Thayir Vadai

Thayir Vadai 3

Thayir Vadai is a very filling starter and there are various methods and toppings that can be added. The North Indian topping and the South Indian topping is different.It is called Dahi Vada in the North.

Adding om podi or kara boondi to the thayir vadai`s while serving adds crunch to this dish.

Makes 11 vadai`s.


  • Urad dal – 3/4 cup,washed and soaked overnight
  • Salt – to taste
  • Oil – for deep frying
  • Curd/Yogurt – 1 cup + 3/4 cup
  • Om Podi or Kara Boondi – for garnishing(optional)
  • Cilantro – chopped ( for garnishing)

For Seasoning:

  • Oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 10
  • Dried Red chilli – 2
  • Finely chopped ginger – 1/2 tsp


  • Grind the urad dal with salt to a very thick and fine paste,adding very little water.
  • Mix till curd,salt and 3/4 cup water blend to a smooth consistency.
  • Heat oil for deep frying.
  • Place a zip lock bag on your left palm and coat it with water.
  • Wet your right hand and take a little batter and place it on the zip lock bag.
  • Flatten it into a round disc and make a hole in the center.

Thayir Vadai 1

  • When the oil is hot enough,slide the vadai gently into the oil using your right hand.
  • Make sure that your fingers are wet while handling the dough (to prevent it from sticking).
  • Deep fry in very low heat.
  • The vadai should turn slightly golden.(must not brown)
  • Drain the vadai`s  and place them in a large bowl.
  • Fry all the vadai`s and pour the mixed curd on it when the vadai is warm.
  • Heat 2 tsp of oil in a small pan.
  • Add the mustard and wait till it splutters.
  • Add the curry leaves and chilli to it and saute for 5 seconds.
  • Add the chopped ginger pieces and turn off the heat.
  • When the seasoning is warm,add it to the vadai`s soaked in curd.

Thayir Vadai 2

  • Let the vadai`s sit for 4 hours.
  • Flip the vadai`s occasionally for it to soak completely.
  • While serving,garnish with chopped coriander and om podi(or kara boondi)

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