Thayir Vadai | Curd Vada

Thayir Vadai is a comforting, delicious snack made by dunking vada in curd & garnished with spices & kara boondi. Thayir Vadai is a great mid-day snack in summer that is relished by all. Thayir Vadai also called Curd Vada recipe is published in this post with step by step pictures.

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. I saw this recipe in a tamil magazine from library, quickly jotted down the recipe which was long back.

And last week when we made uluthu vada I reserved the batter to make this thayir vadai.  I am trying my best to excel in shaping the vadas and this time it was far better than last time so by practise I may get it better. Please check how to shape vadas video here.

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Thayir Vadai | Curd Vada

Thayir Vadai is a comforting, delicious snack made by dunking vada in curd & garnished with spices & kara boondi. Thayir Vadai is a great mid-day snack in summer that is relished by all. Thayir Vadai also called Curd Vada recipe is published in this post with step by step pictures.

Prep Time4 hours hrs 15 minutes mins

Cook Time30 minutes mins

Total Time4 hours hrs 45 minutes mins

Servings2 plates

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups thick curd / yogurt
• 2 tablespoon carrot grated
• 4 tablespoon kara boondi
• 1 tablespoon coriander leaves chopped
• salt to taste

FOR THE VADA:

• 1/2 cup urad dal
• salt to taste
• water as required
• oil to deep fry

TO GRIND TO A PASTE:

• 2 tablespoon coconut
• 1 green chilli
• 1/4 inch piece ginger

TO TEMPER:

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon jeera
• few curry leaves
• a generous pinch hing

Instructions

Making Vada:

• Soak urad dal for 1 -2 hours at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).
• Now grind urad dal to a fluffy texture in a grinder sprinkling water now and then. Don't add much water as the batter will become runny. The batter should be thick and fluffy as shown, add required salt and mix well.
• Take a polythene sheet or milk cover slightly greased with a drop of oil.
• Wet you right hand, then make a small ball out of the batter and pat it on the milk cover.
• Now make a hole in the middle and carefully transfer it to the kadai (It only comes by practice I haven't mastered it too so keep trying :))
• Heat oil in a kadai. Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out once it becomes golden brown on both sides and drain in tissue paper. Set aside.

Seasoning Vada:

• Add the ingredients listed under ‘to grind’ to a mixer.
• Grind it to a semi fine paste. Whisk the curd well add required salt. Add the paste to the whisked curd and mix well.
• Heat oil and temper the items listed under ‘to temper’, transfer to the curd mixture.
• Give a quick stir. Make the other ingredients ready.
• Then add the vadas to hot water, remove it immediately – this is to make the vadas soft and make it absorb curd well.
• Add the vadas to the curd mixture and arrange it in a plate.
• Pour the curd mixture over the vadas, then garnish with grated carrot, boondi and coriander leaves.
• Serve Curd Vada at room temperature.

Notes

• Never use sour curd for making thayir vada.
• Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture.
• Soaking urad dal for more time say 4-5hrs makes the vadas absorb less oil.
• You can even dip the vadas in buttermilk instead of hot water.
• While tempering you can even use 2 red chillies.
• I used only 1 cup of curd in the stepwise pictures and reserved the remaining curd for the reserved vadas 🙂

Nutrition Facts

Thayir Vadai | Curd Vada

Amount Per Serving (100 g)

Calories 209 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 2044mg89%

Potassium 293mg8%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 7g8%

Protein 12g24%

Vitamin A 1576IU32%

Vitamin C 104mg126%

Calcium 194mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Curd Vadai Recipe Step by Step

1. Soak urad dal for 1 -2 hours at least. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture in a grinder sprinkling water now and then. Dont add much water as the batter will become runny.The batter should be thick and fluffy as shown,add required salt and mix well.Take a polythene sheet or milk cover slightly greased with a drop of oil. Wet you right hand, then make a small ball out of the batter and pat it on the milk cover. Now make a hole in the middle and carefully transfer it to the kadai(It only comes by practice I havent mastered it too so keep trying :))
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2. Heat oil in a kadai.Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out once it becomes golden brown on both sides and drain in tissue paper.Set aside.Add the ingredients listed under ‘to grind’ to a mixer.
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3. Grind it to a semi fine paste.Whisk the curd well add required salt.Add the paste to the whisked curd and mix well.Heat oil and temper the items listed under ‘to temper’, transfer to the curd mixture.
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4. Give a quick stir. Make the other ingredients ready.Then add the vadas to hot water,remove it immediately – this is to make the vadas soft and make it absorb curd well.
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5. Add the vadas to the curd mixture and arrange it in a plate.Pour the curd mixture over the vadas, then garnish with grated carrot,boondi and coriander leaves.
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Serve at room temperature or chilled.

Expert Tips

• Never use sour curd for making thayir vada.
• Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture.
• Soaking urad dal for more time say 4-5hrs) makes the vadas absorb less oil.
• You can even dip the vadas in buttermilk instead of hot water.
• While tempering you can even use 2 red chillies.
• I used only 1 cup of curd in the stepwise pictures and reserved the remaining curd for the reserved vadas.