Thayir Vada - Dahi Vada

Ingredientsfor 10 servings

• 1 cup Black gram Urad dal (Uzhunnu)
• 1 tbsp Ginger — chopped
• Salt, to taste
• 1/4 tsp Baking soda
• Oil — for frying
• 4 cup Thick curd
• 1 cup Sugar
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 5 nos Whole red chillies (Kollamulaku)
• 3 sprig Curry leaves

Preparation

1. Step 1

   Soak black gram for atleast 2 hours.

2. Step 2

   Grind it into a thick fine paste by adding ginger, salt and required quantity of water.

3. Step 3

   The batter should be thick so that we can easily make vada out of it.

4. Step 4

   Mix baking soda with the vada batter.

5. Step 5

   Heat the oil in a heavy bottom pan.

6. Step 6

   Roll out small lemon sized balls/vada out of the batter and fry in hot oil it in oil.

7. Step 7

   When vada goes golden brown, take it out of the oil and drain it on tissue paper.

8. Step 8

   Make sugar powder out of 1 cup sugar.

9. Step 9

   Beat the curd by adding powdered sugar.

10. Step 10

    Transfer this curd into a large serving dish and dip the fried vadas in it.

11. Step 11

    Heat 2 tbsp of oil in a pan.

12. Step 12

    Let the mustard seeds crackle.

13. Step 13

    Add curry leaves and when it becomes crispy, add whole red chillies and remove from fire.

14. Step 14

    Sprinkle this over dahi vada and keep it in the fridge for half an hour (so that the vada gets soaked in curd).

15. Step 15

    Thayir vada / Dahi vada is ready to serve.

16. Step 16

    Option II:- 1)Instead of sugar, beat the curd by adding salt, little chilli powder(say 1/2 tsp), 2 pinches of asafoetida and 2 pinches of cumin powder.

17. Step 17

    Dip the vadas in it.

18. Step 18

    Heat 2 tbsp of oil in a pan.

19. Step 19

    Let the mustard seeds crackle.

20. Step 20

    Add curry leaves and when it becomes crispy, add whole red chillies and remove from fire.

21. Step 21

    Sprinkle this over dahi vada and keep it in the fridge for half an hour.

22. Step 22

    The sugar free version of Thayir vada / Dahi vada is ready to serve.