Curd vada/south indian thayir vada Recipe

Cooking Directions

• STEP 1.Soak urad dal and rice together for a few hours, then grind into a smooth batter.
• STEP 2.Add chopped onions, green chilies, ginger, curry leaves, and salt to the batter.
• STEP 3.Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil. Fry until golden brown.
• STEP 4.Remove the vadas from the oil and soak them in water for a few minutes to remove excess oil.
• STEP 5.Squeeze out the water from the vadas and place them in a bowl of beaten yogurt.
• STEP 6.Add salt, sugar, and a pinch of asafoetida to the yogurt and mix well.
• STEP 7.Garnish with chopped coriander leaves and serve chilled.

Cooking Tips

• Make sure the batter is not too thick or too thin. It should have a dropping consistency.
• You can add grated coconut or chopped cashews to the batter for extra flavor and texture.
• Soaking the vadas in water helps to make them soft and also removes excess oil.
• You can adjust the amount of sugar and salt in the yogurt according to your taste preference.

Storage and Serving

• Curd vadas are best served chilled, so refrigerate them for at least an hour before serving.
• You can garnish the vadas with a sprinkle of red chili powder and roasted cumin powder for added flavor.
• Leftover vadas can be stored in an airtight container in the refrigerator for up to 2 days.