First wash the urad dal and rice and soak in water for a minimum of 2 hours. Then drain them from water and grind them into fluffy batter. Transfer the batter into a clean mixing bowl. Refer to my Medhu Vadai recipe.
To the batter, add ¾ tsp salt and ¾ tsp asafoetida and mix nicely. Heat a pan with oil for frying and fry the vadai and drain them on a paper towel. Refer to my video on "How to make Thayir Vadai"
After draining the excess oil from the vadai, drop them into the buttermilk. Leave it to soak in the buttermilk for about 2 hrs. Use a wide bowl, since the vadai will increase in size after soaking.
Take the curd in a mixing bowl and beat it nicely with the remaining salt.
Heat a separate pan with 1 tsp oil, add the mustard. Once it splutters, add the jeera, remaining asafoetida, green chillis and curry leaves. Once jeera turns golden brown, turn off the flame and add it to the beaten curd. Mix well.
Finally, before serving the thayir vadai, remove the vadai from the butter milk. Slightly squeeze to remove excess liquid and place it in a bowl. Add the curd mixture on top of the vadai. Garnish with crispy, crunchy kara boondi, grated carrot, coriander leaves, red chilli powder.
Serve chilled.
Notes | FAQ
- Refer to my Medhu Vadai recipe for tips and tricks for grinding batter and preparing vadai.- If you do not have time to soak the vadai in buttermilk, you can instead immerse the vadai in hot water for a couple of seconds. Squeeze out the excess water and follow the remaining steps.- The buttermilk should be thin, so that the vadai will soak nicely.