Thayir Vadai/ Curd Vadai

This is simple recipe and will be a hit once you try it!

Thayir vadai is one of my mother’s specialties and my summer favorites. It is super soft and spongy and so easy on the stomach. I remember it was one the ‘special’ items she used to make during the scorching summers in Dubai. She would prepare in the morning and let it chill in the fridge till I return from school. I could have Thayir Vadai for a meal itself. Now that the weather in Tracy is slowly getting warmer and I decided to make Thayir Vadai.

I always prepare vadai using a mixie/ blender and not traditional idli maav grinder because of the little quantity. I kept of experimenting to get the perfect vadai. So below are the tips that you can follow:

1. After soaking the dhal, filter the dhal and the water separately and keep in fridge for it to chill. Grind after 30 minutes or when you are ready to made the vadai. This is to ensure that the batter doesn’t heat up in the mixie/ blender when grinding.

2. Grind just before frying and use very little water to grind. Don’t prepare batter in advance. This will make vadai absorb less oil.

3. The traditional grinder makes the batter fluffy and light. You may not get the same using a mixie/blender. So, you need an additional step after grinding to get the perfect consistency. Simple! Just whisk the batter for about 5 minutes till you get a light and fluffy batter. You are incorporating air into the batter.To test if batter is ready, take some water in a bowl, drop a little batter. It should float up.

Lets get right to it!

Print Recipe

Thayir Vadai/Curd Vadai

Servings

Ingredients

• 1 cup urad dhal
• 2 cup water
• 3 cup yogurt
• 2 tsp mustard seeds
• 7-10 curry leaves
• salt to taste
• coriander for garnish
• Lots of Love
• boondi for garnish

Servings Ingredients 1 cup urad dhal 2 cup water 3 cup yogurt 2 tsp mustard seeds 7-10 curry leaves salt to taste coriander for garnish Lots of Love boondi for garnish

Instructions

1. Soak 1 cup urad dhal in 2 cups water for 5 to 6 hours
2. We are making the vadai in a mixing jar/ blender and not the traditional grinder. After 5 hours, strain the dhal and save the water (do not waste it). Keep the soaked dhal and the water in refrigerator for 30 minutes

   
3. In the meantime, prepare the yogurt mixture. Whisk 3cups yogurt, add salt. Heat oil in pan, add mustard seeds. Once it begins to splutter and curry leave. Add the to the yogurt mixture and mix well. Keep aside

   
4. Now grind the urad dhal with salt. Use the refrigerated water one tbsp at a time. Do not too much water. Too much water will made the vadai absorb more oil when frying. Grind smooth and fluffy.
5. Now the trick to the perfect vadai, and fluffy inside, you have to whisk them and incorporate air into the batter. The batter should be light and fluffy. Take some water in a bowl, drop a little batter. It should float up. Then batter is ready!

   
6. Keep a container filled with hot water ready.
7. Heat oil for frying.
8. Fry the vadai in batches. Dip your hand in some cold water and then pick the batter. You can made vadai with or without the hole in the middle. My mother makes without the holes.

   
9. Fry till golden brown. Drain the vadai in paper towel for a couple of minutes.
10. Then add the vadai into hot water and let it soak for 8-10 minutes. Change the water every batch to get rid of the oil. You will notice the vadai would have swelled up.

    
11. Now take out the vadai and gently squeeze between you palm and place in the yogurt mixture.
12. Let the vadai be covered with yogurt. Let it rest for 20 minutes to full soak in the yogurt. Garnish with coriander and boondhi. Soft and Moist Thayir Vadai is ready!