Jan 17, 20212 min read

Thayir/Dahi Vada

.Thayir/Dahi Vada (South Indian Styl)

For Ulundu Bonda/Mysore Bonda

Uzhunnu /Medu Vada Recipe

1.Urad dal-1/2 cup

Rice powder-1-2 tbsps

Soak the Urad dal for 2-3 hours.In a grinder or mixie grind this with 1-2 tbsps water.Don't add too much water.Now add the rice powder and grind it to a smooth paste adding a tbsp of water. Adding the rice powder gives crispy vadas.

2.salt to taste

Astafoeda a pinch

Shallots-4

Green Chillies-3

Ginger-1/2" piece

Curry leaves-1 sprig

Pepper corns-5

Add salt,astafoeda & crushed pepper to the ground dal & beat with your hands or spoon to give enough air to the batter.

If you r using a grinder u can just mix in the powders as such,since there will be enough air in the batter.

To check whether the batter is puffy/airy,drop a spoon of batter into a bowl with water.If the batter floats then it's fluffy.If it sinks then you should beat for some more time to make it airy.

Ground or chop the ginger,green Chillies & curry leaves & add to the batter.Also chopped shallots too & mix in.

Heat oil in a kadai .Dip your right hand fingers in a bowl of water,& take a small portion of batter with the wet fingers & make balls.Then dip your thumb in the water again & press into the middle of the ball to make a hole & immediately drop into hot oil.Deep fry till golden on both sides,turning once.Drain on tissues .

Note:U can drop a tsp each of batter to the hot oil to make small bondas if you find it difficult to shape it into Vada shape.

For Thayir/Dahi Vada

3.Hot water-2 cups

Vadas-10-15

Take the hot water in a big bowl and add the drained vadas.Let this soak for 15-30 minutes.The vadas will absorb water and get enlarged.Squeeze it softly to remove the water.Place this into a dish .

4.Yoghurt-1 1/2 cups

Water-1/4-1/2 cup

Salt to taste

Beat the yoghurt with a fork to smooth.Add salt and enough water to dilute it.Pour this over the squeezed Vadas.Allow the vadas to absorb the curd for minimum 30 minutes.If keeping for more than 3 hours refrigerate it.(Leftovers can be refrigerated).

For Tempering

5.Coconut oil-1 tbsp

Mustard seeds-1 tsp

Whole Dry Chilly-2

Curry leaves-2 sprigs

Heat oil and splutter the mustard.Add the dry chillies and then the curry leaves.Pour this over the curd mixture.

6.Boondi-1/4 cup

Coriander leaves(chopped)-2 tbsps

Chilli powder-1-2 pinches

Before serving sprinkle the red chilli powder and garnish with chopped coriander leaves and Boondi.

Thayir/Dahi Vada is ready to serve.