Thayir Vadai (2 Pcs)(dahi Vada) Recipe
Dessert snack made with lentils, whole black pepper, onions and curry leaves.
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Ingredients
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Vadai (Lentil Dumplings)
Curd Coating & Tempering
Method
Vadai (Lentil Dumplings)
- 1
Soak lentils
Rinse 1 cup split urad dal thoroughly under running water until water runs clear. Transfer to a bowl and cover with about 1 cup water. Soak for 3–4 hours at room temperature or up to 6 hours in cooler weather.
- 2
Grind batter
Drain the soaked urad dal. Transfer to a wet grinder or high-speed blender. Add whole black peppercorns and grind with minimal water in short pulses to a smooth, slightly fluffy paste. Aim for a thick but pipeable batter — it should hold shape. Scrape down sides frequently. Total grind time about 6–8 minutes in a wet grinder, less in a blender but be careful not to add too much water.
- 3
Prepare mix-ins
Transfer batter to a bowl. Add finely chopped half onion, chopped curry leaves, minced green chili, grated ginger, asafoetida, 1 tsp salt, and 1/8 tsp baking soda (if using). Fold gently to combine. Beat the batter vigorously for 1–2 minutes to incorporate air — this helps make the vadai fluffy.
- 4
Shape and fry
Heat about 2 cups oil in a deep frying pan or kadai over medium heat until temperature reaches roughly 350°F (175°C) or a small drop of batter sizzles and rises slowly. Wet your hands slightly, take a large tablespoon of batter, flatten slightly into a round disc (or make a small ball with a thumb indentation). Carefully slide into hot oil, frying 2–3 pieces at a time without overcrowding. Fry on medium heat until golden brown and crisp on both sides, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. Let vadai cool for 5–10 minutes before soaking in curd so they retain some structure.
Curd Coating & Tempering
- 5
- 6
Soak vadai in yogurt
Place two fried vadai on a shallow serving dish. Pour enough prepared yogurt over them to generously coat and soak the tops and sides. Allow the vadai to sit for 10–15 minutes so they absorb the yogurt but do not completely disintegrate. If needed, gently press down once to help yogurt penetrate.
- 7
Prepare tempering (tadka)
Heat 1–2 teaspoons oil in a small pan over medium heat. Add 1/2 tsp mustard seeds. When they start popping, add 1/2 tsp urad dal and 1/2 tsp chana dal. Fry until the dals turn light golden. Add 8 curry leaves and half a slit green chili, and fry for 5–7 seconds more until fragrant. Immediately remove from heat to prevent burning.
- 8
Assemble and garnish
Pour the hot tempering evenly over the yogurt-coated vadai so it sizzles and releases aroma. Sprinkle 1/4 tsp roasted cumin powder and a light dusting of 1/4 tsp red chili powder (optional) across the top. Garnish with chopped coriander leaves. Serve immediately as a cooling dessert snack or refrigerate for up to 30 minutes before serving.