Easiest Way to Make Appetizing THAYIR VADA/ CURD VADA/ DAHI VADA

Delicious, fresh and tasty.

THAYIR VADA/ CURD VADA/ DAHI VADA. The dahi vada we have here in the udupi restaurants has sugar in the dahi (curd). I will try to add this restaurant style recipe of thayir vadai too. The thayir vadai shared here is more of a tamilian style preparation and does not use sugar. but if you like some sweetness in the curd, then you can add.

THAYIR VADA/ CURD VADA/ DAHI VADA

I have posted north Indian version Dahi vada. Thayir Vadai (Curd Vadai / Dahi Vada) is ammas favorite and I have seen her order it when we visit restaurants. I like chaat style dahi vada more than this one but can have it once in a while esp during the train journeys. You can have THAYIR VADA/ CURD VADA/ DAHI VADA using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of THAYIR VADA/ CURD VADA/ DAHI VADA

  1. You need 3/4 Cup of Curd.
  2. Prepare 1/4 Cup of Milk.
  3. You need 1/2 cup of Urad Dal.
  4. You need 1 inch of Ginger finely grated.
  5. It's 1 of Green Chilli finely chopped.
  6. You need 1/2 tsp of Mustard.
  7. Prepare Few of curry leaves.
  8. It's few of coriander leaves.
  9. You need as required of Raita Boondi.
  10. You need as required of Carrot Scraped optional.
  11. It's As per taste of Red Chilli Powder.
  12. You need as required of Oil for deep fry.

I saw this recipe in a tamil magazine from library, quickly jotted down the recipe. In a bowl, add whisked curd and little salt. Grind coconut, green chilli and ginger to a fine paste. Heat a tsp of oil, add mustard seeds, when it splutters, add curry leaves, and pour it over the curd.

THAYIR VADA/ CURD VADA/ DAHI VADA step by step

  1. Wash and Soak Urad Dal for 2-3 hours. Refrigerate for better results..
  2. Grind into a fine paste without adding much water. Transfer to a bowl add salt, finely chopped green chillies and grated ginger. Beat everything with a spoon until fluffy..
  3. Heat a wok and oil for deep fry. Dip your fingers in water and take a small potion of the batter, give a hole in the centre and drop in hot oil. Fry on low- medium flame until both sides are golden brown and crisp. Take out and transfer on a tissue paper..
  4. Soak the vada's in water for 5-10 minutes. Squeeze out extra water and place it on a serving plate..
  5. Now take the curd and milk in a bowl and beat using a whisk until smooth. Add salt and mix. Now heat a pan with a tsp of oil. Splutter mustard and curry leaves. If preferred add finely chopped green chillies and ginger again and pour it to the curd mixture..
  6. Pour the Curd mix over the vada and garnish with boondi, chopped coriander leaves and red chilli powder. Done!.

Now the curd for the thayir vadai is ready. I love this curd vada,south Indian version is prepared by adding seasoning on top and they are very simple but I personally prefer North Indian dahi/curd vada only. They have all spices mixed in them and they are so colorful. I just go crazy for it. Your guest will be super happy if you serve this, its very simple.