Thayir Vadai Recipe - South Indian Curd Vadai

Thayir Vadai Recipe
Thayir Vadai (Curd Vadai / Dahi Vada) is ammas favorite and I have seen her order it when we visit restaurants. I like chaat style dahi vada more than this one but can have it once in a while esp during the train journeys. I saw this recipe in a tamil magazine from library, quickly jotted down the recipe which was long back. And last week when we made uluthu vada I reserved the batter to make this thayir vadai.  I am trying my best to excel in shaping the vadas and this time it was far better than last time so by practise I may get it better. Please check how to shape vadas video here.
Thayir Vadai Recipe
And should I have to mention?! Amma loved it sooo much...ah yes mission accomplished!! :) Once you make the vadas ready assembling is just a breeze. So you can make your own thayir vadai at home itself...Now lets get on and see how to make thayir vada....Shall we?
Thayir Vadai Recipe

Curd Vadai Recipe - Ingredients

Preparation Time : 2 hrs | Cooking Time : 30 mins | Makes : 2 to 3 plates
Recipe Category: Snack | Recipe Cuisine: South Indian

Thick Curd (Yogurt) - 2 cups
Carrot(grated) - 2 tbsp or as required
Kara Boondi - 4 tbsp or as required
Coriander leaves - 1 tbsp chopped
Salt - to taste

For the vada:

Urad Dal - 1/2 cup
Salt - to taste
Water - as required
Oil - to deep fry

To grind to a paste:

Coconut - 2 tbsp
Green chilli - 1
Ginger - 1/4 inch piece

To temper:

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Jeera - 1/4 tsp
Curry leaves - few
Hing - a generous pinch

Method:

  1. Soak urad dal for 1 -2 hours at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture in a grinder sprinkling water now and then. Dont add much water as the batter will become runny.The batter should be thick and fluffy as shown,add required salt and mix well.Take a polythene sheet or milk cover slightly greased with a drop of oil. Wet you right hand, then make a small ball out of the batter and pat it on the milk cover. Now make a hole in the middle and carefully transfer it to the kadai(It only comes by practice I havent mastered it too so keep trying :))
    How to make rajma masala - Step1
  2. Heat oil in a kadai.Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out once it becomes golden brown on both sides and drain in tissue paper.Set aside.Add the ingredients listed under 'to grind' to a mixer.
    How to make thayir vadai - Step2
  3. Grind it to a semi fine paste.Whisk the curd well add required salt.Add the paste to the whisked curd and mix well.Heat oil and temper the items listed under 'to temper', transfer to the curd mixture.
    How to make thayir vadai - Step3
  4. Give a quick stir. Make the other ingredients ready.Then add the vadas to hot water,remove it immediately - this is to make the vadas soft and make it absorb curd well.
    How to make thayir vadai - Step4
  5. Add the vadas to the curd mixture and arrange it in a plate.Pour the curd mixture over the vadas, then garnish with grated carrot,boondi and coriander leaves.
    How to make thayir vadai - Step5
Serve at room temperature or chilled.
Thayir Vadai Recipe

My Notes:

Thayir Vadai Recipe

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