Saturday, May 5, 2012

Thayir Vadai


For Vadai: 

Urad  dal  - 1 cup  

Rice - 4 tbs 

Green chillies  -  2 (Chopped) 

Cumin seeds powder -   1/4 tsp 

 Asafoetida -  a pinch

Thayir/Curd Mixture:

Thayir/curd  -  4 cups

Coconut -  2  tbs

Mustard -  1/2tsp

Asafoetida - a pinch

Curry leaves - a handfull

Red chillies - 4 nos

 Method :

Soak  the  paruppu/dal  in  water  for  30  to  45  minutes.

Grind  the  Paruppu/dal  along  with  green  chillies,   asafoetida,  cumin powder and 

salt  in  wet  grinder  adding  a  tablespoon  of  water  now  and  then

( approx 1/4 cup ) .

The  batter  should  be  fluffy. This  should  take  about  45  mts. 

Transfer  the batter  to  a  vessel  and 

Wet   your   palms,  take  a  ball  of  the above batter and 

make  vadai  shapes  as shown in the picture  and deep fry  in oil. 

This comes with practice or you can shape the vadais on a banana leaf or a thick plastic

sheet and deep fry them in oil.

 Remove the deep fried vadais and 

drop them into a bowl of warm water and place them in it for about 10 seconds.

 Remove and  gently press  between slotted spoons to remove the excess water.

 Set aside. 

Repeat and finish making vadais with the rest of the 

remaining batter soaking them in water and set aside.

Whisk the  
curd  well and to this add a tablespoon of ground coconut paste and mix well

 (Coconut is optional).

 In a small pan heat a teaspoon of oil and season with, mustard, asafoetida, 

 redchillies and curry leaves.

 Add the seasoning and salt to the yogurt mixture, mix well.
Spread the vadais in a baking pan or a wide vessel ( do not place one over the other). 

Pour the curd mixture evenly all over the vadais, covering them completely.

Garnish with carrot shreds and also with finger chips and coriander leaves...

No comments:

Post a Comment