Thayir vadai is one of the famous dishes in South Indian restaurants and it is different from Dahi Vada. If you are from Coimbatore, then you will know how delicious is Hotel Sree Annapoorna’s Thayir Vada. I used to eat almost every week and this dish reminds me of my childhood memories. It is very common in most of the restaurants and bakery but you won’t enjoy the real taste in most of the places. I have a bad experience of tasting thayir vadas in a restaurant where they served vadas in sour yogurt/curd. Sour yogurt will ruin the entire dish, so you have be so careful with the yogurt part. Medu vada soaked in the creamy yogurt just melts in your mouth. Even the kids will enjoy this dish. The main key ingredient is yogurt which has to be rich and smooth, if you use sour yogurt/curd then you won’t enjoy the taste.
Thayir vada is a savour dumpling soaked in the creamy yogurt and garnished with bondi and chopped coriander leaves. Few things are important while we make this dish. The key points are making thick batter for vada, get creamy and rich yogurt, soak the vadas in hot water before adding them in the yogurt. This dish is different from Dahi vadas. In Dahi Vadas, they add tamarind sauce and mint chutney but in this version, we just sprinkle some boondi, chopped coriander leaves, and some grated carrot.
Check out the recipe video here:
Make this famous Thayir Vada at home:
Take 1 cup urad dal, wash and soak in the water for an hour. Now take the soaked urad dal in a blender.
Adding very little water, grind it to a smooth paste. Do not add water in one go. Add them little by little while grinding. Grind urad dal to a smooth paste.
Note: Use a grinder to make the batter for better results. If you don’t have a grinder then use a blender. I have used blender today but usually, I use a grinder.
Take the batter in a bowl, add some salt to taste and mix the batter and salt well with your hand. Keep the prepared batter aside and let’s move on to the next process.
Note: Using a hand will help to mix well. Do not use any other ingredients in the batter. Vada tastes good when it is combined with yogurt and seasoning so just batter and salt is enough.
We will prepare a yogurt/curd mixture now. Take a blender, add 1/4 cup coconut, 1 green chilli
a small piece of ginger. Add little water and ground it to a smooth paste.
Note: Grind the mixture to a smooth paste to avoid small chunks to come in the mouth while eating.
Take the grounded masala and mix it with the yogurt. I have taken 2 cups of thick yogurt. Add some water in the blender and remove all the masala and add it with the yogurt.
Note: We don’t want too thick or thin yogurt/curd. The consistency of the yogurt should be medium.
Mix yogurt well after adding the masala and water. Now add some salt to taste.
Add 1/2 tsp sugar (adding more sugar gives better taste) and mix well.
Now will make a tempering for yogurt. Take some oil in a pan and add 1/2 tsp mustard seeds and allow the seeds to crackle.
Once mustard seeds are crackle, add 1 tsp cumin seeds. All the cumin seeds to change its colour. It takes a few minutes for the cumin seeds to crackle.
Note: Tempered cumin seeds give good flavour to the yogurt. So try not to skip cumin seeds.
Mix tempering along with the yogurt and add 1/2 tsp of hing. Mix the yogurt well and keep it aside. We will make the vadas and soak them in the prepared yogurt.
Note: You can add hing while making tempering but I love to add it separately.
Before making vadas, keep some hot water mixed with 1 tbsp yogurt (optional) next to the oil pan. We have to soak the cooked vadas in the hot water for 4 to 5 minutes before we transfer them to the yogurt mixture. Now take some oil in the pan, We will make vadas using the batter that we prepared earlier. Take a small ball of batter and make a hole in the center and drop them slowly in the hot oil. Do it one by one.
Note: Wet your hand in the cold water for each vadas so it will not stick to your hand and makes it easy to make.
Allow the vadas to cook in the oil for 2 to 3 minutes. Once vadas are brown, they are ready to remove from the oil. Check if it is cooked well inside before removing them.
Take the cooked vadas out and drop them immediately inside the hot water. Allow the vadas to soak in the hot water for 4 to 5 minutes then transfer them to the yogurt mixture.
Now take the soaked vadas and put them in the yogurt mixture. Allow the vadas to soak in the yogurt for 4 to 5 hours before you serve them.
Thayir vadai is ready to serve. Sprinkle some boondi, coriander leaves and grated carrot before serving them.
Thayir vadai or Sounth Indian Curd Vadai is ready to serve.
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