- Soak urad dal for 2 hours. Then keep it refrigerated for an hour. Drain water and grind it with ginger, green chillies adding ice cold water little. Add coriander, curry leaves and salt and mix well. Keep refrigerated until use. Keeping refrigerated also keeps the batter stiff and thick helping to shape the vadai perfect. Heat oil for deep frying. Wet your hands and make shape of vada. Fry 3-4 vadais at a time. Cook both sides in medium flame until golden. Drain in paper towels. Soak vadai in hot water. So drain and cool the vadais, then add in hot water. Let it soak for atleast 15 mins. Meanwhile prepare curd – beat curd and milk with salt until smooth. Temper with the items oil, mustard,hing,curry leaves and mix. Drain water from the soaked vadai and slightly squeeze. Place it in a serving tray. Pour the curd mixture on top of it and let it get soaked. Serve.
Thayir vadai
#myrecipe
By Chandana Guptha
Mar, 14th
586
Servings
4 persons
Cook Time
50 minutes
Ingredients
12
- 14
Ingredients
- Urad dal
- Green chillies
- Hing
- Ginger
- Corinader
- Salt
- Curd
- Milk
- Oil
- Mustard
- Curry leaves
- Red chilli powder
- Kaara boondi
- Corinader
