Preparation Time : 1 1/2 hour soaking time + 30 minutes
Cooking Time : 5-6 minutes for each batch of vadais deep fried
Serving : 6 to 8 members
Description
Thayir vadai . This is a typical South Indian style thayir vadai recipe . Initially when ever I made thayir vadais at home it never used to taste like the ones we get in hotels ( especially the ones we get in annapoorna hotel and Krishna sweets in Coimbatore . ) the curd used to always be a bit curdled like texture after some time . Once my hubby’s niece sabeena shared a secret about how to get the curd like in hotels . Gave it a try and it was pitch perfect . From then on I am religiously following this recipe . A few weeks back I was fortunate enough to attend a cooking work shop conducted by master chef 3 winner ripu dhaman handa . He was making a chat dish and suddenly he asked if any one knew what BALLA was ?? All of us in the class including the North Indians were like *#€¥!?#%*^>€$* ??? He showed us an ulunthu vadai and we all shouted out loud in a chorus VADAIS . In punjabi vadais are called BALLA . That was news to me as I thought ulunthu vadais are known as wada through out north India . In spite of the diversity in culture and language each indian state has the similarity in food with different names proves the unity we share as Indians .
Ingredients for ulunthu vadai
Ingredients | Quantity |
|---|---|
| Urad Dal / Ulunthu paruppu | 1 cup |
| Oil | for deep frying |
| Onions finely chopped | 1/4 Cup |
| Ginger finely grated | 1 teaspoon |
| Curry leaves finely chopped | 6-8 |
| Green chillies finely chopped | 2 |
| Salt | to taste |
Method for vadai
- Wash and soak urad dal for 1.5 hours. Strain the water. Grind urad dal to a smooth paste in a grinder by sprinkling water little by little.
- It took 15 minutes to grind 1 cup of urad dal. Use very very little water. Grind it till urad dal turns soft and fluffy.
- Add salt, finely chopped onions, ginger, curry leaves and green chillies to the dough and mix well.Heat oil in a Kadai to deep fry.
- Take a plastic cover or banana leaf. Moisten your hand with water. Take a lemon size dough and place it in the plastic cover. ( At times when i have guests at home , i use my doughnut cutter and make perfect same shaped and sized vadais )
- Flatten the dough and pierce a big hole in the centre of dough using your finger.Slide the dough carefully into oil.
- Fry till vada turns golden brown on both sides , takes about 2-3 minutes .
- Drain and Remove excess oil by placing the vadai in paper towels and set aside .
Ingredients for the curd mixture
Ingredients | Quantity |
|---|---|
| Thick curd | 3 cups |
| Cashew nuts | 8 |
| Coconut grated | 1/4 cup |
| Poppy seeds | 1 teaspoon |
| Green chilly | 1 |
| Salt | to taste |
Method for the curd mixture
- Grind coconut , green chilly , cashew nuts and poppy seeds together to a smooth paste .
- Blend this paste with the curd adding salt to taste . Taste and adjust and set aside .
How to proceed
- Soak the fried vadais in warm salted water for 5-8 seconds .
- Drain and drop them into the curd mixture And set aside .
Ingredients to temper
Ingredients | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry laces | 6 |
Method to temper
- Heat oil . Add mustard seeds . Once they crackle add the curry leaves .
- Remove from heat . Cool completely and pour over the soaking thayir vadais .
Ingredients to garnish
Ingredients | Quantity |
|---|---|
| Carrot grated | 1 small |
| Coriander leaves chopped | few |
| Kara boondhi | 1/4 cup |
Method to garnish
- Garnish with chopped coriander leaves , grated carrots and kara boondhi .
- Serve at room temperature or chill and enjoy .
