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How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

 



How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe


Curd vada is one of a delicious snack that can be served as starter or as evening snacks. It is a perfect one for potlucks or partys.

Generally the urad dhal vada will be deep fried in oil and the will be soaked in curd.  Here in this recipe I have shared no deep fry version of vada .

Yes I have cooked the vadas in paniyaram pan which requires very less oil only.

With this same batter, you can deep fry the vadas too and then add in the curd mixture .

 

Few vada recipes from our blog are listed here, please check if you are interested.

 

 How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Ok now coming to the recipe.  

South Indian style Thayir Vada(Curd Vada)

No deep Fry version

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipeSOAKING TIME: 2-3 hours | PREPARATION TIME: 15 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE:  SOUTH INDIAN

YIELDS:  15 VADA

 

INGREDIENTS:

 To make Vada:

1/2 cup urad dhal

2green chillies

Salt to taste

1/2 teaspoon pepper powder

Few coriander leaves(Finely chopped)

Few curry leaves(Finely chopped)

1 inch ginger(Grated)


To soak the vada:

1/2 cup buttermilk

1 cup warm water


To prepare the curd mixture:

400 ml curd

1/2 teaspoon salt(or to taste)

1 teaspoon sugar

1/2 teaspoon cumin powder

(or crushed cumin)

Curd Vada-No deep Fry Vada


Ingredients:(continuation)


To temper:

1 teaspoon oil

1/2 teaspoon mustard seeds

2 red chillies

Few curry leaves

1/4 teaspoon asafoetida


To garnish

Grated carrots

chopped coriander leaves

little red chilli powder

boondi


 

VIDEO RECIPE LINK:  https://youtu.be/5G_a6AHRqGw

PREPARATION:

Finely chop the coriander leaves & curry leaves.

Grate the ginger and keep it aside.

Grate the carrots and keep it ready.

Crush the cumin seeds and pepper if you have whole ones.

 

METHOD:

Wash and soak 1/2 cup urad dhal in water for 2-3 hours

Drain the water completely

Grind the urad dhal with green chillies into fine paste

Sprinkle very little water (if required only)to get a very fine thick paste

The batter should be very thick in consitency

Then add the pepper powder, chopped curry leaves , chopped coriander leaves,Grated ginger
 

 and required salt.

mix everything well.

Now our vada batter is ready.

With this batter you cna make vadas into balls or in flat shape and deep fry in oil till golden brown.

But here in this recipe i have fried the vada in paniyaram pan to avoid the deep fry.

Heat a paniyaram pan and add few drops of oil in each pits.

Pour some batter in each pits using a spoon.

Let it cook in low medium flame.

Flip the paniyaram in beween and let it cook in all the sides till it becomes golden brown colour.

Once the vadas are cooked, remove from the pan and keep them aside.

In a bowl add 1/2 cup buttermilk and hot water.

Soak the cooked vadas in thin warm buttermilk for 30 minutes to 1 hour.

As the vadas cooked in paniyaram pan are little dense than the fried vadas, it require long time to soak,

If you fried the vada in oil, soak the vadas onlyfor 15 to 20 minutes, that's enough.

In the mean time prepare the curd mixture.

Temper the mustard seeds and red chillis in oil. once the mustards are spluttered well, switch off the stove and then add the asafoetida and curry leaves.

Mix the salt , sugar, cumin powder in the curd and mix well.

Add the tempering in to the curd and mix well.

Adjust the consistency by adding more buttermilk till it becomes runny.

Once the vadas are soaked completely and becomes soft, squeeze each vada gently to remove the the obsorbed buttermilk.

then only the vadas will absorb the spiced curd and becomes more tasty.

Arrange the squeezed vadas in a tray or bowl, pour the spiced curd mixture on the top.

Cover the vadas and refrigerate for minimum 1 hour before serving.

Just before serving sprinkle some red chilli powder on the top and garnish with chopped coriander leaves, grated carrots, and some boondi or sev.

You can even arrange in separate bowl and garnish before serving..

 

NOTES:

 

. 1. I have used split urad dhal to prepare the batter, you can use whole urad dhal (without skin)

2. dont add more water while grinding the vada batter. sprikle very little water only if required.

3. I have used paniyaram pan to cook the vadas., With the same batter if you want you can deep fry the vadas in oil.

While comparing to the deep fried vadas ,these paniyaram pan vadas will be little dense(Not Hard), but for making thayir vada, it will be perfect after obsorbing the curd.

4. You cna adjust the spicinees by adding/reducing the green chillies count while grinding the vada batter

5. The vada batter should be fluffy to get soft vadas

6. My personal preference is the vada for thayir vada should be little dense than the normal medu vada, then only'it will be stiff adn hold its shape while soaking in the urd for long time

7. Soaking the vada in thin warm buttermilk will make the vada to  be soft.

8. Also before adding the curd, slightly sqeeze and then add the curd mixture. this help the vada to obsorb the spiced curd mixture and will be be tasty while eating.

9. Add boondi just before serving will give nice crunchier taste while eating, if you add in advance it will becom soggy.

10. if you like you can even sprinkle some chat masala on the top

 

VIDEO RECIPE:



STEP BY STEP PHOTOS:

Wash and soak 1/2 cup urad dhal in water for 2-3 hours

Drain the water completely

Grind the urad dhal with green chillies into fine paste

Sprinkle very little water (if required only)to get a very fine thick paste

The batter should be very thick in consistency

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Then add the pepper powder, chopped curry leaves , chopped coriander leaves,Grated ginger 

 and required salt.

Mix everything well.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Now our vada batter is ready.

With this batter you can make vadas into batter or in flat shape and deep fry in oil till golden brown.

But here in this recipe i have fried the vada in paniyaram pan to avoid the deep fry.

Heat a paniyaram pan and add few drops of oil in each pits.

Pour some batter in each pits using a spoon.

Let it cook in low medium flame.

Flip the paniyaram in beween and let it cook in all the sides till it becomes golden brown colour.

Once the vadas are cooked, remove from the pan and keep them aside.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

In a bowl add 1/2 cup buttermilk and hot water.

Soak the cooked vadas in thin warm buttermilk for 30 minutes to 1 hour.

As the vadas cooked in paniyaram pan are little dense than the fried vadas, it require long time to soak,

If you fried the vada in oil, soak the vadas only for 15 to 20 minutes, that's enough.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

In the mean time prepare the curd mixture.

Temper the mustard seeds and red chillis in oil. once the mustards are spluttered well, switch off the stove and then add the asafoetida and curry leaves.

Mix the salt , sugar, cumin powder in the curd and mix well.

Add the tempering in to the curd and mix well.

Adjust the consistency by adding more buttermilk till it becomes runny.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Once the vadas are soaked completely and becomes soft, squeeze each vada gently to remove the the absorbed buttermilk.

then only the vadas will absorb the spiced curd and becomes more tasty.

Arrange the squeezed vadas in a tray or bowl, pour the spiced curd mixture on the top.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Cover the vadas and refrigerate for minimum 1 hour before serving.

Just before serving sprinkle some red chilli powder on the top and garnish with chopped coriander leaves, grated carrots, and some boondi or sev.

You can even arrange in separate bowl and garnish before serving.

How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe

Do try this recipe and please don’t forget to give your feedback in comments.

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