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Thayir Vadai | Curd Vada
Thayir vadai is the South Indian variation of dahi vada and is spiced and sour to taste.
Prep Time
9 hrs
Cook Time
mins
Total Time
9 hrs 30 mins
Servings: 10 thayir vadais
Calories: 140 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
for vada batter
- 1 cup urad dal
- 2 cups water for soaking
- 1 green chili - finely chopped
- 2 teaspoons chopped curry leaves or 7 to 8 curry leaves, chopped
- 1 inch ginger , finely chopped or 1 teaspoon finely chopped ginger
- salt as required
other ingredients for thayir vadai
- oil for deep frying, as required
- warm water for soaking vadas, as required
for coconut paste
- ¼ cup fresh grated coconut
- 1 green chili , roughly chopped
- 2 to 3 tablespoons water for grinding
for curd (thayir) mixture
- 2 cups fresh chilled curd
- salt as required
for tempering thayir vada
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 6 to 7 curry leaves , chopped or whole
- 1 dry red chili , broken and seeds removed
for garnishing thayir vadai
- 1 to 2 pinches of red chili powder
- 2 to 3 tablespoons finely chopped coriander leaves
Instructions
preparation for vada
- Rinse 1 cup urad dal a couple of times in water. Then soak the urad dal in 2 cups water overnight or for at least 4-5 hours.
- Later drain all the soaked water.
- Add the urad dal in a grinder jar.
- Add salt as required.
- Grind to a smooth fluffy batter. If possible, then do not add any water while grinding. If not able to grind, then add 2 to 3 tablespoons water. If the batter has a medium consistency, then its difficult to shape vadas. So the batter has to be thick.
- Take the ground batter in a bowl. Add 1 green chili (finely chopped), 2 teaspoons chopped curry leaves and 1 teaspoon finely chopped ginger.
- Briskly & vigorously stir the batter for a minute or two with a spoon or spatula. This makes the batter fluffy and light. As a result you get softer and porous vadas. However the vadas should not be very light or fluffy as then they break in curd.
Cup of Yum
frying vadai
- Heat oil for deep frying in a kadai or pan. Check a small portion of the batter and if it comes gradually and steadily, the vadas can be fried.
- Now wet your palms with water and take some batter in your right palm. With the help of the left hand, shape the batter first.
- Then make a hole in the center with a thumb.
- Gently slid the doughnut shaped vadai into medium hot oil. If you are unable to make the doughnut shaped vadas, then use a spoon and drop the batter in medium hot oil.
- Make other vadas this way and then add them to the kadai. You can fry the number of vadas depending on the size of your kadai.
- When the base is light golden, turn over with a slotted spoon and continue to fry the vadas.
- Turn over a couple of times and fry the vadas till they are crisp and golden. Continue to fry the vadas in batches till crisp and golden.
- Drain the medu vadas on kitchen paper tissues to remove excess oil.
- When they are still hot, add the vadas in warm water and let them soak for 15-20 minutes.
making coconut paste
- In a small chutney grinder jar, add ¼ cup fresh grated coconut and 1 green chili, roughly chopped.
- Add 2 to 3 tablespoons water and grind to a smooth paste. Keep aside.
making curd (thayir) mixture
- In another bowl, take 2 cups chilled curd. Add salt as per taste.
- With a wired whisk mix and whip the curd till smooth.
- Now add the ground coconut+green chilli paste.
- Mix again very well. Check the taste and add more salt if required.
tempering curd (thayir) mixture
- Heat 1 tablespoon oil in small pan or tadka pan.
- Add ½ teaspoon mustard seeds and let them crackle.
- When the mustard seeds finish crackling, then add 6 to 7 curry leaves, (chopped or whole) and 1 dry red chili (broken and seeds removed). Mix well and fry for a few seconds till the red chilies change color. Do ensure that the red chilies do not burn.
- Now add the tempering mixture in the curd.
- Mix very well.
making thayir vada
- After soaking the vadas will soften, increase a bit in size as well as their color will change.
- Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.
- Press all the soaked vadas this way and arrange them in a platter, tray or bowl.
- Pour the tempered curd (thayir) on the vadas. allow the vadas to absorb the curd for minimum of 30 minutes or for a few hours. If keeping for 3 to 4 hours, then cover and refrigerate.
- Before serving, sprinkle some red chili powder on top.
- Then sprinkle some finely chopped coriander leaves. You can also add some masala boondi on top. Grated carrots and roasted cumin powder can also be added.
- Serve thayir vada. Leftover thayir vadai can be refrigerated.
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
60mg
(3%)
Potassium
101mg
(3%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
265IU
(5%)
Vitamin C
64.1mg
(71%)
Calcium
84mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 10thayir vadais
Amount Per Serving
Calories 140
% Daily Value*
Calories | 140kcal | 7% |
Carbohydrates | 14g | 5% |
Protein | 6g | 12% |
Fat | 6g | 9% |
Saturated Fat | 2g | 10% |
Cholesterol | 6mg | 2% |
Sodium | 60mg | 3% |
Potassium | 101mg | 2% |
Fiber | 4g | 16% |
Sugar | 2g | 4% |
Vitamin A | 265IU | 5% |
Vitamin C | 64.1mg | 71% |
Calcium | 84mg | 8% |
Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.