Dahi vada / Thayir vadai Recipe

Name: Dahi Vada / Thayir Vadai Recipe
Total time: 30 min
Yield: 11
Cuisine: South Indian

Recipe By sakshi nillawar

Thayir vadai is the South Indian variation of dahi vada and is spiced and sour to taste.

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Ingredients for Dahi vada / Thayir vadai Recipe

As Required For Vada Batter
0.09 cup Urad Dal
0.18 cups cups water for soakin
0.09 g reen chili - finely chopped
0.18 teaspoons 2 teaspoons
0.09 inch Ginger
To Taste As per taste Salt
As Required Other Ingredients For Thayir Vadai
as required Oil for deep frying
as required warm water for soaking vadas
As Required For coconut Paste
1/50 cup Fresh grated coconut
0.09 g Green chilli roughly chopped
0.18 tablespoons 2-3 tablespoons
As Required For Curd (Thayir) Mixture
0.18 cups fresh chilled curd
To Taste as per taste salt
As Required For Tempering Thayir Vada
0.09 tablespoon Oil
1/20 teaspoon Mustard seeds
0.55 g Curry leaves chopped
0.09 g Dry red chili broken and seeds removed
As Required For Garnishing Thayir Vadai
0.09 pinches Kasmiri red chilli powder - peanche
0.18 tablespoons 2-3 tablespoons
as required Imli chutney

Directions: Dahi Vada / Thayir Vadai Recipe

STEP 1.Rinse 1 cup urad dal a couple of times in water. Then soak the urad dal in 2 cups water overnight or for at least 4-5 hours.
STEP 2.Later drain all the soaked water.
STEP 3.Add the urad dal in a grinder jar.
STEP 4.Add salt as required.
STEP 5.Grind to a smooth fluffy batter. If possible, then do not add any water while grinding. If not able to grind, then add 2 to 3 tablespoon water. If the batter has a medium consistency, then its difficult to shape vadas. So the batter has to be thick.
STEP 6.Take the ground batter in a bowl. Add 1 green chili (finely chopped), 2 teaspoons chopped curry leaves and 1 teaspoon finely chopped ginger.
STEP 7.Briskly & vigorously stir the batter for a minute or two with a spoon or spatula. This makes the batter fluffy and light. As a result you get softer and porous vadas. However the vadas should not be very light or fluffy as then they break in curd.
STEP 8.Frying Vadai
STEP 9.Heat oil for deep frying in a kadai or pan. Check a small portion of the batter and if it comes gradually and steadily, the vadas can be fried.
STEP 10.Now wet your palms with water and take some batter in your right palm. With the help of the left hand, shape the batter first.
STEP 11.Then make a hole in the center with a thumb.
STEP 12.Gently slid the doughnut shaped vadai into medium hot oil. If you are unable to make the doughnut shaped vadas, then use a spoon and drop the batter in medium hot oil.
STEP 13.Make other vadas this way and then add them to the kadai. You can fry the number of vadas depending on the size of your kadai.
STEP 14.When the base is light golden, turn over with a slotted spoon and continue to fry the vadas.
STEP 15.Turn over a couple of times and fry the vadas till they are crisp and golden. Continue to fry the vadas in batches till crisp and golden.
STEP 16.Drain the medu vadas on kitchen paper tissues to remove excess oil.
STEP 17.When they are still hot, add the vadas in warm water and let them soak for 15-20 minutes.
STEP 18.Making Coconut Paste
STEP 19.In a small chutney grinder jar, add ¼ cup fresh grated coconut and 1 green chili, roughly chopped.
STEP 20.Add 2 to 3 tablespoon water and grind to a smooth paste. Keep aside.
STEP 21.Making Curd (Thayir) Mixture
STEP 22.In another bowl, take 2 cups chilled curd. Add salt as per taste.
STEP 23.With a wired whisk mix and whip the curd till smooth.
STEP 24.Now add the ground coconut+green chilli paste.
STEP 25.Mix again very well. Check the taste and add more salt if required.
STEP 26.Tempering Curd (Thayir) Mixture
STEP 27.Heat 1 tablespoon oil in small pan or tadka pan.
STEP 28.them crackle.
STEP 29.When the mustard seeds finish crackling, then add 6 to 7 curry leaves, (chopped or whole) and 1 dry red chili (broken and seeds removed). Mix well and fry for a few seconds till the red chilies change color. Do ensure that the red chilies do not burn.
STEP 30.Now add the tempering mixture in the curd.
STEP 31.Mix very well.
STEP 32.Making Thayir Vada
STEP 33.After soaking the vadas will soften, increase a bit in size as well as their color will change.
STEP 34.Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.
STEP 35.Press all the soaked vadas this way and arrange them in a platter, tray or bowl.
STEP 36.Pour the tempered curd (thayir) on the vadas. allow the vadas to absorb the curd for minimum of 30 minutes or for a few hours. If keeping for 3 to 4 hours, then cover and refrigerate.
STEP 37.Before serving, sprinkle some red chili powder on top.
STEP 38.Then sprinkle some finely chopped coriander leaves. You can also add some masala boondi on top. Grated carrots and roasted cumin powder can also be added.
STEP 39.Serve thayir vada. Leftover thayir vadai can be refrigerated.

Nutrition
value

112

calories per serving

4 g Fat5 g Protein14 g Carbs3 g FiberOther

Current Totals

Fat
4g
Protein
5g
Carbs
14g
Fiber
3g

MacroNutrients

Carbs
14g
Protein
5g
Fiber
3g

Fats

Fat
4g

Vitamins & Minerals

Calcium
47mg
Iron
1mg
Vitamin A
47mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
20mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
46mg
Manganese
< 1mg
Phosphorus
84mg
Selenium
8mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By sakshi nillawar