Thayir Vadai (Dahi Vada)

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 6

Ingredients :

1. Urad dal - 1 cup

2. Raw rice - 1 tsp

3. Ginger - a small piece ( crushed )

4. Curd - 21/2 cups ( beaten well)

   

5. Mustard seeds - 1/2 tsp

6. Cumin seeds - 1/2 tsp

7. Cumin powder - 1/4 tsp ( roasted and ground )

8. Whole red chillies - 4 nos

9. Green chillies - 2 ( finely chopped )

10. Asafodita powder - 1/2 tsp

11. Oil - for frying and seasoning

12. Salt to taste

13. Curry leaves - 2 sprigs

Method :

1. Soak 1 cup of urad dal and a tsp of rice in water for about half an hour.

2. Drain water and grind in a mixer with crushed ginger. Sprinkle water as and when required and the dough should be fluffy.

                                 

3. Transfer the dough into a vessel. Add salt, asafodita powder, chopped green chillies, curry leaves and salt. Mix thoroughly.

4. Place a kadai on medium flame add oil and heat for frying the vadais.

5. Take a lemon sized batter and place it on a plastic sheet. Press it lightly and make a whole in the middle with the index finger.

6. Transfer it into oil. Repeat the same procedure with the rest of the dough. Fry the vadais on both sides till they become golden brown. Do not fry more than 4 or 5 vadas at a time. Keep them aside.

7. Pour beaten curd into a container and add asafodita powder, cumin powder and salt. Mix well. If the curd mixture is thick, add little lukewarm milk to bring it to pouring consistency.

8. Heat a seasoning pan and add a teaspoon of oil. When oil becomes hot, add seasoning ingredients such as mustard seeds, cumin seeds, dry red chillies and curry leaves.

9. After mustard and cumin seeds crackle, pour the ingredients into beaten curd. Add salt and mix thoroughly.

10. Transfer the vadais into the curd mixture. Coat all the vadais with the curd mixture.

11. Garnish with curry leaves. Now thayir vadais are ready to be served.