Thayir Vadai Recipe

Recipe By Slurrp

A south Indian version of the Dahi vada, where the vada is soaked directly in the savory curd with tempering. The mouth-watering vada is made from white urad dal, green chilies, ginger, and spices.

4.5
20 Rating -
Rate
Vegdiet
2hr 40minstotal
2hr 10minsPrep
30minsCook
2hr 40m.total
2hr 10m.Prep
30m.Cook
Thayir Vadai
plan
Bookmark

ingredients serve

Ingredients for Thayir Vadai Recipe

  • 1/10 cup Whole white urad dal soaked
  • 1/5 inch Ginger roughly chopped
  • 0.40 No.s Green chillies chopped
  • 1/10 teaspoon Asafoetida
  • NaN As required Salt
  • 0.40 tablespoon Water for blending
  • 1/5 teaspoon Oil
  • 1/10 teaspoon Mustard seeds
  • 1/5 teaspoon Split white urad dal
  • 0.40 No.s Dry red chillies broken
  • 1/5 sprig Curry leaf torn
  • 0.40 cup Curds
  • 1/20 cup Coconut grated

Directions: Thayir Vadai Recipe

Preparation Direction

  • STEP 1.Soak whole white urad dal for about 2 hours and strain out the water.

Cooking Directions

  • STEP 1.Into the chopper, add ½ cup soaked whole white urad dal, 1 inch ginger, 2 green chillies chopped, ½ tsp asafoetida (hing), salt to taste, 2 tbsp water. Blend to get a thick smooth batter. Transfer the batter to a mixing bowl.
  • STEP 2.Heat the paniyaram pan and drizzle oil inthe cavities. Spoon the batter into each cavity. Cover the pan for about a minute and cook on medium heat till the tops of the vadais are steaming . Then remove the cover and flip over each vadai to ensure that they cook evenly on both sides and are cooked through.
  • STEP 3.Remove from the pan and keep aside.
  • STEP 4.For the tadka, in a preheated pan add 1 tsp oil, ½ tsp mustard seeds, 1 tsp split white urad dal and 2 dry red chillies broken. Saute on low heat and allow the seeds to crackle and the dal to turn golden and crip. Add 1 sprig curry leaf torn so the flavours come through. Turn off the heat and keep aside.
  • STEP 5.In a large serving bowl add c, whisk it till it is smooth and there are no lumps. Add ¼ cup freshly grated coconut and the tadka. Mix together with a little water to get the consistency of a thick lassi.
  • STEP 6.Add the vadais into the curds and refrigerate for a few hours to allow the vadai to soak well in the curd.
  • STEP 7.Serve topped with crunchy boondi.
Nutrition
value
165
calories per serving
5 g Fat7 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    7g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    2mg
  • Vitamin A
    17mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    25mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    < 1mg
  • Phosphorus
    108mg
  • Selenium
    13mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp