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Thayir vadai is my daughter’s one of favorite snacks. Occasionally when we visit restaurants she would like to have this vadai. In Udupi thayir vadai and bajjambode are prepared on some ceremony feasts. The usual uddina vadai is of course available in all Udupi hotels everyday. Go through the thayir vadai recipe now and let me know your feedback.
Thayir Vadai/Dahi Vada/Mosaru Vada Recipe
Servings: 15 to 20
Ingredients
- Ingredients for Vadai
- Urad daal/ Black gram seeds - 1 Cup
- Green chillies- 2 to 3
- Ginger- 1" piece
- Salt-1 tsp or to taste
- Curry leaves- 2 strands
- Coconut pieces- Handful optional
Ingredients for Mosaru/Dahi Mix
- Yoghurt/Curds- Dahi
- Ginger- 1" piece
- Curry leaves- 1 Strand
- Red chillie powder- 1 tsp
- Cumin seeds powder- 1 tsp
- Salt- 1 tsp or to taste
- Coriander leaves- fistful
Seasoning ingredients
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil/urad dal- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Soak urad daal/Black gram seeds for 3 to 4 hours or overnight.
- Whisk 4 cups of yoghurt adding water if required.
- Chop ginger, green chillies, curry leaves in to very small pieces.
Method
- Grind soaked urad dal along with salt in to smooth fluffy mixture. If you are using mixer to grind, then add only little ( 3 to 4 tea spoons) water. You have to grind until the batter becomes light and fluffy. Sprinkle water if the mixer is making lot of noise. If
- Take out the batter in a wide bowl and start beating it with hand for 5 minutes. It will make batter more light.Check if the batter is ready by dropping a small ball of batter in to bowl of water. If the batter floats then it is ready to use. If it sinks then you have to beat it with hand for a minute more. This step is important if you are using mixer for grinding.
- Add chopped ginger, green chillies, curry leaves and coconut pieces to the ground urad dal batter. Mix it well.
- Heat oil in a frying pan. Wetting your hand with water, take a small ball sized batter and drop it in to hot oil. Based on the size of pan drop 5 to 6 vadais or more at a time.
- Fry the thayir vadais until they turn brown in medium flame. Turn over and fry until another side gets golden brown.
- Keep these vadais on kitchen tissue paper and repeat the process for remaining batter.
- Mean while in a wide pan boil water until lukewarm and soak these fried thayir vadais in lukewarm water for 5 minutes. After that take them out and squeeze out water by pressing gently with your hand. This step helps thayir vadais to absorb yoghurt/curds mix very well.
Yoghurt/ Curds mix
- Take a seasoning pan, add oil, mustard seeds, urad daal and curry leaves. When mustard seeds start spluttering add ginger. Saute for 2 minutes and add this tampering to whisked yoghurt/curds.
- Soak the ready thayir vadais in to this yoghurt/curds mix. Let it sit for 2 to 3 hours. While serving top it up with red chilly powder, cumin seeds powder, coriander leaves and boondi.
Note:
- Suppose the urad daal batter becomes thin, add 2 to 3 tbsp of medium rava/soji and mix well.
- Instead of adding chopped green chillies, you can grind green chillies along with urad dal as I have done here.
Meet you all with one more interesting Udupi recipe. Till then bye.
