Thayir Vadai (Dahi Vada - South Indian Style)

Name: Thayir Vadai (Dahi Vada - South Indian Style)
Cuisine: Indian
Ingredients: 1 cup urad dal (split black gram), soaked overnight; to taste salt; 1/2 tsp. peppercorns, crushed; 1/2 tsp. cumin seeds; 1 tsp. grated ginger; oil to deep fry; 1/2 cup fresh grated coconut; 1-2 green chilies; 1 tbsp. oil; 1 dry red chilli; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram); 1 sprig curry leaves; 1 cup yoghurt; 1 tsp. grated carrot; pinch pepper powder; to taste salt; pinch red chilli powder; 1 tbsp. coriander leaves, chopped; 1 fresh green / red chilli, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Anniversary - This is one great comfort food for me after Curd Rice. This yummy dish is almost similar to Dahi Vada / Bhalla, but minus the chutneys. In this version of mine, a tempering of mustard seeds, curry leaves and dry red chilli is added to the end product. It can be enjoyed for breakfast, lunch, dinner or as a snack.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupurad dal (split black gram), soaked overnight
to tastesalt
1/2 tsp.peppercorns, crushed
1/2 tsp.cumin seeds
1 tsp.grated ginger
oil to deep fry
1/2 cupfresh grated coconut
1-2green chilies
1 tbsp.oil
1dry red chilli
1/2 tsp.mustard seeds
1 tsp.urad dal (split black gram)
1 sprigcurry leaves
1 cupyoghurt
1 tsp.grated carrot
pinchpepper powder
to tastesalt
pinchred chilli powder
1 tbsp.coriander leaves, chopped
1fresh green / red chilli, chopped

Saved

Steps

1

Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.
2

Heat oil in a pan. Dip your hands in a bowl of water. Take a portion of the batter and give a round shape to it. Make a hole in the centre with your thumb.
3

Gently slide in the vada in hot oil and fry on a medium flame till it is golden and crisp. Immediately drop in a bowl of water and let them soak for a while. Then squeeze out the water by pressing in between your palms. Keep aside.
4

Grind the coconut and green chilies. Add in the yoghurt, some water to dilute it, salt, coriander leaves (save some for garnishing), grated carrot and chopped chilli. Mix well.
5

Heat 1 tbsp. oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.
6

Pour this tempering over the spiced yoghurt. Dip the vadas in it and let it soak for some time. Serve, garnished with pepper powder, red chilli powder and coriander leaves.