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We hope you got insight from reading it, now let’s go back to thayir vadai (dahi vada - south indian style) recipe. To cook thayir vadai (dahi vada - south indian style) you need 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thayir Vadai (Dahi Vada - South Indian Style):
- Get 1 cup urad dal (split black gram), soaked overnight
- Prepare to taste salt
- Take 1/2 tsp. peppercorns, crushed
- Prepare 1/2 tsp. cumin seeds
- Use 1 tsp. grated ginger
- Provide oil to deep fry
- Get 1/2 cup fresh grated coconut
- Prepare 1-2 green chilies
- Prepare 1 tbsp. oil
- Take 1 dry red chilli
- Take 1/2 tsp. mustard seeds
- Get 1 tsp. urad dal (split black gram)
- Use 1 sprig curry leaves
- Get 1 cup yoghurt
- Take 1 tsp. grated carrot
- Use pinch pepper powder
- Use to taste salt
- Take pinch red chilli powder
- You need 1 tbsp. coriander leaves, chopped
- Get 1 fresh green / red chilli, chopped
Instructions to make Thayir Vadai (Dahi Vada - South Indian Style):
- Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.
- 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.
- 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.
- 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.
- 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.
- 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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