Thayir Vadai / Dahi Vada

863 reads
Thayir Vadai / Dahi Vada - Plattershare - Recipes, food stories and food lovers

Pin Print Save
4.41 from 5 votes
South Indian

About Thayir Vadai / Dahi Vada

Posting my Thayir Vada recipe has been a long-awaited goal for my blog. Usually reserved for festive occasions or when guests visit, I always seemed to miss the perfect chance to capture photos—until now! This Sunday, I made these soft, mouth-melting vadas soaked in creamy curd, just so I could finally share them with you.
Who can resist the charm of Thayir Vada, especially when prepared to perfection? With a few simple tips, you too can achieve restaurant- or wedding-style vadas at home. Indulge in these classic South Indian snacks that promise both comfort and celebration in every bite.
Advertisement - continue reading below

Recipe Time & More

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served AsSnacks
Recipe TasteCrunchySaltySpicy
Calories 387 kcal
Servings 4

Ingredients
 

  • 250 gm White Urad Dal (whole ullutham paruppu)
  • 2 Green Chilli (or)
  • 1 Ginger
  • 1.5 tsp Salt (or as per taste)
  • Oil (for deep frying)
  • 400 ml Curd (or sour fresh sour less blended with out lumps)
  • 1.5 tsp Salt (or curd for the curd, or as per taste)
  • leaves Mustard Seeds (Rai, or curry, or seasoning curry for seasoning)
  • Carrot (Grated, or garnishing for garnishing)
Advertisement - continue reading below

Instructions
 

  • Wash the dal well and soak in water for 1 and 1/2 hour. Have surplus ice cold water from refrigerator. Drain the water out from the soaked dal , placing it on a drainer.
  • Pour ice cold water on the dal and again rinse well. Chop the green chillies roughly and put it in the blender with the ginger. add required salt. Now transfer the dal from the drainer , free from water to the blender.
  • Run the blender. After few turns just sprinkle half handful of ice water to the batter and again grind the batter to fine smooth fluffy batter.
  • Transfer the batter to a bowl and close it tightly with a lid. Keep it in the freezer. (Not more than 20 minutes)
  • Meanwhile do the seasoning to the curd with mustad seeds and curry leaves and keep it ready in a broad bowl with some salt.
  • Heat oil in a pan. In another stove boil water in a vessel till it starts giving bubbles and switch off the stove. Take the batter out from the refrigerator.
  • Make your palm wet and take small lemon size balls out of it and place on a wet banana leaf of wet plastic sheet. Slightly flatten it and put a hole in the middle. Transfer this to the oil.
    Thayir Vadai / Dahi Vada - Plattershare - Recipes, food stories and food lovers
  • Do four or five like this and drop them to oil. Fry till they become golden brown.
  • Transfer it to a bowl and after 3 minutes transfer the fried vadas to the hot water, immerse and immediately transfer them to the curd bowl. Repeat the process for the rest of the vadas too.
  • Now the soft and spongy vadas are ready to eat. Serve them in bowls or plates garnishing with coriander leaves and grated carrot.

Recipe Notes

Additional Tips

  • For extra soft vadas that readily absorb the curd, soak the fried vadas in warm water for 15–20 minutes, then gently squeeze out excess water before placing them in the curd mixture.
  • Enhance the flavor and visual appeal by tempering mustard seeds, curry leaves, and a pinch of asafoetida in a little oil, then pouring this aromatic tadka over the curd-soaked vadas just before serving.
  • If you prefer a slightly sweet note, whisk a teaspoon of sugar into the curd before soaking the vadas—this balances the tanginess and adds a touch of wedding-style authenticity.
  • To make a vegan version, substitute thick curd with well-whisked, unsweetened soy or coconut yogurt, and proceed with the same method for soaking and seasoning.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Explore Recipes by Tags festive recipessnacks recipestraditional recipes

Please appreciate the author by voting!

4.41 from 5 votes

Recipe Nutrition

Calories: 387kcal | Carbohydrates: 43g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Sodium: 1710mg | Fiber: 10g | Sugar: 7g

Related Posts You May Like

Visit Our Store

Plattershare Shop
Spread the Flavor!
Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 165

4 Comments

4.41 from 5 votes (1 rating without comment)

Leave a Reply

Home Recipes Articles Shop