Iyengars have a knack of making Exceptionally delicious thayir vadai.. It is a must in all our festivals.
Preparation time 10 minutes.
Cooking time 20 minutes.
Urad dal 1 cup.
Channa dal 1 teaspoon.
Curd 1 cup (fresh)
Grated coconut 2 tablespoons.
Green chilli 1 no.
Coriander 2 twigs.
Salt to taste.
Oil for deep frying 1/4 kg.
Grated carrot 1/4 cup for garnishing (optional).
Wash and soak the dals for 45 minutes. Grind the coconut, corriander leaves and greenchillies to a fine paste. Add to beaten curds and 1/4 teaspoon salt. Mix well and pour into a shallow dish.
Drain and grind the dal adding salt and 1/4 cup water to a semi coarse batter. You should be able to hold the batter on the fingers with out dropping. Heat oil in a kadai, once you get a slight smell the oil is ready for cooking. You can also test by dropping a little batter into the oil. If the batter rises quickly then the oil is ready. Always keep the flame low while dropping the vadas. Wet your fingers and a plastic sheet, take a small ball of batter,press it to round on the plastic sheet, remove and drop into the oil. You can also drop as balls if you find the process difficult.Cook in medium flame till the vadas are golden. Drain the oil and add to the curd mixture. Finish with rest of the batter. Garnish with grated carrots and serve.
If you have any difficulty in following the steps or not able to get the recipe right, please do leave a comment. If your vadas turn out delicious, please do leave a comment.