Thayir Vadai is a yummy snack or a starter. It is a popular dish of south India, it is different from north Indian dahi vada. Dahi vada is similar to Thayir vada, both are soaking vadas in the curd. For North Indian Dahi Vada, you have to add sweet chutney, green chutney and to add cumin seeds, chili powder and chat masala in the curd.

For Thayir vada don’t add any flavors, add the salt with thayir/curd, if you want, you can season the curd vada or you can sprinkle some crispy boondi before serving. I have made fresh boondi for thayir vada if you wish you can make boondi or you can add store bought boondi, or you can serve without boondi too.

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Thayir Vada

Prep Time

2 hrs

Cook Time

20 mins

Total Time

2 hrs 20 mins

 

Ingredients

• 1 cup Urad dal
• 1 Onion /10 Shallots
• 1 tsp Pepper powder
• 2 tsp Rice flour
• Few Curry leaves
• Few Coriander leaves
• Oil For frying
• 2 cups Sour curd
• Salt as needed

For Boondi (Optional)

• 4 tsp Besan Flour/Gram flour
• 1/2 tsp Chili powder
• Salt as needed
• 1/4 tsp Baking soda

Instructions

1. Wash and soak urad dal for 1 hour.
2. Once done, drain excess water and add it in a mixer jar.

3. Make it a smooth paste.

4. Now add it in a bowl, add chopped onion, rice flour, salt, pepper powder, curry leaves, and coriander leaves.
5. Combine everything well.
6. Make small balls, pat it and make a small hole in the middle.
7. Drop the vadas on hot oil.
8. After 2 or 3 minutes, flip it over.
9. Cook till golden brown on both sides.
10. Once done, drain it in a paper towel.
11. When you fried all the vadas, soak it in the warm water for 30 minutes.
12. Meanwhile, add sour curd and needed salt in a mixer jar, pulse till it becomes frothy.
13. After 30 minutes, squeeze the warm water from each vada, arrange it in a serving bowl.
14. Add the prepared curd in the bowl.
15. Allow vada to soak in curd for at least 2 hours, so the vadas will absorb the curd. 
16. For boondi, mix together besan flour, chili powder, salt, and baking soda, and make it as a thick paste.
17. Fry it in the hot oil, and drain on paper towel.
18. Sprinkle some coriander leaves and boondi before serving. 

Step  by Step Pictures

Method

1. Wash and soak urad dal for 1 hour.

2. Once done, drain excess water and add it in a mixer jar. Make it a smooth paste.

3. Now add it in a bowl, add chopped onion, rice flour, salt, pepper powder, curry leaves, and coriander leaves.

4. Combine everything well.

5. Make small balls, pat it and make a small hole in the middle.

6. Drop the vadas on hot oil.

7. After 2 or 3 minutes, flip it over.

8. Cook till golden brown on both sides. Once done, drain it in a paper towel.

9. When you fried all the vadas, soak it in the warm water for 30 minutes.

10. Meanwhile, add sour curd and needed salt in a mixer jar, pulse till it becomes frothy.

11. After 30 minutes, squeeze the warm water from each vada, arrange it in a serving bowl.

12. Add the prepared curd in the bowl. Allow vada to soak in curd for at least 2 hours, so the vadas will absorb the curd.

13. For boondi, mix together besan flour, chili powder, salt, and baking soda, and make it as a thick paste.

14. Fry it in the hot oil with a boondi karandi, and drain on paper towel.

15. Sprinkle some coriander leaves and boondi before serving.