Vadai soaked in the spicy curd mixture !
Thayir vadai is a very delicious south Indian snack. I love to make this dish very often and even i would always order this when i go for any hotels. Many people think that preparing Dhahi vada in house is not delicious as we eat in hotels. But i bet, if we follow the below method, we can get the same taste and i could say that ours is too tasty compared to the hotels.
Ulundhu(Urdhal) vadai/Medhu vadai is a great and tasty appetizer. Also, we make this vadai for most of the festivals for neyvedhyam (offering to the god). Medhu vadai with idli, pongal, sambar & Chutney is a famous breakfast combo in Southern Part of India. Almost all restaurants serve this vada for breakfast and also during evening snacks time. Making a perfect batter is the secret of this recipe. The batter should be thick and also fluffy then only the vadas will be crispier outside and soft inside. For Dahi vada (Thayir Vadai), we need to first prepare ulundhu vadai (medhu vadai) and then soak them in diluted buttermilk+spice mixture and then serve with thick buttermilk +spice mixture along with garnishing.
Try this and let me know your comments!
Soaking Urad Dal
Grinding Vada Batter
Strain it and grind it in a grinder by adding 3 tablespoon of water along with green chili and ginger. Grind it till the urdhal is smooth without any lumps. If we grind it in mixer, just add water little by little at a time and grind it till the batter is smooth. Do not add more water. Take it from grinder after the Urad Dal is ground properly. If you take the flour in your wet hands, it should roll like a ball. If we drop a pinch of batter in water, it should float it in water. If the batter gets sunk, then we need to grind it more. This is the right stage to remove from the grinder. If we are grinding in mixer, then take out the smooth vada batter and beat it nicely for 3-5 minutes using a whisk or ladle. This will aerate the batter. This step is very important and not to be skipped, we if are grinding batter in mixer, otherwise, the vada will be harder.
Garnish the Batter
Grinding Process for Curd Mixture
Prepare Curd Mixture
Prepare Diluted Curd Mixture
Now take 1/4th of the curd mixture which we prepared in the last step and dilute it with 1 cup of water and 1/2 cup of milk. Adjust the salt. This diluted buttermilk is used for dipping the fried vadas. Some of us usually do this by dipping the vadas in hot water before topping up with curd, but i personally feel that hot water is making the vadas more softer and reduces the taste. Refrigerate the thick curd mixture till serving.
Deep Frying Vada
Heat oil in a pan. Check the hotness of the oil. If you drop a pinch of batter, it should raise immediately in the oil. Then the oil is ready. Wet your fingers and palm with water and take a dollop of batter, roll it like a ball, pat it in center and make a home and then gently drop in oil. In each batch add 3-4 pieces and deep fry the vada till they are crispy and golden brown. Flip the vada so that they get evenly fried up and make sure the flame is low while frying the vada. Take out the fried vada and keep it on a paper towel to drain excess oil. Instead of using a palm, we can use wet banana leaf or we a zipper cover and keep a lemon sized batter and then make a hole in the middle and gently flip the vada into the oil
Dipping Fried Vada
After each batch of deep frying, dip the vadas in the diluted buttermilk mixture for 5 mins or till the next batch is ready. Flip and dip the other side of the vada too. Take out the dipped vadas and place it in a plate. Repeat this step for rest of the fried vadas. We can refrigerate the soaked vadas till serving