Curd Vadai (South Indian Style)/ Thayi Vadai

in Deepavali recipe, Festival recipe, festival special, Janmashtami Special, Snacks

 

Curd Vadai or Dahi Vada is an eternal favourite dish, whether it is a party or a get together. It is liked by all ages . Curd vadai can be prepared  the previous day and served the next , so that the vadais are softened in the curds when  served and tastes divine. It also prevents last minute hassles and heartaches.

It is served in most marriages and festivals too. The Curd Vadai is made is broadly two ways, South Indian thayir vadai and the North Indian dahi bhalle version. The South Indian curd vadai is a little different from the north Indian one. The  shape of the vadai and the toppings on the dish  differs. The South Indian Vadai has  a hole in the centre while the north Indian one is like flattened dumpling.

Ingredients

  • Black gram dal 1 cup,
  • Red gram dal 1 cup,
  • Rice 2 tablespoon,
  • Green chillies 10 ( chopped fine )
  • Coconut 1 cup (grated )
  • Ginger 1 teaspoon (grated),
  • Curry leaves 6 to 7 for seasoning,
  • Coriander leaves 1/2 cup ( for garnish),
  • Oil 1 teaspoon for seasoning,
  • Oil for deep frying 1 litre,
  • Salt 1 teaspoon,
  • Asafoetida ¼ teaspoon,
  • Freshly made Curd 2 cups to 3 cups,
  • Milk      half cup

Method

  1. Soak the dals and rice for 1 hour.
  2. Grind the dal in food processor or a mixie ,adding salt ,green chillies and asafoetida.
  3. Make it to a smooth fluffy batter adding as little water as possible.
  4. Please make sure to beat the batter well with a ladle.
  5. Add a little curry leaves and chopped coriander leaves to the batter, You could keep the batter in the refrigerator and use it later.
  6. Heat oil in a deep frying pan. When the oil becomes hot, wet your palms , take little of the vadai batter and flatten in your palm.
  7. Make a hole in the center and slide it gently into the oil and deep fry in medium or low heat.
  8. Deep dry to golden brown. Drain and keep aside.
  9. Repeat till the batter exhausts.
  10. Take the curd in a broad deep bowl.
  11. Grind the grated coconut, green chillies (4), grated ginger and  coriander leaves to  make a smooth paste. Add to the curd mix well.
  12. Drop the vadais into the curds one by one.
  13. Season with 1 teaspoon of mustard and curry leaves.  Mix well .
  14. Let the vadais soak in the curd for minimum of 2 to 3 hours.  After soaking if the curd gets reduced , add milk and more fresh curd.
  15. Serve and relish the soft heavenly curd vadai.

Note

  1. If the vadais are to be made in larger quantities, grind it in a grinder. The batter will be well aerated and comes out fluffy and soft.
  2. Please make sure the curds is sweet and fresh not sour. Refrigerate the vadais if they have to be served later (8 to 10 hours).
  3. The vadais made above can be dropped to hot thick sambar or rasam and served as sambar or rasam vadais.
    Medu vadai if leftover can be dropped into curd to get curd vadais.
  4. Kara boondi and grated carrot can be used as garnish for attractive curd vadais.
  5. If you feel the curd is less in quantity or the vadais have absorbed more curd, add extra curd over the vadais.
  6. Add salt to the curd , if required.