Dahi vada or Thayir vada tastes good when it is soaked well.

Vada - 10
Yogurt/curd - 1 - 2 cups
Butter milk - 1 cup
Salt as needed

Green chillies - 2 chopped fine
Curry leaves - few broken
Ginger - one small piece chopped fine
Carrot - 2 or 3 tbsp chopped or grated
oil - 1 tsp
Cilantro/coriander leaves - few chopped for garnishing

In a mixing bowl take yogurt or curd , add salt and mix well.
Take butter milk in a cup and keep aside. Heat a tbsp of oil add green chillies, ginger and curry leaves...fry and pour it to the butter milk...keep aside for 45 - 60 minutes and later strain it with a strainer... keep aside.
Immserse the vadas in water for less than a minute and squeeze out water... arrange them in a bowl and first pour in the yogurt. Later pour in the buttermilk and just before serving can garnsih with chopped/grated carrot and or chopped cilantro.

For making vada
Urad dhal - 1 cup ( can use split or whole/gota)
Raw rice - 1 tbsp
Green chillies - 3 or 4
Ginger - 1 inch piece
Onion - 1 small chopped fine
Curry leaves - a sprig ( chop coarsely)
Salt as needed
Oil for frying

Wash and soak urad dhal and rice for just one hour...do not soak for a longer period, as this will let the vadas to shrink and absorb more oil.
Add just enough water to soak . Grind them by draining any excess water to a smooth and fluffy paste...just add few drops of water only or can add salt that is needed for it when grinding for vadas, as this will leave out water for grinding them.
Grind green chillies and ginger to a coarse paste.
In a mixing bowl add the paste, green chillies and ginger paste, onions and curry leaves and mix well in one direction.
Heat oil for deep frying...take a plastic cover and a small amount of batter and press on the plastic cover and flatten them...make a small hole in the centre and drop them in the oil ( medium flame)...repeat the process by dropping vadas as much as they fit in that kadai...fry both sides till golden brown.

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