Posting Thayir Vada recipe in my blog is a long time pending. Since I make this on either festival days or for guests I fail to take photographs somehow. This time I made it for Sunday Lunch to take photos exclusively to post in my blog. Who can refuse to have this soft mouth melting Vadas soaked in curd? If you follow very simple tips while making this you can get perfect Thayir vadas as served in Marriage feasts and restaurants…
Yield / Serves
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Whole White Urad dal / Ullutham paruppu 250 gms
Green chillies 2 or 3
Ginger a small piece
Salt to taste
Oil for deep frying
Fresh sour less thick curd blended with out lumps 400 ml
Salt for the curd
Mustard seeds & Curry leaves for seasoning
Grated carrot for garnishing
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.
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.
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