Curd Vada, also known as Thayir Vadai or Dahi Vada, is a popular dish from South India. The vadas are usually deep-fried until it turns into a golden brown color.
Thayir Vadai can be eaten at any time during the day, but it is more commonly consumed as evening snacks or breakfast.
Thayir Vadai is made by soaking vadas in curd, adding spices to it and then served at once or chilled.
The ingredients used in this dish vary from region to region depending on what ingredients are available locally. In Tamil Nadu, coconut is added to the recipe while in Kerala, green chilies are used instead of red chilies.
5 from 2 votes
Thayir Vada (Curd Vada / Dahi Vada) Recipe
The perfect snack for the summer. You can make this delicious and easy curd vada at home in a few minutes.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Breakfast, Snack
Cuisine: South Indian
Keyword: Curd Vada, Dahi Vada
Servings: 4people
Ingredients for Thayir Vada (Curd Vada / Dahi Vada)
1cupUrad Dal
1/2inchGingerpeeled and grated
8Green Chillies
as per tasteSalt
4tbspCoconutgrated
1 to 2tspJeera (Cumin Seeds)
1 to 1.25litreCurdwhisked smooth
as requiredOil
3tbspCoriander Leaves chopped
For Tempering:
2tspOil
3/4tspMustard Seeds
1tspJeera
1tspUrad Dal
1/2tspAsafoetida Powder
1Dried Red Chilli halved
1sprigCurry Leaves
How to make Thayir Vada (Curd Vada / Dahi Vada)
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
Thayir vadai tend to get soggy if left in the curd for long. So spoon the curd or soak it in curd mixture 20 minutes before serving.
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.