Thayir Vadai (2pcs) (dahi Vada) Recipe
Dessert snack made with urad dal fritters soaked in a sweet and savory yogurt
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Ingredients
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Vadai (urad dal fritters)
Yogurt mixture and soaking syrup
Toppings and tempering
Method
Vadai (urad dal fritters)
- 1
Soak dal
Rinse 1 cup split urad dal under running water until the water runs clear. Soak the dal in enough water to cover for 4–5 hours or overnight.
- 2
Grind batter
Drain the soaked dal. In a wet grinder or high-speed blender, grind the dal with 2–3 tablespoons water, chopped green chili, chopped ginger, and a pinch of salt until you obtain a smooth, fluffy, and slightly sticky batter. Scrape down the sides; batter should be thick enough to hold shape but airy.
- 3
Whip batter
Transfer batter to a bowl and whisk vigorously for 3–5 minutes (or beat with a spoon) to incorporate air. Add 1/8 tsp baking soda (optional) and 1/8 tsp asafoetida, fold gently. Taste and adjust salt — batter should be slightly salty.
- 4
Fry vadas
Heat 1 cup vegetable oil in a wide pan over medium heat until shimmering (about 350°F / 175°C). Wet your hands slightly. Take a portion of batter (about 2–3 tablespoons per vada), shape into a round flattened patty with a small indentation in the center. Carefully slide into hot oil. Fry 2–3 vadas at a time without overcrowding, turning occasionally until golden brown and cooked through, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels. Make 2 equal-sized vadas for this recipe; reserve extras for snacking.
- 5
Yogurt mixture and soaking syrup
- 6
- 7
Make light sugar syrup
In a small saucepan, combine 1/4 cup water and 2 tablespoons sugar. Bring to a gentle simmer and cook until sugar dissolves, forming a thin syrup (about 2–3 minutes). Remove from heat and allow to cool to room temperature. Stir in 1/4 tsp roasted cumin powder.
- 8
- 9
Soak vadas in yogurt
Place the 2 prepared vadas in a shallow bowl or small serving dish. Pour enough of the yogurt-syrup mixture over them to cover fully (about 3/4 cup). Press gently so the vadas soak well. Refrigerate for 20–30 minutes to let flavors meld and vadas soften. For an immediate serving, allow at least 10 minutes soaking.
Toppings and tempering
- 10
Prepare tempering
Heat 1 teaspoon oil in a small tadka pan over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. When mustard seeds begin to pop, add broken dried red chili and 6 curry leaves. Fry for a few seconds until aromatic and curry leaves crisp. Remove from heat immediately to avoid burning.
- 11
Assemble and garnish
Pour the hot tempering over the yogurt-soaked vadas (the sizzling oil will create a pleasant aroma). Sprinkle 1 tablespoon chopped coriander, 2 tablespoons pomegranate arils (if using), 1/8 tsp black salt (or regular salt), 1/8 tsp red chili powder, and optional 1/2 tablespoon chopped green chilies. For a final touch, dust lightly with a pinch more roasted cumin powder.
- 12
Serve
Serve chilled or at room temperature as a veg appetizer or dessert snack. This recipe yields 2 generously-sized Thayir Vadai. Leftovers keep refrigerated for up to 24 hours; vadas will continue to soften.