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thayir vadai

Thayir (Curd) Vadai

Revathi Palani
Thayir Vadai is a delicious, cool and famous South Indian appetizer. Made using homemade yogurt and medhu vadai, perfect as a evening snack too.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Indian

Ingredients
  

  • 1 Cup Whole Urad Dal (Skinless)
  • 1 Tbsp Raw rice
  • 1 tsp Asafoetida
  • 1 tsp Salt
  • 4 Cups Butter milk (thin)
  • 2 Cups Curd | Yogurt
  • 1 tsp Oil + For frying
  • ½ tsp Mustard
  • ½ tsp Jeera
  • 3 small Green Chilli (finely chopped)
  • 4 Curry leaves (finely chopped)

For garnish

  • 1 Cup Kara Boondi
  • 2 Tbsp Coriander leaves (finely chopped)
  • 2 Tbsp Carrots (finely grated)
  • ½ tsp Red Chilli Powder

Instructions
 

  • 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.

    vadai vadai

    vadai vadai
  • 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"

    vadai 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.

    vadai vadai

    vadai vadai
  • Take the curd in a mixing bowl and beat it nicely with the remaining salt.

    vadai
  • 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.

    vadai vadai

    vadai vadai
  • 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.

    vadai vadai

    vadai vadai

    vadai vadai
  • Serve chilled.

    curd vadai

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.