Thayir Vadai Recipe | Curd Vada (No Deep Frying)
Step by Step Recipe to Make South Indian Thayir Vadai, Curd Vada, Dahi Vada in Appe pan or paniyaram pan. Thayir Vadai is a South Indian Savory version of the popular Dahi vada garnished with coriander leaves, grated carrots and sometimes kara boondhi. It is tempered with curry leaves and mustard seeds making it a cool and refreshing snack recipe.
Servings 25 nos
Equipment
- Appe Pan or Paniyaram Pan
- Mixer Grinder
Ingredients
INGREDIENTS FOR VADAI (Urad dal Vada) BATTER
- 1 ½ cups Urad Dal or Ulutham Paruppu
- 1-2 nos Green chillies Adjust quantity according to your taste
- Ginger or Adrak (1 inch x 2 pieces)
- ½ tsp Asafoetida or hing skip this ingredient for gluten free recipe
- 2 tbsp Rice Powder or Arisi Maavu
- Water (2 to 3 cups for soaking Urad Dal + as required for grinding)
- Oil as required to cook the vadas in appe pan
- Salt to taste
INGREDIENTS FOR THE THAYIR OR CURD MIXTURE
- 3 cups Dahi or Thick yogurt Use Fresh Curd
- ½ cup Water (to adjust consistency)
- Salt to taste
INGREDIENTS FOR TEMPERING
- 2 tsp Oil
- 1 tsp Mustard Seeds
- Curry Leaves as required
INGREDIENTS FOR GARNISH / SERVING
- ½ cup Grated carrots
- Red Chilli powder to sprinkle on top Kashmiri Red chilli powder
- finely chopped coriander leaves as required
Instructions
- Wash and soak the Urad Dal for 2 hours. Drain the water used for soaking.
- Grind the Urad Dal along with green chillies, ginger into a thick batter consistency (using water as required).
- To the ground urad dal batter, add salt to taste, hing and rice flour. Rice flour is added for crispiness (since we are not going to deep fry). Beat the batter well for a couple of minutes until its soft in texture.
- Heat an appe pan or paniyaram pan. Add oil and slowly pour the batter into the small shallow holes of the pan. Cover and cook on low heat
- Flip, add few drops of oil, cover and cook again until the vadas have cooked in the centre.
- Take 2-3 cups of water in a bowl and add these piping hot vadas into them. The vadas will turn softer. Gently squeeze the excess moisture and keep aside.
- In the meanwhile, repeat the process of cooking the vadas in appe pan, adding them in water, squeezing and keeping aside until the batter has been used up.
- Whisk the curd well, add some water to get the desired consistency. Add some salt.
- Soak the vadas in the dahi mixture and add grated carrots, coriander leaves. Prepare for tempering.
- Pour the tempering over the dahi vadas, garnish with finely chopped coriander leaves, sprinkle some red chilli powder and enjoy it chilled.
Notes
- If you are serving thayir vadai for guests - Just keep the curd ready in the refrigerator along with the vadas soaked in water etc and assemble everything together, temper once guests arrive. That way the vadas look fresh, won't drink up all the yogurt and be spongy too.
- If you require the vadas for regular consumption. Cook them in appe pans and store them in a zip lock bag / steel or glass container with a lid in the refrigerator. Add it to simmering sambar or rasam and consume the next day or even the day after. Ensure you microwave for 30 seconds and then add it to the rasam or sambar so that it soaks the liquid and turns soft.
- Planning to make dahi vada next day. Prepare the vadas and refrigerate them. The next day, microwave the vadas for 1 minute and add them immediately to water. Allow it to soften, squeeze and follow the rest of the procedure.
- For best results, before serving, always chill your vadas and yogurt both. It tastes amazing especially during summers.
- I have used Himalayan Pink salt here. You can use any salt variety.
- I have used home made thick fresh curd made with cow milk. You can use store bought too but ensure that it is not khatta or sour. If you find the same khatta or a bit sour and your guests arrive - Add a bit of milk instead of water and adjust the consistency.
- For fluffy soft wadas, always add salt just before frying or in this case appe pan. Adding salt while grinding makes the vadas drink up extra oil.
- The rice flour is added for a bit of crispiness. I made half the batch into Rasam vada the next day.
- These vadas stay good in your refrigerator for 2 days.