Thayir Vadai or Thayir Vada or Dahi Vada is a South Indian origin, but today it is famous throughout India. This delicious cuisine can be treated either as a breakfast item or as any time snacks. We tried to prepare this item when some of our colleagues decided to visit us during on Eid holidays in Somalia.
Ingredients
Urad daal 1 cup
Onion 1 (chopped)
Green chilies 3
Ginger 1 teaspoon
Salt to taste
Curry leaves a few
Coriander leaves a few
Vegetable oil for deep frying
Curd 2 cups
Grated carrot 1 tablespoon
Bhoondi 1 tablespoon
Method § Soak urad daal for 2 to 3 hours and grind it along with onion, green chilies, 3 to 4 coriander leaves, some curry leaves, ginger, and salt. Add water while grinding only to get a soft and fluffy batter. § Heat vegetable oil in a frying pan. Keep a bowl of water to dip your fingers in between. Take a lemon sized ball of batter with your hand and roll it to round shape. Make a hole in the middle using your finger and drop to the boiling oil. Fry the remaining batter after dipping your fingers in water. § Fry vadas until they turn light brown. Once golden brown, remove them to a bowl of lukewarm water; after 30 seconds of soaking take them out to serving plate after pressing gently between your fingers to ooze out excess water. § Beat curd with salt to a smooth paste (adding some pepper powder is good to have your dish spicy). Pour it over the fried vadas. Serve cool after garnishing with grated carrot, coriander leaves, and Bhoondi. |
No comments:
Post a Comment