Thayir vadai or Curd vada

Thayir vadai

Vada ingredients:

Urad dal – 1 cup
Onion – 1 sliced
Green chillies – 3 or to taste (finely chopped)
Ginger – small piece
Salt – to taste
Oil – for deep frying
Thayir ingredients:
Curd – 2 cups
Green chillies – 2 or to taste
Salt – to taste

Garnishing ingredients:

Grated carrot – few (for garnishing)
Bhoondi – few (for garnishing)
Coriander leaves – few (for garnishing)

Vada preparation:

Soak urad dal for 2 hours. Grind urad dal along with onions, green chillies, ginger and salt without adding too much water. The batter should be soft and fluffy. Now take kadai and heat with oil. Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape. Make a hole in the centre with your finger. Drop the flattened balls into the oil and fry until it turns into golden brown colour. Drain the excess oil. When you take those vadas out, drop them in a luke warm water bowl for 30 seconds. Remove the vadas and gently press between your palms (Because of excess water oozes out).

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste. Then beat the curd and chilli paste with salt to a smooth liquid. If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely. Refrigerate the soaked vada’s for 3- 4 hrs. While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.

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You can also find various snacks recipes like Aloo Bonda in my Indian Food website

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