Thayir vadai is a very delicious south Indian snack. I love to make this dish very often and even i would always order this when i go for any hotels. Many people think that preparing Dhahi vada in house is not delicious as we eat in hotels. But i bet, if we follow the below method, we can get the same taste and i could say that ours is too tasty compared to the hotels.
Ulundhu(Urdhal) vadai/Medhu vadai is a great and tasty appetizer. Also, we make this vadai for most of the festivals for neyvedhyam (offering to the god). Medhu vadai with idli, pongal, sambar & Chutney is a famous breakfast combo in Southern Part of India. Almost all restaurants serve this vada for breakfast and also during evening snacks time. Making a perfect batter is the secret of this recipe. The batter should be thick and also fluffy then only the vadas will be crispier outside and soft inside. For Dahi vada (Thayir Vadai), we need to first prepare ulundhu vadai (medhu vadai) and then soak them in diluted buttermilk+spice mixture and then serve with thick buttermilk +spice mixture along with garnishing.
In the similar way, we can dip the ulundhu vada in diluted sambar and then serve the soaked vadas with fresh hotel style sambar and that would make lovely Sambar Vada.
Try this and let me know your comments!
Video Making of Thayir Vadai (South Indian Dahi Vada)
Notes:
- We should always grind the urad dal with very little water at a time. We really need a fluffy batter but at the same time not runny
- If you are grinding the batter in mixer, then the batter will not be aerated naturally, so take out the smoothly ground batter and beat the batter with a ladle or whisk for atleast 5 mins to manually incorporate air in the batter. This will make the batter to be light and the vadas will be soft inside
- We need to make the size of the vada smaller than we do for usual vada as we are going to dip in diluted curd-milk mixture and because of which the vada tend to become fluffy
- Some of us usually do this by dipping the vadas in hot water before topping up with curd, but i personally feel that hot water is making the vadas more softer and reduces the taste. So try to take smaller quantity of curd topping in a bowl along with milk and water and stir it well with a pinch of salt and then dip the fried vadas in this
- We can keep the dipped vadas and the curd mixture separately in fridge for atleast 2 days and we can take them whenever we want to serve. This way we can plan for a wonderful starter/dessert for our guests
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