Dahi Vada / Thayir Vadai | How to make Dahi Vada / Thayir Vadai

By Aditi Bahl  |  15th May 2016  |  
4.5 from 2 reviews Rate It!
  • Dahi Vada / Thayir Vadai, How to make Dahi Vada / Thayir Vadai
Dahi Vada / Thayir Vadaiby Aditi Bahl
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

363

2





About Dahi Vada / Thayir Vadai

A south Indian Delicacy and a north indian delight.Prepare these amazing mealt in mouth vadas with this easy and simple recipe.

Dahi Vada / Thayir Vadai is one dish which makes its accompaniments tastier. With the right mix of flavours, Dahi Vada / Thayir Vadai has always been everyone's favourite. This recipe by Aditi Bahl is the perfect one to try at home for your family. The Dahi Vada / Thayir Vadai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dahi Vada / Thayir Vadai is 120 minutes and the time taken for cooking is 20 minutes. This is recipe of Dahi Vada / Thayir Vadai is perfect to serve 4 people. Dahi Vada / Thayir Vadai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dahi Vada / Thayir Vadai. So do try it next time and share your experience of cooking Dahi Vada / Thayir Vadai by commenting on this page below!

Dahi Vada / Thayir Vadai

Ingredients to make Dahi Vada / Thayir Vadai

  • For Vadas:
  • Urad Dal: 1/2 cup
  • Salt to taste
  • Asafetida/Hing: just a pinch
  • Ginger: 1’’ piece
  • Green chilies: 2-3
  • For Curd:
  • Thick curd: 750 ml
  • Milk: ½ cup
  • Cream: 1/4th cup
  • Sugar: 1 tbsp. powdered
  • Salt – to taste
  • 2 tbsp. desiccated coconut (optional)
  • Garnish:
  • Red chili powder to sprinkle
  • Ginger Juliennes
  • Coriander leaves (optional)
  • Tempering Of vadas:
  • Rai seeds/mustard seeds: 1/4th tsp
  • Oil to temper 1 tsp.
  • Kadi Patta: 6-7 leaves cut with your hands.

How to make Dahi Vada / Thayir Vadai

  1. 1. How to make batter for Vadas: Soak the Urad dal for 2 hours. Then grind them with very little water and green chilies and ginger .Grind coarse and thick. Beat this batter with an electric beater for 10 minutes to make it light and fluffy
  2. Here if you have more time at hand them you may leave this batter on the shelf covered for about an hour. And then beat again before frying. If not you immediately start frying them (post tempering).
  3. Let this batter rest till you prepare the dahi/curd for the Dahi Vadas.
  4. 2. How to make the Dahi/Curd: Take thick curd in a bowl. Add sugar, coconut (optional) and cream and beat /mix with a hand Wisk. Remove all lumps .Now, add salt about ½ tsp. Add milk to match required consistency.
  5. 3. Tempering the Vadas Batter: Heat oil. Add rai seeds .Let them splutter. Add Kadi Patta and add this straight to the vadas batter. Mix gently.
  6. 4. Frying the Vadas: Now, start making vads.Heat oil in a wok/kadai. Take a scoop of batter in your hand, make a hole with your thumb to make a donut like shape .
  7. At a medium high flame, oil should not be cold but not piping hot. Slip in the vadas in the oil carefully and fry them on both sides. Fry till golden in color and take them out.
  8. 5. Assembling the Vadas: Soak the vadas in hot water for 5 minutes. This time will increase if you have refrigerated the vadas before assembling.
  9. Soak them till they soak a bit water n get soft. Press them between your palms to drain the water and place them in the serving dish.
  10. 6. Pour the curd over the Vadas and garnish with red chili powder and ginger juliens.Refrigerate this for 15- 20 minutes and serve.

My Tip:

Pour a little cream and sugar in dahi to make it richer and thicker.

Reviews for Dahi Vada / Thayir Vadai (2)

Reema Thukral2 years ago

Great recipe :) thanks for sharing.
Reply

Pragya Batra2 years ago

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