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Thayir Vadai (Dahi Vada - South Indian Style)

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We hope you got benefit from reading it, now let’s go back to thayir vadai (dahi vada - south indian style) recipe. You can cook thayir vadai (dahi vada - south indian style) using 20 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Thayir Vadai (Dahi Vada - South Indian Style):
  1. Provide 1 cup urad dal (split black gram), soaked overnight
  2. You need to taste salt
  3. You need 12 tsp. peppercorns, crushed
  4. Get 12 tsp. cumin seeds
  5. Get 1 tsp. grated ginger
  6. Use oil to deep fry
  7. Provide 12 cup fresh grated coconut
  8. You need 1-2 green chilies
  9. Prepare 1 tbsp. oil
  10. You need 1 dry red chilli
  11. Take 12 tsp. mustard seeds
  12. Take 1 tsp. urad dal (split black gram)
  13. Take 1 sprig curry leaves
  14. Provide 1 cup yoghurt
  15. Get 1 tsp. grated carrot
  16. Use pinch pepper powder
  17. Provide to taste salt
  18. Provide pinch red chilli powder
  19. Get 1 tbsp. coriander leaves, chopped
  20. Provide 1 fresh green / red chilli, chopped
Steps to make Thayir Vadai (Dahi Vada - South Indian Style):
  1. Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.
  2. Heat oil in a pan. Dip your hands in a bowl of water. Take a portion of the batter and give a round shape to it. Make a hole in the centre with your thumb.
  3. Gently slide in the vada in hot oil and fry on a medium flame till it is golden and crisp. Immediately drop in a bowl of water and let them soak for a while. Then squeeze out the water by pressing in between your palms. Keep aside.
  4. Grind the coconut and green chilies. Add in the yoghurt, some water to dilute it, salt, coriander leaves (save some for garnishing), grated carrot and chopped chilli. Mix well.
  5. Heat 1 tbsp. oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.
  6. Pour this tempering over the spiced yoghurt. Dip the vadas in it and let it soak for some time. Serve, garnished with pepper powder, red chilli powder and coriander leaves.

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