Thayir Vadai

Thayir Vadai or Curd Vadai is a South Indian snack which can be served along with our meals.Deep fried Ulundu Vadais are soaked in curd for an hour and then garnished with grated carrots,chopped coriander leaves and kara boondhi before serving.I make Thayir Vadai more than Sambar Vadai for we always have curds readily available at home.These rich and creamy Thayir Vadais are easy to prepare and can also be served as a tea time snack.

Click here for detailed Ulundu Vadai recipe

INGREDIENTS

SERVES 7

YIELDS 13-17

TO MAKE THE VADAI

1 cup urad dhal

Water for grinding

Oil for frying

Salt as required

TO SOAK THE VADAIS

2 cups thin diluted curd (butter milk)

1 & 1/2 cup thick curd

TO TEMPER

3 tsp oil

1/2 tsp mustard seeds

1/2 tsp urad dhall

1 green chilly chopped(optional)

FOR GARNISHING

1 tbsp grated carrots

1 tbsp coriander leaves (chopped)

1-2 tbsp kara boondi

METHOD

Wash and soak the urad dhal in water for an hour.Drain the water completely and grind in a grinder by sprinkling water at intervals.Do not get tempted to add water.The batter should be stiff with buttery consistency.

Transfer the batter to a bowl,add salt and mix well.Wet your hands in water,take a small amount of batter in your hands and make a small hole in the center using your thumb finger.

Heat oil in a pan,gently drop the vadai into the oil.Fry the vadais on medium flame until they turn golden brown in colour.

Beat 1 cup curd with 1 cup water and salt to make it dilute(butter milk) and keep it aside.Now heat oil in a pan and add the items under ‘to temper’ column when it splutters remove from flame and mix well with the dilute beaten curd.Arrange the vadai in the plate you are going to serve and immediately pour the tempered butter milk over hot Ulundu vadai and let it rest for an hour.

After an hour add the remaining thick curd over the vadai,garnish with the items under’for garnishing’ column.The vadais are super soft after being soaked in thin curd(butter milk).