Thayir Vadai by Roopa Padmanabhan
For the Vada:-
- Urad Dal / Split black gram – 1 Cup
- Green Chillies – 2
- Curry patta-5 leaves·
- Salt – To taste·
- Oil – To fry
- Yoghurt – 2 Cups
- Fresh Milk – ¼ Cup
- Freshly Grated Coconut – ½ Cup
- Ginger and Green Chillies, chopped- 1 Teaspoon
- Coriander Leaves – 3 Tablespoons
- Salt – To taste
- Oil – 1Teaspoon
- Mustard Seeds- 1 Teaspoon
- Grated Carrot / Boondi and coriander leaves – For Garnish
Soak the Urad dal for 1 hour. Drain. Grind into a very smooth paste using very little water.
Add the 5 ground curry patta leaves and green chillies and salt into this batter. Mix well.
To make a vada, wet your fingers and take a big lemon sized ball of this batter. Roll in your hands and with your thumb make a hole in the centre of the ball. Heat oil in a karahi to medium heat. Slowly slide the vada into the oil. Add 4 – 5 such vadas at a time and fry till golden brown. Drain on absorbent paper.
Beat yoghurt till smooth and add the masala paste . Check for salt and beat well to a make a thick sauce. Add ¼ cup milk.
Take the vadas one at a time when slightly warm and dip it in a bowl of water for about 10 – 15 seconds (this will help make it soft). Do this to all vadas. Now arrange all vadas on a large flat plate. Pour the yoghurt sauce on top. Make the tempering and pour on the vadas. Let the vadas soak the masala sauce for at least an hour more before serving.