Dahi Vada / Thayir Vadai

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I hate ulundu vadas as such but I love thayir/sambar vada very much… The vada filled with the flavor of curd/sambar with a melt-in-the-mouth texture is one of my favorites. I would say that my dad makes the perfect and best vadas, a compliment that my mom has always envied. Oh mom!! U r the best cook in the world… Except for the vadas dear… This is wat I would say often. Usually I used to call my mom for any recipe but this time, I contacted a different person… My DAD.

Mrs. A: Hi Mom!!! Wat r u doing???
Mom: Hi dear… Gonna get ready for my evening nap.
Mrs. A: Oh cool.. I called up to get a recipe.
Mom: Oh!!! Tell me dear… which one?
Mrs. A: Can you please pass on the phone to DAD? I wanna get the recipe of Thayir vada.
Mom: Grrrrrrrrr…… Call up your Dad’s number…

And then the phone went dead… Oh my… She hates when I compliment dad for food. So I called up my dad and got the recipe… But I needed ages of cajoling to cool down my mom.

~*What U Need*~

For the Vadas
Urad dhal – 1 cup
Onion – 1
Curry leaves – 1 sprig
Green chilli – 1
Ginger – a small piece
Salt – to taste
Oil for frying

For the Curd Seasoning
Finely Chopped Onions – 1 cup
Grated carrot – ½ cup
Chopped coriander leaves – ½ cup
Thick curd – 1 cup
Salt – to taste
Omapodi / Sev – 1 cup

For each serving
Pepper – a pinch
Chaat Masala – a pinch

How I made

Vada
Clean and Soak the urad dhal for 1 ½ hours
Grind to a smooth mixture sprinkling little amount of water from time to time.
Chop the onions, green chillies, and ginger finely.
Coarsely chop the curry leaves.
Mix all this with the urad dhal mixture and beat till fluffy.
Wet your hands with some water and shape the mixture into vadas.
Fry in hot oil till evenly browned.

Serve hot with coconut chutney / sambar!!!

Thayir Vadai
Beat the curd and salt into a smooth mixture adding some water. The curd should be in semi-liquid consistency.

Line the vadas in a large bowl. Pour the curd on top till the vadas are 3/4th immersed.
Sprinkle generously onions on top followed by grated carrot and coriander leaves.
Sprinkle omapodi aka sev on top. I generally dump sev on my vadais.

Allow the vadais to soak for atleast half an hour. This will make the vadai soft and filled with the flavor of the curd.

When serving, place the thayir vadais in individual plates, pour some curd over it, scoop out the veggies & omapodi and top the vadais. U can have this as a snack or for breakfast... I prefer the latter.

Sprinkle some more fresh and crispy omapodi again, some coriander leaves, a pinch of chat powder and pepper and serve.

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