Monday, 16 January 2012

Thayir vadai


Thayir vadai ingredients:

Vada ingredients:

1. Urad dal – 1 cup
2. Onion – 1 sliced
3. Green chillies – 3 or to taste 
4. Ginger – small piece
5. Salt – to taste
6. Curry leaves - few
7. Coriander leaves - few
8. Oil – for deep frying

Curd ingredients:

1. Curd – 2 cups
2. Green chillies – 2 or to taste
3. Salt – to taste

Garnishing ingredients:

1. Grated carrot – few (optional)
2. Bhoondi – few (optional)
3. Coriander leaves – few 

Vada preparation:

Soak urad dal for 2 hours.

Grind urad dal along with onions, green chillies, ginger, coriander leaves, curry leaves and salt without adding too much water.

The batter should be soft and fluffy. 

Now take kadai and heat with oil.

Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape.

Make a hole in the centre with your finger.

Drop the flattened balls into the oil and fry until it turns into golden brown colour.

Drain the excess oil.

When you take those vadas out, drop them in a luke warm water bowl for 30 seconds.

Remove the vadas and gently press between your palms (Because of excess water oozes out). 

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste.

Then beat the curd and chilli paste with salt to a smooth liquid.

If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely.

Refrigerate the soaked vadas for 2 hrs.

While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.