Thayir Vadai (Curd - Dahi)

Blackgram dal cutlets in curds

Thayir Vadai (Curd - Dahi) | Pachakam

Thayir Vadai (Curd - Dahi)

Blackgram dal cutlets in curds

Category : Snacks, Pure-Vegetarian

By Lalitha Sivaram

Published On: 20 Oct 2006

Rating: 4
3 Votes, 1 Reviews
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30 Minutes
Served : 7
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Step 1

Soak black gram for 4 - 5 hrs.

Step 2

Wash dal. If unhusked dal is used, remove the husks while washing.

Step 3

Grind into fine paste sprinkling little water for easy grinding.

Step 4

When the grinding is half done, add pepper, jeera, ginger and salt.

Step 5

Continue to grind until the paste is fine and frothy.

Step 6

While the dal is still being ground, heat oil in a large kadai over a stove.

Step 7

Take a tablespoon of paste and flatten them into round cakes and drop gently into boiling oil.

Step 8

In the meantime, grind together coconut, chillies, ginger and salt into a chutney.

Step 9

Beat the curds and add the chutney into it. Mix well.

Step 10

Heat oil in a small pan or kadai.

Step 11

Splutter mustard seeds and saute curry leaves.

Step 12

Pour it over the curd-chutney mixture. Mix well.

Step 13

Drop the prepared vadas in it and use when it is fully soaked.

Step 14

:- The longer the dal is ground the lighter will be the vadas.


For those who like south Indian food like Idli, Dosa etc. this is simply yummier. I have eaten this a dime a dozen and never really got the recipe so thanks mate. I am sure as hell gonna try this one over the weekend. I know for a fact that its gonna be fab.

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