Thayir Vadai is very simple and tasty recipe which i made first time for this April theme. I prepared this vada and soaked in whisked spicy curd for one hour before serving and garnish with khara boondi and coriander for extra crunch. Here you can check other dahi vada recipes: Oil free Dahi bhallas, Dahi Bhallas, Thapuda Chaat and more.
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To prepare tasty thayir vadai or curd vadai, always use fresh and rich curds which enhance the taste and flavors. To prepare this recipe you have to soak the dal and grind them to smooth paste and fried them and soak in tadka curd. For garnishing you can use onion, coriander, khara boondi, green chilies and grated carrot whatever you like.
What we needed to prepare thayir vadai:
For Vadas
1/2 Cup Urad Dal/ Split Black Gram
2 Green Chilies, Chopped
1 Tsp. Ginger Paste
1 Medium Onion, Chopped
6-8 Curry Leaves, Roughly Chopped
2 Tbsps. Green Coriander, Chopped
Salt to Taste
1/2 Tsp. Asafoetida
For Yogurt Mixture
1 Cup Fresh Yogurt
1/4 Cup Milk
Salt to Taste
1 Tsp. Sugar
For Tempering
Few Curry Leaves.
1 Tbsp. Oil
1 Tsp. Mustard Seeds
For Garnishing
Boondi
Green Coriander, Chopped
Carrot, optional
Pinch of Red Chili Powder
How to make thayir vadai at home:
Wash and soak the dal into water for 5-6 hours. Grind the dal into wet grinder with salt and asafoetida without adding water. Transfer the smooth batter into bowl. Add chopped chilies, coriander, grated ginger, curry leaves and onion. Mix well and beat the batter till to smooth and fluffy.
Heat the enough oil in deep pan. Wet your hand and take a small portion and shape it like medhu vada and press the vada in the centre by thumb. Place it into hot oil. Fry them till to golden brown. Repeat the same process with remaining batter. Soak the vadas into water and leave them atleast 30-40 minutes. Combine salt, sugar and milk into curd and whisk well till to smooth. Heat the oil in separate pan. Add mustard seeds and curry leaves. Add this tempering into yogurt and mix well. Squeeze out the water and keep the vadas in curd mixture. Place the vadas into serving dish and garnish with boondi and coriander leaves. Serve immediately.
Thayir Vadai | South Indian Dahi Vada
Ingredients
For Vadas
- 1/2 Cup Split Black Gram
- 2 Green Chilies, Chopped
- 1 Tsp. Ginger, Grated
- 1 Medium Onion Chopped
- 6-8 Curry Leaves
- 2 Tbsps. Green Coriander Chopped
- Salt to taste
- 1/2 Tsp. Asafoetida
- Oil For Frying
For Yogurt Mixure
- 1 Cup Fresh Yogurt
- 1/4 Cup Milk
- Salt to Taste
- 1 Tsp. Sugar
For Tempering
- 1 Tbsp. Oil
- Few Curry Leaves
- 1 Tsp. Mustard Seeds
For Granishing
- Khara Boondi
- Green Coriander Chopped
- Onion Chopped
- Pomegranate Arils
Instructions
- Wash and soak the dal into water for 5-6 hours. Grind the dal into wet grinder with salt and asafoetida without adding water.
- Transfer the smooth batter into bowl. Add chopped chilies, coriander, grated ginger, curry leaves and onion. Mix well and beat the batter till to smooth and fluffy.
- Heat the enough oil in deep pan. Wet your hand and take a small portion and shape it like medhu vada and press the vada in the centre by thumb.
- Place it into hot oil. Fry them till to golden brown. Repeat the same process with remaining batter.
- Soak the vadas into water and leave them atleast 30-40 minutes.
- Combine salt, sugar and milk into curd and whisk well till to smooth.
- Heat the oil in separte pan. Add mustard seeds and curry leaves. Add this tempering into yogurt and mix well.
- Squeeze out the water and keep the vadas in curd mixture.
- Place the vadas into serving dish and garnish with boondi and coriander leaves. Serve immediately.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
A chilled vada is all I can ask for in this heat..Thayir vada with that boondi is a treat by itself..beautifully made and presented.
Both sambar vadai and thayir vadai are my weakness. 🙂 Love your thayir vadai and those boondhis make it so yummy as well. Great pick for T
Love the thayir vada South indian style. But I am not sure we garnish it with boondi. 🙂 But we are all boondi lovers at home and wouldn’t mind it at all!
This one every green hot recipe.. All the leftover vada will become thayir,Sambar or Rasam Vada…. Im craving for some now!!
Thayir vada is my all time favourite and seriously am craving for some rite now. You have nailed them prefectly and presentation rocks Preeti.
Thayir vadai is my most favorite dish. With simple mustard and curry leaves tempering on curd, this dish would out absolute delicious. You have presented them so well.
This is such a classical recipe and we get it everywhere in Madurai. You have made it perfect. The kara boondhi adds a nice texture to the otherwise soft vadai.
Yummy yummy and so yummy. I love thayir vada but rarely make it at home because of my husband’s aversion to yogurt – I don’t want to spend too much time on making them just for myself. So, I drool looking at lovely recipes like yours.
Excellent choice for the letter and we love thayir vadas so much. Those boondi on top, though its become a trend now, adds such a crunch to the whole experience.
Using the vada with yogurt sounds so so delicious. I have a weakness for anything with yogurt.
The south indian version of dahi vada looks so sinful and tasty, I would love to dig in right fro the screen.
Thayir vadai looks mouthwatering, Preeti. Want to grab a bowl of vada from screen.
Thayir vada is one of my favorite and I always make extra vada to make this. I also grind cilantro and green chilies with the yogurt mixture to make it extra spicy. Looks wonderful Preeti!
This is one of my favorite dish Preeti. I love the chilled one especially. We usually don’t add sugar to the yogurt though.
i m drooling, such a soothing dish! we love it chilled!!! looks totally yumm!!!