Thayir Vadai


Urad dal white, heaped : ½ Cup
Green chili : 3
Asafetida : A pinch
Coriander leaves, chopped : 2 tablespoons Salt : As needed
Curd : 1 ½ Cup
Oil : for deep frying
Mustard : ½ teaspoon Red Chili powder : ½ teaspoon
Kara boondi : As needed

Method of Preparation:

  1. First step is you have to soak Urad dal for 2 hours. Then, drain water and grind it well. The batter will loosen when we add salt later, so add water very carefully (add 4 tablespoon of water).
  2. Now, the batter should be very smooth and thick, add chopped coriander and curry leaves and salt and mix well. If you want more smoothness, you can keep the batter in a 1 hour in refrigerator.
  3. Now, heat oil for deep frying. Then wet your hands and make shape of Vada in your hands or you can use Plantain leaf. You can drop oil in leaf and make Vada; it will be very convenient for making the round shape.
  4. Now fry 4 to 5 Vadai’s at a time, it will depending on the Kadaai size. Cook both sides in medium flame until golden.
  5. Next, you have to soak the Vadai’s into hot water (the water should not be boiling stage, it will just warm, that’s it. It will helpful for softness.
  6. Meanwhile, prepare curd with salt until soften. Now you have to add some coriander leaf, curry leafs, Mustard, Little bit of oil, green chili and chili powder into the curd.
  7. Now drain water from the soaked vadai and marginally squeeze without changing the shape. Now pour the curd mixture on top of it and leave it for 30:00 minutes for soaking.
  8. After thirty minutes, you can taste Thayir Vadai. You can spread the Kara boondi over the vadai. It’s very delicious to eat. Enjoy!