green chillies to a smooth paste by adding sufficient water. Mix the ground paste and salt to the curd.

Take a kadai, pour 1 tablespoon of oil and keep on heat. Once hot, add mustard seeds and when it starts to crack add curry leaves to it. Now pour the seasoning to the above curd mixture and keep it aside.

Now wash the soaked urud and thoor dhal thoroughly.

Grind the above dhal, green chillies, ginger together by adding enough water little by little. If too much water is added to the batter, vadai will absorb lot of oil. Remember to get soft vadai the technique is to grind the vadai batter perfectly. The batter should resemble the consistency of whipped cream.

Add salt to the vadai batter just before you make the vadai (salt added to the batter and left for a long time will make the batter consistency little watery).

Keep oil in the kadai and heat it.

Take a thick plastic sheet for the size of  your palm and place it in your hand. Take a small sized batter (a golf ball size is my preference), place in the plastic sheet on your hand, flatten it a little  and make a whole in the centre with your finger and put it in the oil.  Keep water in a bowl next to you and keep dipping your hands inside it everytime when you take the vadai batter to make vadai and if needed to make the hole in the vadai  so that the batter doesn’t get stuck to your hands and it comes out from the plastic sheet in a clean way and helps to handle the batter better.

Fry the vadai thoroughly by turning occasionally. When cooked remove from heat and drain the oil and immediately place hot vadai in the curd mixture.

Do not crowd the curd mixture with vadai. When adding a new batch of vadai to the curd remove the earlier batch of soaked vadai from the curd mixture and place it on a plate.  Finally, pour the remaining curd on the vadai’s in the plate and garnish with your preferred topping.

Tasty curd vada / thayir vadai is ready.


From → Tiffin Varities

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