Curd Vada/ Thayir Vadai - Recipe Book


Dahi vada / Thayir vada is the dumplings of fried urad dal
(medu vada) soaked in spiced curd. It is a special delicacy from North India and is prepared in most of the special occasions. It can be eaten as a snack or as a full meal. It is simple easy to follow the preparations

Ingredients for making Urad dal  Vada:
  1. Urad dal- 1 1/2 cup

  2. Ginger thinly chopped- 1 tsp

  3. Green chilly-1 nos

  4. Hing / Asafoetida-a pinch

  5. Pepper powder- 1/2 tsp

  6. Salt-to taste

  7. Curry leaves chopped-1 tbsp

  8. Coriander leaves chopped thinly-1 tbsp


  • Wash and soak urad dal in water for for at least four hours.

  • Drain it and grind it by adding green chilly and ginger chopped.

  • Grind in to a coarse paste by adding only one or two tablespoon of water.

  • Mix it with hing, coriander leaves and curry leaves chopped.

  • Add only enough salt in to it and mix well for 2 minutes. (to remove air bubbles in it)

  • Heat oil in a deep frying pan.

  • Wet your hand with water.

  • Take a bowl of grinding paste and make a hole in it's centre by pressing with your thumb finger.

  • Quickly add it in to the hot oil.

  • Add all the vada's in this way by applying water on your hand in each step.

  • Fry it in low flame (if the flame is high; the inner part didn't get cooked well.) until nice golden in color.

  • Drain in to paper towels.

  • For detailed picture and description of medu vada; Click Here: MeduVada/ Uzhunn Vadai

Ingredients For Dahi Vada:

  1. Methu vada/Urad Dal Vada- 10 nos

  2. Curd / yogurt -1 ½ cup

  3. Milk- 1/4 cup

  4. Coriander leaves chopped-1 tbsp

  5. Red chilly powder- 1/4 tsp

  6. Chaat masala- 1/4 tsp

  7. Salt-to taste

For Seasoning:

  1. Oil- 1 ½ tbsp

  2. Mustard seeds- 1tsp

  3. Cumin seeds- ½ tsp

  4. Dry red chilly -1 or 2

  5. Curry leaves-1 spring

  6. Hing/ asafoetida-  a


  • In a large bowl; mix two cups (or more) of water with enough

  • Add the prepared vadas in to it. Soak it for a minute.

  • Take it out and squeeze it well to remove the water in it.

  • Add theses vada’s in to a plate.

  • Beat the curd and milk well by adding little salt in it.

  • Pour it on top of the vada’s evenly.

  • Now do the seasoning.

  • Heat a pan with oil; splutter mustard seeds and cumin seeds.

  • Add dry red chilly and curry leaves.

  • Add hing and switch off the flame.

  • Pour this seasoning over the curd.

  • Sprinkle chilly powder, chaat masala and coriander leaves.

  • Note: You can also add green chutney and sweet chutney to
    this for an extra taste.Also use pomegranate seeds or sev to decorate.


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