Thayir Vadai or Dahi Vada
If it was sambar vadai yesterday, obviously it has to be thayir vadai today. :-) Yet another popular South Indian tiffin recipe – prepared by soaking the crispy lentil vadai or vada in spicy yogurt mix. Unlike sambar vadai, this is super simple to prepare. Once you have the vadai ready, this can be whipped up in less than 30 minutes. As I already posted my Dahi Bonda recipe with chutneys, today I am presenting the traditional south Indian style thayir vadai. For thayir vadai, we usually don’t add onions. So as I mentioned yesterday, I divide the batter into two and for the thayir vadai, I add chopped ginger and few broken curry leaves and fry them in usual way. Peppercorns can be added too, but I usually skip them.
The yogurt mix is also easy to prepare. All you need to do is beat the yogurt, add the tempering, salt, and sugar. That’s it. I don’t add green chilies in my tempering and also I add sugar so that I can serve vaandu too. I do sprinkle paprika generously on our plates.
Thayir Vadai or Dahi Vada Recipe
Ingredients:
Vadai prepared as mentioned below – 6 to 8 or as required Yogurt – 1.5 cups (I used greek yogurt) + ½ cup of water Paprika to drizzle on top of the vadas – as required Boondhi – about 1 tbsp for each plate Salt – ½ tsp Sugar – ½ tsp (optional) Oil – 2 tsps Mustard Seeds – 2 tsps Hing – 1 tsp Curry leaves – 5 to 6 leaves Chopped Cilantro – to garnish Hot water – 2 cups
Steps:
Preparing Vadas for Thayir Vadai:
For thayir vadai, we usually don’t add onions. I soaked 1 cup of urad dal and ground it along with 2 chilies and divided the batter into two portions. To one, I added onion and used it for sambar vadai and to the other, I added 1 tbsp of chopped ginger and a few curry leaves broken into small pieces. I mixed them well and prepared the vadas in a regular way. You can find the detailed vadai recipe in this post.
Preparing the yogurt mix:
Beat the yogurt along with ½ cup of water. I beat the yogurt in my blender. You need a semi-thick yogurt mix. Now add the sugar and salt and mix well. Heat a tadka pan and add oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter add the curry leaves. (I broke into small pieces) Add this tempering to the yogurt and mix well.
Assembling Thayir Vadai:
Add the hot water to the prepared vadas and soak them nicely for about 15 minutes. Now take these vadas to the serving plate and add the prepared yogurt mix to each plate. Make sure the vadas are soaked nicely. Now drizzle the boondi and paprika. Garnish with chopped cilantro and serve.
That’s it. Yummy thayir vadai is ready.
Notes:
Sugar is optional in thayir vadai. The water that you pour on the vadai should be piping hot so that the vada soaks well. Green chilies can be added to the tempering. Adjust the salt as per your preference.
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📖 Recipe
