16 Mar 2014

Thayir Vadai Recipe

Thayir vadai or dahi vada or curd vadai is a delicious chaat item or snack. This is popular all over India but each region has a slightly different way of making it. It is made by frying the vadai and then soaking it in rich creamy curd and letting it rest for a few hours for a delicious burst of flavor!

This is my favourite type of vadai,  prefer this more than the normal medhu vadai. When ever we make vadai, we always reserve some for thayir vadai.  

Please refer my medhu vadai recipe for detailed instruction of how to make vadai. Also check out the paruppu vadai recipe

Preparation time 10 mins | Resting time 2 hrs | Makes 8

Click on the link to see the detailed description on how to make vada.

  • Medhu Vadai  - 8
  • Curd  - 1/2 cup
  • Buttermilk  - 1/2  cup
  • Milk - 1/2 cup
  • Salt  - to taste
To Garnish
  • Coriander leaves  -  2 tbsp
  • Jeera powder  -  1/2 tsp
  • Grated carrot  -  2 tbsp
  • Boondhi  -  1 tbsp
To Temper
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Red chilli - 1
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp (optional)

1. Once the medhu vadai is made, drain in a tissue paper and then soak them in buttermilk for 5 minutes each. This will ensure that the vadai is soft when add curd to it.

2. In a kadai add the oil. Add mustard seeds, urad dal, curry leaves and red chilli. When the mustard seeds splutter, add the turmeric powder too. 
3. Switch off the gas. Now add the milk and mix well. Add the curd and mix again, add required salt.

4. Add the vadai in this curd and let it rest for 2 hours. Prick the vada here and there so that the curd will be absorbed well.

5. Just before serving, add grated carrot, chopped coriander and kara boondhi for garnish.
6. You can serve it as it is or serve it chilled. 

1. Coconut paste can also be added to the curd.
2. You can skip the tempering and the milk and just beat the curd with some water and soak the vadai.
3. If you want to serve the thayir vadai immediately then don't milk. Double the curd amount and add it. Since we let the vadai rest for sometime, we add milk and curd.
4. Instead of buttermilk, you can soak the vadai in warm water too.
5. You can have the vada immediately too but letting it rest awhile makes it taste really good!
6. To make buttermilk, beat curd with little water and then soak the vada in it.
7. Do not use sour curd to make thayir vadai. You will not get the right taste.

Until next time,
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  1. The thayir vadai look just too perfect :) Lovely clicks !!

  2. Yummy and inviting. Like the presentation too with boondhi and coriander leaves.

  3. my favorite snack.. nothing can sooth me in summer than this :) thanks for joining the holy celebrations.. :) happy holi to you too :)

  4. Real yummy one,looks great

  5. My all time fav snack, delicious and tempting....

  6. I was craving for them today ..they look so delicious...I have never added boondi... will try this out.

  7. Perfect dahi vada......so delicious and yummy .... :)

  8. very delicious and tempting thayir vada :) I wud love to finish them !!

  9. aah!! yummm... boondi is a well addition to this ..luvd it Beulah

  10. pls pass on that bowl... i am hungry...

  11. this dahee vada is making me crazy :P pass me beulah :) i will spread tamarind chutney all over ; mouthwatering :) drooling :P


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