Festive Thair Vada

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 1 litre curd
  • 1 cup black gram (Urad) dal
  • 2 tbsps grated coconut
  • 2 to 3 green chillies
  • 2 cm ginger
  • 2 tsps oil
  • 1 tsp mustard seeds
  • Few curry leaves
  • 2 tbsps coriander leaves, finely chopped
  • Khara boondi to garnish
  • salt to taste
  • Oil to fry

How to Make Festive Thair Vada

  • Soak the dal in water for 2 hours. Drain and grind with salt to a fluffy batter, using just a sprinkling of water.
  • Heat oil for deep frying till it is moderately hot.
  • Take a piece of plastic sheet and grease it lightly with oil.
  • Place about 3 tbsps of the vadai mixture on it.
  • Flatten to a disc, about 1.5 cm thick.
  • Make a depression in the center with your forefinger.
  • Transfer it carefully into the oil.
  • Shape 3 or 4 more vadas and drop them into the oil.
  • Fry on moderate heat till the vadas are cooked and golden brown.
  • Well-made medu vadas are soft and spongy with a thin crisp skin.
  • Take 1 cup of curd and beat it till it turns smooth. Add 2 - 2.5 cups of water and salt. Mix well.
  • Grind coconut with chillies and ginger and add. Also add the coriander leaves.
  • Heat the oil in a small fry pan. Add mustard seeds. When they splutter, add curry leaves and add to the curd mixture.
  • Add the hot medu vadas to this thin curd mixture. Let it soak for at least 30 mins.
  • Beat the remaining curd till smooth. Add salt to taste.
  • To serve, top the soaked vadas with the curd and garnish with boondi.