Thayir Vadai (2 Pcs) (dahi Vada ) Recipe

Soak lentils

Rinse the urad dal thoroughly until water runs clear. Soak the urad dal with the 2 tablespoons of poha in enough water to cover for 4–6 hours or overnight.

Grind batter

Drain the dal. In a wet grinder or powerful blender, grind the dal to a smooth, fluffy batter using minimal water (a tablespoon at a time) — the batter should be thick and airy. Scrape into a bowl.

Season and whip

Add chopped green chilies, grated ginger, crushed peppercorns, a pinch of asafoetida and 1.5 tsp salt to the batter. Using the back of a spoon or a whisk, beat the batter vigorously (for 3–5 minutes) to incorporate air and make it light. Just before frying, fold in baking soda and mix gently.

Shape and fry

Heat oil in a deep pan to medium heat (around 170–180°C / 340–355°F). Wet your hands or use a spoon: take a golf-ball-sized portion of batter, flatten slightly into a disc with an indentation in the center. Carefully slide into hot oil. Fry 2–3 vadas at a time (depending on pan size) on medium heat until golden brown and cooked through, turning occasionally — about 4–5 minutes per batch. Remove to paper towels to drain. Fry until you have 2 vadas for serving (recipe makes extra; leftover vadas can be stored).

Make tamarind-water: dissolve 1 tsp tamarind paste in 1/2 cup warm water with 1/4 tsp salt. Taste — it should be lightly tangy and salty. Keep warm.

Prepare yogurt: Whisk 1 cup yogurt with 1 tsp sugar, 1/4 tsp salt and 2 tablespoons water until smooth and slightly fluid but still creamy. Chill if desired.

Soak vadas: Place the freshly fried warm vadas in the tamarind-water for 4–6 minutes so they absorb moisture. Press gently with a spoon once or twice so they soak evenly. Remove and gently squeeze out excess water (you want them soft but not falling apart).

Place one soaked vada on each serving plate. Spoon or pour a generous amount of the whisked yogurt over each vada so they are well coated (about 1/2 cup yogurt per vada).

Drizzle about 1/2 tablespoon of the tamarind-water over each yogurt-covered vada (adjust to taste) to add tang and moisture.

Sprinkle roasted cumin powder, chaat masala and a pinch of red chili powder evenly over the yogurt-coated vadas.

Finish with a scattering of chopped coriander and a teaspoon or more of sev on each vada for crunch. Serve immediately so sev remains crisp.