Tuesday, July 5, 2016

Thayir Vada / South Indian Style Dahi Wada


BM # 66
Week :1 , Day: 3
Theme: Regional Dishes
Region:Tamil Nadu

I have been posting recipes from Tamil region of India since the past two days. Both the dishes were in my drafts since the BM Buffet. When Valli announced the Regional theme, I was happy that I already had two posts done , I had to make one more post . These are one of my favorite Dahi Wadas which we eat whenever we go to Sagar Ratna a special South Indian joint in Delhi. Those guys add in a little bit of sugar to the curd, wonder if our Tamil friends add, but somehow those mildly sweet chilled Dahi Wadas with ginger and green chilly have always attracted me. 

The North Indian Dahi Wadas are slightly different from these and taste equally good, but the Gujiya which is a stuffed Dahi wada is one of the best and my mom's specialty. There are a couple of other versions of Dahi Wadas, but for now it is the South Indian one.



Thayir Vada

For vadas
Ingredients
1/2 cup Urad dal
2 green chilly
Pinch asafoetida
Small piece ginger
Salt to taste

Curd
11/2 cups curd, whipped
1/4 cup milk
Salt to taste

Tempering
1tsp oil
1/2 tsp mustard seeds
Curry leaves

Garnishing
Red chilly powder
Boondi 
Coriander leaves
Finely chopped ginger and green chilly

Method
Wash and Soak the urad dal for at least 3-4 hours.
Grind the Daal adding salt, ginger and green chilly.
Add little water so that the Daal grinds smoothly.
Heat oil in a deep pan.
Remove the Vada batter in a bowl and beat it thoroughly so that it becomes nice and fluffy.
Wet your Hans and take a small portion and shape the Vada making a depression in the centre.
Gently slide in the hot oil.
Fry to a nice golden.
Similarly make the rest of the vadas.
Let cool and then immerse these in water.
Leave them for 10 -15 minutes.
Squeeze out water and place them in a bowl.
Whip the curd well adding salt and a pinch of sugar.
Add milk to get the right consistency.
Pour this curd on the vadas.
Sprinkle the garnishings and temper the vadas with mustard, asafoetida and curry leaves.




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9 comments:

  1. mouthwatering :)) love thayir vadas in most forms - traditionally we dont add sugar at all but we can do with a variation :)))

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  2. Give me that bowl, i can finish it rite now, been a while i had thayir vada.

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  3. Such mouthwatering vadas you got there. Amazing round-up from Tamil Nadu you got us this week.

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  4. Wow what an inviting bowl of sago Vada Vaishali. They look too good. Adding sugar water is new to me, but must have added a new twist to the classic.

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  5. Been ages since I made thayir vadai. I love the North Indian version when compared to the South Indian ones :)

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  6. My all time favorite,I am drooling here.You made it do well.

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  7. You are tempting me to either go to Sagar Ratna or make them myself

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  8. Looks so good Vaishali, as you guessed right we do not add sugar, instead chili paste..:)

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