Tamil Nadu

Thayir vadai

Name: Thayir vadai
Prep time: 3 h
Cook time: 50 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 3/4 cup soaked 3 hours urad dal (split black gram); 1 tsp divided salt; Cooking oil (vegetable oil), for deep frying, about 4 tbsp absorbed; 2 cups warm for soaking the vadas water; 2 cups fresh and not sour curd (plain yogurt, natural yoghurt); 1/2 cup milk; 2 tbsp fresh grated coconut; 1/2 inch ginger; 2 green chilli; 1/2 tsp mustard seeds; 1 dried red chilli; 1 sprig curry leaves; a pinch asafoetida; 2 tbsp grated, to garnish carrot; a little chopped coriander leaves (cilantro)

Crisp vadas that willingly give up their crunch for a bath in spiced curd. Worth it.

50 minTime

15 gProtein each

mildSpice

3hPlan ahead. Soak for 3 hours first; the 50 minutes come after.

Curd and vada3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

380kcalsame

15 gproteinsame

8 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)¾ cup, soaked 3 hours

Salt1 tsp, divided

Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Water2 cups warm, for soaking the vadas

Curd (plain yogurt, natural yoghurt)2 cups, fresh and not sour

Milk½ cup

Fresh grated coconut2 tbsp

Ginger1.5 cm

Green chilli2

Mustard seeds½ tsp

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Carrot2 tbsp, grated, to garnish

Coriander leaves (cilantro)a little, chopped

Method

6 steps

1Drain the soaked urad dal and grind with very little cold water to a thick, fluffy batter. Add half the salt.
2Grind the coconut, ginger and green chillies with a little curd. Whisk into the rest of the curd with the milk and remaining salt.
3Heat oil on medium. With wet hands, shape the batter into flat rounds with a hole in the middle and fry until golden.
4Drop the hot vadas into warm water for 2 minutes, then press gently between your palms.
5Arrange the vadas in a dish and pour the curd over. Temper mustard, red chilli, curry leaves and asafoetida in 1 tsp oil and pour on top.
6Chill for at least 30 minutes. Garnish with carrot and coriander before serving.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thayir vadai

Make it your way

Ingredients

Method

Make it a meal