Thayir Vadai Recipe

Ingredients:

• For the Vada
• 1 Cup UradDal
• 1 onion sliced
• finely chopped green chillies
• small piece of ginger finely chopped
• few Curry leaves
• few Coriander leaves
• Salt to taste
• Oil for deep frying

• For the Curd Mixture
• 2 Cups Curd
• finely chopped green chillies
• Salt to taste

• For Garnishing
• grated carrot
• few Coriander leaves finely chopped
• boondi

Method:

• Soak urad dal for 2 hours.
• Beat the curd and chillis with salt to a smooth liquid. If the curd is too thick you can add little water.
• Grind urad dal along with onions, green chillies, ginger, coriander leaves, curry leaves and salt without adding too much water. The batter should be soft and fluffy.
• Now take kadai and heat with oil.
• Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape.
• Make a hole in the centre with your finger.
• Drop the flattened balls into the oil and fry until it turns into golden brown colour.
• Drain the excess oil. When you take those vadas out, drop them in a luke warm water bowl for 30 seconds.
• Remove the vadas and gently press between your palms to remove excess of water.
• Dip the vadas in the curd mixture prepared earlier.
• Garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.