Thayir Vadai Recipe/Curd Vadai Recipe/Dahi Vadai Recipe/Uraddal Vadai Soaked in Yogurt/How to make Thayir Vadai with step by step photos

Thayir vadai is yet another delectable and my favourite evening snack. I love it so much I can finish off one whole plate in no time. The best part of thayir/curd vadai is, though the vadai’s are fried in oil, as they are soaked in water for about a minute and when squeezing out the water all most all the oil also comes out of the vadai and they become very soft. All the goodness of yogurt/thayir, protein from urad dal, added vegetables makes this a delicious evening snack. Do check out other Vadai Varieties here and other starters/Appetizers/Evening Snacks here

Here’s how to make Thayir Vadai with step by step photos….

Ingredients

For the Medhu Vadai

Urad dal/Ulundhu	1 cup
Big onion	1 finely chopped
Green chillies	3 or 4 finely chopped
Ginger	½ inch piece finely chopped
Cilantro	One handful finely chopped
Curry leaves	6-8
Rice flour	1 tsp
Salt	As needed
Oil	For frying vadai

For the Curd/Thayir/Yogurt Mixture

Thick Yogurt/Curd	2 cups [should not be sour]
Green chillies	2 finely chopped
Carrot	1 grated
Coriander leaves/Cilantro	3 tbsp finely chopped
Salt	As needed

For Tempering the Curd/Thayir/Yogurt

Oil	2 tsp
Mustard seeds	1 tsp
Urad dal	1 tsp
Curry leaves	8-10

Preparation time: 2 hour                                     Recipe Category: Starters/Evening Snacks

Cooking time: 20 minutes                                    Recipe Cuisine: Indian

Serves: 15 vadais

Author: Priya Anandakumar

Other Vadai varieties that might be of your interest...

Ullundhu vadai/Urad dal vadai/Medhu vadai

Medhu Vadai with out Onions/Ullunthu Vadai without Onions

Keerai Vadai/Spinach Vadai[Ullundhu]

Thayir Vadai/Dahi Vada/Yogurt Vadai

Thavala Vadai

Moong Dal Vadai/Paasiparuppu vadai

Masala Vadai/Paruppu Vadai

Ragi/Kelvaraghu Vadai [Video Recipe]

Aval/Poha Vadai

Rava Vadai/Sooji Vadai

Dried Green Peas Vadai/Green Peas Vadai

Dill Leaves Vadai[kadalai paruppu]

Chettinad Masala Seeyam

Keerai Vadai with Channa Dal/Masala Vadai with Keerai

Cabbage Vadai/Cabbage Vadai with Channa Dal/Cabbage Paruppu Vadai

Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...

Black Urad Dal Ladoo/Urundai

Urad Dal Kali/Ulundhu Kali/Urad Dal Halwa

Urad Dal Kozhukattai/Ulundhu Kozhukattai/Ulundhu Kara Kozhukattai

Ulundhu Sadam/Ulundhu Soru/Black Urad Dal Rice

Ulundhu Paal/Urad Dal Milk

Thirunelveli Idli Milagai Podi

Dal Makhani/Dhal Makhani

Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.

Method

Making Medhu Vadai

Wash and soak urad dal for at least 4 to 5 hours. Now grind it in the grinder or mixer to a very fine paste. Don’t add water when grinding the dal, just sprinkle little water when needed. When grinding the dal add the required salt, so that it will loosen up the dal.

Transfer the ground dal to the bowl.  Add rest of the ingredients [from table 1]except the oil and mix it really good.

Heat oil in a kadai, when it is ready make vadai as shown in the photo and fry them to golden brown evenly on both sides.

Now transfer the cooked vadais to a bowl of water and soak it for about a minute. The vadais will absorb the water and will become bigger. Now squeeze out the excess water from the vadai. This step is very important to make a soft and delicious Thayir vadai.

Similarly immerse all the vadai in water for few minutes and squeeze out the excess water.

Preparing the Yogurt/Curd Mixture

Meanwhile, let’s get the curd/yogurt ready. Take the curd in a wide bowl, [the curd should not be very thick or very thin]. Heat 2 tsp of oil in a pan, splutter mustard seeds, then add urad dal, curry leaves and wait until it changes colour.

Now add this tempering to the curd/yogurt and mix well.

Add required salt, grated carrots, chopped green chillies, coriander leaves and mix really well.

Finally assemble the Thayir Vadai.

Arrange the vadais in the wide bowl or plate. Pour the curd/yogurt mixture on top of all the vadais.

Let the vadais soak for 30 minutes or more.

Finally serve them by sprinkling some grated carrots on top of the vadais.

Tada!!! Delicious, soft and lovely Thayir vadai is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more delicious, authentic and traditional recipes of Tamil Nadu.

If you find the post really interesting, it will really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…