Curd Vada - Thayir Vadai | Ventuno Home Cooking
Curd Vada - Recipe
Ingredients: For Vada Batter
Urad Dal - 200 ml
Rock Salt
Little Water
For Tempering: Oil - 1 tsp
Urad Dal - 1 tsp
Mustard seeds - 1/2 tsp
Asafoetida powder - 1/2 tsp
Red chili - 2 nos
Few Curry leaves
Piece of chopped Ginger
Curd/Dahi - 1 liter
Onion - 1 no finely chopped (Optional)
Salt to taste
Oil for frying
Warm Water
Garnish with Coriander leaves
Garnish with Boondi
Method:
1. Soak urad dal in water for 1 hour
2. Grind the soaked dal with rock salt in to a coarse thick batter. Add little water if needed
3. Temper urad dal, mustard seeds, asafoetida powder, red chili, curry leaves and ginger in oil
4. Add the tempered ingredients to curd and whisk
5. Add salt (& onion & green chili optional) and mix. Keep aside
6. Wet your hands. take egg sized batter and flat it on palms. Make holes in the center.
7. Gently slip in to boiling hot oil and deep fry till its golden brown in color
8. Dip the vada when its still warm (not very hot).
9. Soak in curd for 2 hours
10. Garnish with Coriander leaves & Boondi
