Thayir Vadai


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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 paruppu1 cup
Oilfor deep frying
Onions finely chopped
1/4 Cup
Ginger finely grated1 teaspoon
Curry leaves finely chopped
6-8
Green chillies finely chopped2
Saltto taste

Method for vadai

  1. 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.
  2. 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.
  3. 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.
  4. 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 )
  5. Flatten the dough and pierce a big hole in the centre of dough using your finger.Slide the dough carefully into oil.
  6. Fry till vada turns golden brown on both sides , takes about 2-3 minutes .
  7. Drain and Remove excess oil by placing the vadai in paper towels and set aside .

Ingredients for the curd mixture 

Ingredients
Quantity
Thick curd3 cups
Cashew nuts8
Coconut grated1/4 cup
Poppy seeds1 teaspoon
Green chilly 1
Saltto taste

Method for the curd mixture

  1. Grind coconut , green chilly , cashew nuts and poppy seeds together to a smooth paste .
  2. Blend this paste with the curd adding salt to taste . Taste and adjust and set aside .

How to proceed

  1. Soak the fried vadais in warm salted water for 5-8 seconds .
  2. Drain and drop them into the curd mixture And set aside .

Ingredients to temper

Ingredients
Quantity
Oil1 teaspoon
Mustard seeds1/2 teaspoon
Curry laces6

Method to temper

  1. Heat oil . Add mustard seeds . Once they crackle add the curry leaves .
  2. Remove from heat . Cool completely and pour over the soaking thayir vadais .

Ingredients to garnish

Ingredients
Quantity
Carrot grated1 small
Coriander leaves choppedfew
Kara boondhi1/4 cup

Method to garnish

  1. Garnish with chopped coriander leaves , grated carrots and kara boondhi .
  2. Serve at room temperature or chill and enjoy .