Dhahi Vada (Thayir Vadai)

by Kamala on October 3, 2009

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Dahi_Vada_Thayir_Vadai_1 Dhahi Vada is prepared almost in all states of India for celebrations, only the name differs and the spices used differ. In north India, it is prepared in festival times like Diwali, Dhanteras, Holi etc. My north Indian friends used to prepare this as one festive item along with other items for Diwali. Normal mung bean or black gram vada is dipped in water, then added in spiced curd and served with dates chutney (sweet and soar). For garnishing coriander or mint leaves, bhoondi and even tomato ketchup can be used.

In south India, same black gram vada is added in curd but spices in curd are different. Here I prepared Dhahi Vada in north Indian style.

Serves: 8 to 10

Cooking time: 30 to 35 minutes other than soaking time.

Ingredients

  • Balck gram split or urad dal – 2 cups soaked for 2 hours
  • Fresh thick curd – 1500 ml
  • Roasted cumin powder – 1 tea spoon
  • Red chilli powder – 1 tea spoon
  • Black pepper powder – ½ tea spoon
  • Sugar – 1 table spoon (optional)
  • Rock salt (Kaala Namak in Hindi) – ¼ tea spoon
  • Salt – as per taste
  • Oil – for deep frying vadas
  • Coriander leaves – for garnishing

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Method

Step 1

  • Grind black gram with salt to a thick paste by adding very little water; run the mixer at 2 minutes intervals with a short break of 30 seconds to grind; continuous grinding will heat up the batter and even the mixer will trip due to overload; grinding urad dal in a mixer is a challenge for women; instead of water, I use one or two cubes of ice; this helps to get softer fluffy vada batter, and the vada batter will not get hot too.

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Step 2

  • Fry the vadas in medium flame, keep them on kitchen tissue to absorb excess oil.

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Step 3

  • Now in the curd, add cumin, pepper, chilli powders, salt, rock salt and sugar; beat well; dip the vadas in warm water, squeeze it immediately with your palms and dip in the spiced curd keep for 15 minutes.

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Step 4

  • Remove and arrange them in a tray; keep the remaining curd for sprinkling on vadas in between; keep the trays in refrigerator for 2 to 3 hours; two or three time sprinkle the curd or pour little on the vadas; this helps to absorb more curd and make it tasty; this makes approximately 20 to 24 vadas.

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  • Garnish before serving.

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Tips

  • To know whether urad dal is ground properly, put a pinch of it in bowl of water; it should float; this denotes the batter is light and fluffy.
  • If you add more water in urad dal while grinding, vadas will absorb more oil while frying; too less water will make the vadas hard.

diwali 2008  and republic day 2009 043 This post is part of the event: Dussehra, Dhanteras & Deepavali organised by Shanthi Krishnakumar’s Cook Book.

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{ 3 comments… read them below or add one }

Priya October 3, 2009 at 8:19 pm

Wow wat a delicious thayir vadai looks prefect…adding vadais to warm water before adding curd is new to me, will do as though next time..

Nithya October 3, 2009 at 10:41 pm

Lovely post. The pics look so perfect.

Sanghi October 6, 2009 at 6:06 am

Wow.. i’m amazed by ur presentation and clicks kamala. Excellent step by step descriptions, i fear of making ulundhu vada, as the vada sticks to the bottom. Also i don’t get the hole in middle. Tried 3times and failed. So i make only masala vadai always. But, i love thayir vadai more, yours makes me hungry this early morning..!

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