Thayir / Curd / Dahi Vada is one of my fav snacks.whenever i go to restaurant first i ordered this curd vada only.
Recipe Tags
Veg
Medium
Dinner Party
Indian
Blending
Chilling
Frying
Side Dishes
Egg Free
Ingredients Serving: 4
Thick Curd - 3 cups
Salt - to taste
For Vada :
Whole white urad dal - 1/2 cup
Green chilli - 3
Ginger - 1/2 inch piece
Hing - 1/4 tsp
Salt To tatse
Oil To deep fry
For soaking the vada :
Milk - 2 cups
To Garnish :
Coriander leaves - 1 tbsp (finely chopped)
Grated Carrot - 2 tbsp
Khara Boondi - 1/4 cup
Red chilli powder - 1/2 tsp
To Temper :
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/4 tsp
Hing - 1/8 tsp
Curry leaves a few
Instructions
Soak the urad dal for 2 hrs at least. Drain the water completely. First grind the ginger and green chillies in a grinder then add the urad dal. Grind it to a fluffy texture sprinkling the water little by little.
Make sure the batter is fluffy and thick. Add the salt and mix well. Heat oil in a kadai. Take a greased sheet, take a small ball from the batter and pat it on the sheet.
Make a small hole in the center,then gently dropped it to the hot oil. Fry the vada on a medium flame on both sides. Drain it on a tissue paper, keep it aside.
Heat the milk in a vessel. Take the hot vadas in a bowl, pour the hot milk over the vadas and soak it for 5 minutes.
Take the curd in a bowl, add required salt and whisk it smoothly using a whisk. Heat oil in a pan, add the temper ingredients given under - To Temper. Pour it in the curd mixture.
In a serving plate, first keep the soaked vada, then pour the tempered curd over the vada. Garnish with carrot, coriander leaves and khara boondi. Then generously sprinkle the red chilli powder.
Serve it immediately .
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Soak the urad dal for 2 hrs at least. Drain the water completely. First grind the ginger and green chillies in a grinder then add the urad dal. Grind it to a fluffy texture sprinkling the water little by little.
Make sure the batter is fluffy and thick. Add the salt and mix well. Heat oil in a kadai. Take a greased sheet, take a small ball from the batter and pat it on the sheet.
Make a small hole in the center,then gently dropped it to the hot oil. Fry the vada on a medium flame on both sides. Drain it on a tissue paper, keep it aside.
Heat the milk in a vessel. Take the hot vadas in a bowl, pour the hot milk over the vadas and soak it for 5 minutes.
Take the curd in a bowl, add required salt and whisk it smoothly using a whisk. Heat oil in a pan, add the temper ingredients given under - To Temper. Pour it in the curd mixture.
In a serving plate, first keep the soaked vada, then pour the tempered curd over the vada. Garnish with carrot, coriander leaves and khara boondi. Then generously sprinkle the red chilli powder.
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