Indian

Delicious Thayir Vadai


dahi-vada.1024x1024

Thayir or Dahi Vada is again a very popular dish across India with different cooking methods & styles and having different names.

It’s a savory curd dish. Basically it is made with white lentil (urad dal) fritters, which are dipped in thick curd dipping & with a nice flavor tempering. Oh, Yummy!!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                 Total Time                   Yields

25 mins                    30 mins                     55 mins                     1-2 Serving

Ingredients:

For preparation of curd:

Curd –  4-6 cups beaten

Dry red chilies –  2-3 cut into small pieces

Cumin seeds –  1 tea spoon

Mustard seeds –  1 Tea spoon

Carom seed –     1/4 teaspoon

Turmeric powder – 1 tea spoon

Curry leaves – leaves of two sprigs

Ginger -1 tea spoon finely cut or grated

Green chilies -1-2 cut into pieces

Fresh coconut -1/2 coconut finely grated.

Salt -as per taste

For batter:

Split black gram (without skin) -1 cup

Asafetida                  -4 pinches

Water for grinding    -1/4 cup

For frying:        – oil

For soaking:      – 2 liters lukewarm water

For Tempering:

Red chili            -3-4 broken or cut

Cumin seeds -1/2 tea spoon

Mustard seeds -1 teaspoon

Curry leaves (curry patta) – 3-4

Instructions:

  • Wash and soak split black gram (dhuli urad dal) for 4 hours.
  • Grind split black gram (dhuli urad dal) coarsely with water in a blender or on grinding machine.
  • Grind it till it gets fluffy. You can check its fluffiness by dropping a little batter in a bowl of water. If it is fluffy the batter will float on the surface of water. If it does not float means we have to make it fluffy by grinding a bit more.
  • Simultaneously heat oil in a deep pan/wok (Kadai).
  • When the oil is hot enough, make small round balls, flatten a bit and with the thumb make a hole in the center of the flattened circle with wet fingers and dropping them in the hot oil. Stir skimmer with holes. When they are light brown lower the heat and fry one or two minutes more. Take them out in a plate.
  • Immediately transfer these vadas in lukewarm water.
  • Let it sit there for 2 hours so that vadas absorb the water.
  • Now beat the curd and add all the ingredients of curd preparation.
  • Heat 2-3 tablespoon of oil, add cumin seeds, mustard and dry chilies. When it starts crackling and the aroma of chilies starts coming, add turmeric and curry leaves. Fry a little and add it to the curd preparation and mix.
  • Now add fried vadas in the curd after squeezing the water and mix gently.

Note: South Indian dahi vadas are ready to serve. Garnish with fresh green coriander, grated carrot and some dry boondi. Enjoy!

Happy Cooking!!

Recipe by Karuna Saraswat

IMG_3536

Picture courtesy: http://www.shivanimair.cucumbertown.com (great pic)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s