Thayir Vadai/Dahi vada, a delicious snack made from vada and curd. For diwali and aadi festival, we usually prepare both uluntha vadai and masala vadai along with susiyam in the morning and do poojai before breakfast. After having breakfast with all those vadai and susiyam, everyone in the family got bored of eating the left over vadai as it is, so in the afternoon or in evening, Amma makes this delicious Thayir vada and it would be gone in minutes.
This Thayir vadai recipe is so easy if you have vadai/vada already in hands. Do the basic tempering for curd and let the vada to be soaked in it for a while. That's it, your Thayir Vadai is ready. I have seen many recipes in which the vadas are soaked in hot water before put it in curd for easy soaking, but Amma never did like that and i simply follow the way she prepared. Give it a rest for 30 mins, it would be well soaked and delicious on each mouthful.
Procedure
Thayir Vadai
Preparation Time : 3 hrs | Cooking Time : 20 mins | Makes : 4
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1
Curry leaves - few
Salt - to taste
Oil - for frying
*Curd - 1/2 cup
Milk - 1 to 1&1/2 tbsp
Corinder leaves - few
Grated Carrot - 1 tbsp
To Temper
Oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Asafoetida powder - a pinch
Curry leaves - few
* For the give quantity of urad dal, there would be 10-12 vadai, but i have used only 4 vada for thayir vadai and the quantity of curd is only for 4 vadai
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1
Curry leaves - few
Salt - to taste
Oil - for frying
*Curd - 1/2 cup
Milk - 1 to 1&1/2 tbsp
Corinder leaves - few
Grated Carrot - 1 tbsp
To Temper
Oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Asafoetida powder - a pinch
Curry leaves - few
* For the give quantity of urad dal, there would be 10-12 vadai, but i have used only 4 vada for thayir vadai and the quantity of curd is only for 4 vadai
Soak the urad dal for 2 hrs. In the meantime, chop the onions, chili into small pieces and keep aside. Drain the water from urad dal and add into the mixie/blender jar.
Add ice cold water little by little into urad dal and grind into thick batter. Take the batter in a bowl and add the chopped onions, chilies curry leaves & salt into it.
Mix it well and now the batter is ready to make vada. Heat the oil for deep frying. Deep your hand in water and take a small amount of batter.
Make a hole in the center of the batter with your thumb.
Gently drop into the hot oil and cook on both sides until it becomes crispy and golden brown on both sides. Remove it from oil and put it on tissue paper. Do the same for the remaining batter.
Now let's flavor the curd for thayir vadai, Take the curd, milk, coriander leaves(finely chopped) and salt in a bowl and beat it well until it all blends together. Temper the ingredients listed under "To Temper" in the ingredient list .
Add the tempering into the curd and mix well. Then add the vada into the curd and finally add the grated carrot into it and let it rest for minimum 30 mins before serving.
Tada, Thayir Vadai/Dahi Vada is ready.
Notes:- Use fresh curd and adding milk helps to avoid curd turning into sour so quickly.
- When you're in cold place, add little less milk and more curd.
- Also milk helps to soak the vadai well.
- Give a rest time of atleast 30 mins before serving.
- If you prepared this ahead, keep it in refrigerator till use.
- For crunchiness, you can sprinkle some sev on top of the vada while serving.
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