Thayir Vadai holds a special place in South Indian cuisine and my heart too. This dish combines the best of both worlds – crispy fried vadais and cool, tangy yogurt. The contrast of textures is without a doubt divine. You bite into the soft, yogurt-soaked exterior and discover the slightly firm vadai inside. The coconut and green chili paste adds a lovely kick, while the tempering brings everything together with aromatic spices. It’s comfort food at its finest.
About the Recipe
This recipe brings restaurant-quality Thayir Vadai to your kitchen without any fuss. What makes this version special is the coconut-green chili paste that adds depth to the yogurt. The tempering technique might seem new if you’re a beginner, but it’s really just heating spices in oil to release their flavors. This creates an aromatic finish that transforms plain yogurt into something magical. Trust me, once you try making these at home, you’ll never want to order them again.
Why You’ll Love This Recipe
You’ll fall in love with how the vadais absorb the spiced yogurt while keeping their shape. The combination of cool yogurt and warm spices creates the perfect balance. This dish works beautifully as a snack, light lunch, or even dinner. Plus, you can make the vadais ahead of time and assemble everything when you’re ready to eat. The fresh coriander on top adds a pop of color and freshness. It’s also naturally gluten-free, making it perfect for various dietary needs.
Cooking Tips
Soak the urad dal properly – this makes all the difference for fluffy vadais. When grinding, add water gradually to get the right consistency. The oil temperature matters a lot. Test with a small piece of batter first. If it rises immediately, your oil is ready. Don’t overcrowd the pan while frying. Whisk the yogurt well to avoid lumps. The tempering should sizzle when you add it to the yogurt.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 3 hours total (including soaking time). Active cooking time is around 45 minutes. Serve immediately after adding the vadais to prevent them from becoming too soggy. You can store leftover vadais separately for up to 2 days and the spiced yogurt in the fridge for 1 day. Best enjoyed fresh and at room temperature.
Similar Recipes
- Medu Vada
- Dahi Bhalla
- Sambar Vada
- Rasam Vada
- Coconut Chutney Vada
Nutrient Benefits
Urad dal provides excellent protein and fiber, making this dish quite nutritious. Yogurt adds probiotics for digestive health and calcium for strong bones. The spices like cumin and ginger aid digestion naturally. Coconut contributes healthy fats and adds richness. Fresh coriander provides vitamins and antioxidants. While it’s fried food, the yogurt helps balance the richness and makes it easier to digest.
Thayir Vada (Curd Vada / Dahi Vada)
Ingredients
- 1 cup Urad Dal
- 1/2 inch Ginger peeled and grated
- 8 Green Chillies
- as per taste Salt
- 4 tbsp Coconut grated
- 1 to 2 tsp Jeera (Cumin Seeds)
- 1 to 1.25 litre Curd whisked smooth
- as required Oil
- 3 tbsp Coriander Leaves chopped
For Tempering:
- 2 tsp Oil
- 3/4 tsp Mustard Seeds
- 1 tsp Jeera
- 1 tsp Urad Dal
- 1/2 tsp Asafoetida Powder
- 1 Dried Red Chilli halved
- 1 sprig Curry Leaves
Instructions
- Wash dal.
- Drain and soak in 2 cups of water for 2 hours.
- Drain and grind to make a fine batter with ginger , 4 green chillies and 3/4 tsp salt.
- Make small round patties.
- Deep fry in hot oil until crisp.
- Remove and drain excess oil.
- Keep aside.
- Grind coconut with remaining green chillies and cumin seeds to a fine consistency.
- Stir the paste into the curd and 3/4 tsp of salt.
- Mix well and keep aside.
- Heat oil for tempering. Fry the tempering ingredients and add it to the curd.
- Mix well.
- Either spoon the spiced curd over the vadai or put the vadai into the curd for a few 15 to 20 minutes before serving.
- Garnish with coriander leaves.
- Serve immediately.
Notes
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Frequently Asked Questions
Can I make vadais ahead of time for this recipe?
Yes, you can make vadais a day ahead and store them in an airtight container. Just make sure they’re completely cooled before storing. Reheat them lightly in the oven before adding to yogurt if you prefer them warm.
What consistency should the urad dal batter have?
The batter should be thick enough to hold its shape when you make patties, but not too thick that it becomes dense. It should drop slowly from a spoon. Add water gradually while grinding to achieve the right texture.
How long should vadais soak in the spiced yogurt?
For best results, let them soak for 15-20 minutes. This allows them to absorb the flavors without becoming too mushy. Some people prefer them soaked longer for a softer texture, while others like them added just before serving.
