Thayir Vadai

Thayir Vadai Recipe

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About Thayir Vadai Recipe:

A south Indian version of the Dahi vada, where the vada is soaked directly in the savory curd with tempering. The mouth-watering vada is made from white urad dal, green chilies, ginger, and spices.

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  • 2 Hr 40 mins
  • 13 Ingredients
Adjust Servings :

Ingredients for Thayir Vadai Recipe

  • 1/10 cup Whole white urad dal soaked
  • 1/5 inch Ginger roughly chopped
  • 0.40 No.s Green chillies chopped
  • 1/10 teaspoon Asafoetida
  • NaN As required Salt
  • 0.40 tablespoon Water for blending
  • 1/5 teaspoon Oil
  • 1/10 teaspoon Mustard seeds
  • 1/5 teaspoon Split white urad dal
  • 0.40 No.s Dry red chillies broken
  • 1/5 sprig Curry leaf torn
  • 0.40 cup Curds
  • 1/20 cup Coconut grated
  • 3g Fat(7.17%)
  • 8g Protein(19.97%)
  • 24g Carbs(60.00%)
  • 5g Fiber(12.04%)
  • Other(0.82%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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


How to Make Thayir Vadai Recipe

Preparation Direction


Soak whole white urad dal for about 2 hours and strain out the water.

Cooking Directions


Into the chopper, add ½ cup soaked whole white urad dal, 1 inch ginger, 2 green chillies chopped, ½ tsp asafoetida (hing), salt to taste, 2 tbsp water. Blend to get a thick smooth batter. Transfer the batter to a mixing bowl.


Heat the paniyaram pan and drizzle oil inthe cavities. Spoon the batter into each cavity. Cover the pan for about a minute and cook on medium heat till the tops of the vadais are steaming . Then remove the cover and flip over each vadai to ensure that they cook evenly on both sides and are cooked through.


Remove from the pan and keep aside.


For the tadka, in a preheated pan add 1 tsp oil, ½ tsp mustard seeds, 1 tsp split white urad dal and 2 dry red chillies broken. Saute on low heat and allow the seeds to crackle and the dal to turn golden and crip. Add 1 sprig curry leaf torn so the flavours come through. Turn off the heat and keep aside.


In a large serving bowl add c, whisk it till it is smooth and there are no lumps. Add ¼ cup freshly grated coconut and the tadka. Mix together with a little water to get the consistency of a thick lassi.


Add the vadais into the curds and refrigerate for a few hours to allow the vadai to soak well in the curd.


Serve topped with crunchy boondi.