In northern India, this dish is called Dahi vada. Thayir vada or Dahi vada is a very simple recipe. I normally make it when I have left over vadas from the previous day. Occasionally have made it when I have guests at home. One important thing to be careful is that the yoghurt you use for this recipe should be thick and creamy and not sour. At the time of serving, you can garnish with coriander leaves, chaat masala and kara boondi, if you desire.
Ingredients
For Tempering and Grinding:
- ½ cup Coconut, grated
- 1 Green chilli
- 1 tsp. Oil
- ½ tsp. Mustard
- A pinch Asafoetida
- 1 sprig Curry leaves
- 1 ½ cup Yoghurt
- 2 dry red Chillies
Method
- Soak vadas in hot water. Make sure water is just hot, not boiling water. Let it soak for at least 15 minutes.
- Meanwhile prepare curd – beat curd and milk with salt until smooth.
- Temper with the items given under ‘to temper’ table and mix.
- Drain water from the soaked vada and slightly squeeze without changing the shape.
- Meanwhile grind coconut with green chilli.
- Pour oil in a pan, splutter mustard seeds. Add curry leaves and dry red chillies and asafoetida.
- Add ground coconut mix. Do not let it boil and to it add curd and salt, mix well until smooth.
- Pour the curd mixture on top of it and let it get soaked.
