THAYIR VADA/ CURD VADA/ DAHI VADA

Name: THAYIR VADA/ CURD VADA/ DAHI VADA
Yield: 3 servings
Cuisine: Indian
Ingredients: 3/4 Cup Curd; 1/4 Cup Milk; 1/2 cup Urad Dal; 1 inch Ginger finely grated; 1 Green Chilli finely chopped; 1/2 tsp Mustard; Few curry leaves; few coriander leaves; as required Raita Boondi; as required Carrot Scraped optional; As per taste Red Chilli Powder; as required Oil for deep fry

sushcookss @sushcookss

Ghaziabad

#ldcravings2 This one is the South Indian style tadka maar ke wala Dahi Vada . Love this melt in mouth and soft vadas immersed in that chilled yogurt. A restaurant style try which came out amazingly yumm!

sushcookss @sushcookss

Saved

Ingredients

3 servings

3/4 CupCurd
1/4 CupMilk
1/2 cupUrad Dal
1 inchGinger finely grated
1Green Chilli finely chopped
1/2 tspMustard
Fewcurry leaves
fewcoriander leaves
as requiredRaita Boondi
as requiredCarrot Scraped optional
As per tasteRed Chilli Powder
as requiredOil for deep fry

Saved

Steps

1

Wash and Soak Urad Dal for 2-3 hours. Refrigerate for better results.
2

Grind into a fine paste without adding much water. Transfer to a bowl add salt, finely chopped green chillies and grated ginger. Beat everything with a spoon until fluffy.
3

Heat a wok and oil for deep fry. Dip your fingers in water and take a small potion of the batter, give a hole in the centre and drop in hot oil. Fry on low- medium flame until both sides are golden brown and crisp. Take out and transfer on a tissue paper.
4

Soak the vada's in water for 5-10 minutes. Squeeze out extra water and place it on a serving plate.
5

Now take the curd and milk in a bowl and beat using a whisk until smooth. Add salt and mix. Now heat a pan with a tsp of oil. Splutter mustard and curry leaves. If preferred add finely chopped green chillies and ginger again and pour it to the curd mixture.
6

Pour the Curd mix over the vada and garnish with boondi, chopped coriander leaves and red chilli powder. Done!