How To Make Curd Vada

Clean and soak the Blackgram Dhal in normal water for about two hours. Then wash the Dhal again and grind it in a Mixie/Grinder well (try to avoid water and only if necessary, add 2-3 tspns. of water while grinding the Blackgram dhal). When the Dhall is grinded properly, take the batter out from the Mixie/Grinder and add chopped Green Chilli, Ginger, Curry leaves and required quantity of Salt and mix it with a spoon or hand. Vada Batter is ready.

Heat Oil in a Cheenachatty, make small balls with the batter, apply some water or oil in hands and flatten the balls in round shape (depending on the size of Vadas required) and put a hole in the middle of the flattened batter and put them into the hot oil and allow to cook the Vadas properly.

When one side of the Vadas are cooked, turn them into other side and allow to cook that side also and when colour of Vadas turns into golden/brown, (usually, about 10-12 minutes may take to cook Vadas) take them out from the Cheenachatty and keep the Vadas aside

Smash the Curd with a spoon slowly and change the Vadas into the Curd, add Salt to taste and allow the Vadas to soak in curd for about 10 – 15 minutes so that the Vadas will become very smooth and tasty. For making the Curd Vadas more tasty, some Sugar/Tomato Sauce also can mix with the Curd.

Heat 1-2 tspns. of Oil in a Frying pan/Cheenachatty, fry the Mustard seeds, Blackgram Dhal, Curry leaves and add it into the Curd Vadas (Thayir Vada).

Curd Vadas (Thayir Vada) are ready and it can be served with Butter-milk/Lassi etc. especially in summer season.