Easiest Way to Prepare Favorite Thayir Vadai (Dahi Vada - South Indian Style)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, thayir vadai (dahi vada - south indian style). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thayir Vadai (Dahi Vada - South Indian Style) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Thayir Vadai (Dahi Vada - South Indian Style) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook thayir vadai (dahi vada - south indian style) using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thayir Vadai (Dahi Vada - South Indian Style):

1. Get 1 cup urad dal (split black gram), soaked overnight
2. Make ready to taste salt
3. Take 1/2 tsp. peppercorns, crushed
4. Prepare 1/2 tsp. cumin seeds
5. Get 1 tsp. grated ginger
6. Get oil to deep fry
7. Take 1/2 cup fresh grated coconut
8. Make ready 1-2 green chilies
9. Make ready 1 tbsp. oil
10. Get 1 dry red chilli
11. Take 1/2 tsp. mustard seeds
12. Prepare 1 tsp. urad dal (split black gram)
13. Get 1 sprig curry leaves
14. Prepare 1 cup yoghurt
15. Take 1 tsp. grated carrot
16. Make ready pinch pepper powder
17. Get to taste salt
18. Take pinch red chilli powder
19. Take 1 tbsp. coriander leaves, chopped
20. Take 1 fresh green / red chilli, chopped

Instructions to make Thayir Vadai (Dahi Vada - South Indian Style):

1. Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.
2. Heat oil in a pan. Dip your hands in a bowl of water. Take a portion of the batter and give a round shape to it. Make a hole in the centre with your thumb.
3. Gently slide in the vada in hot oil and fry on a medium flame till it is golden and crisp. Immediately drop in a bowl of water and let them soak for a while. Then squeeze out the water by pressing in between your palms. Keep aside.
4. Grind the coconut and green chilies. Add in the yoghurt, some water to dilute it, salt, coriander leaves (save some for garnishing), grated carrot and chopped chilli. Mix well.
5. Heat 1 tbsp. oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.
6. Pour this tempering over the spiced yoghurt. Dip the vadas in it and let it soak for some time. Serve, garnished with pepper powder, red chilli powder and coriander leaves.

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