Thayir vadai/ curd vadai

Makes-8 vadai

Ingredients:

For vadai:

• Urad dhal -1/2 cup
• Green chilli-2
• Ginger-1 inch piece
• Curry leaves-1 spring
• Coriander leaves-1 tbsp
• Asafoetida- few pinches
• Whole black peppercorns-few
• Onion-1( optional)
• Oil- to deep fry
• Salt - to taste

For curd mix:

• Thick curd-1&1/2 cups
• Milk-1/2 cup
• Coriander leaves-2 tbsp
• Salt- to taste
• Kaara boondhi- as required ( for final garnish)

To temper:

• Oil-1 tbsp
• Mustard seeds-1/2 tsp
• Asafoetida- a pinch

• Method:

  • Wash and soak urad dhal for two hours.( Refrigerating urad dhal while soaking makes good vadai).
  • Drain water completely and grind it in mixer,add green chilli and ginger. If doing large quantity you can use wet grinder 
  • Use very little water while grinding.( Say 2 tbsp).
  • Grind it very smooth.
  • Now add all the other items in the batter and mix well.
  • If adding onion add it finely chopped before making vadai as it will make the vadai batter quite loose.

• You can also refrigerate vadai batter till you make vadais.
• Keep enough oil in a kadai.
• Dip your hand in water take batter in your hand make a hole with your thumb finger on the batter and drop it in oil.
• Fry them for about two mins, both the sides and remove from oil.
• After about 30 secs drop the vadais again in oil and fry till they turn golden brown.
• Repeat the same for next batch.
• Allow the vadai to cool completely.
• Now immerse the vadai in warm water for about 15 mins.Remove it from water.
• Beat the curd mixture well using a whisk.
• Add corriander leaves,salt and mix well.
• Temper with items given under ' to temper'.
• Mix well and pour it over the vadais.
• Garnish it with kaara boondhi- and serve.

Notes:

• Refrigerating the batter makes it quite sturdy and easy while making vadais.
• Be very cautious in adding water when you grind.
• If you have added more water you will get bondas not vadais.
• I did not add onion.
• Use fresh curd.
• Add kaara boondhi just before serving.
• Leftover vadai can be used.
• Quite sturdy vadai instead of crispy ones makes best for thayir vadai.
• Do not immerse hot vadai into water.
• Do not use b