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Snacks
Thayir Vadai (Curd – Dahi)
L
By
LalithaSivaram
•
July 31, 2019
Thayir Vadai (Curd - Dahi)
Blackgram dal cutlets in curds
Print Recipe
Pin Recipe
Prep Time
30
mins
Total Time
30
mins
Cuisine
Kerala
Servings
7
people
Ingredients
1x
2x
3x
For vadas:-
1
cup
Black gram
Uzhunnu
1/2
tsp
Salt
1/2
tsp
Cumin seeds
Jeerakam
6
-
Peppercorn
1/2"
piece
Ginger
Oil
for deep frying
For curd mixture:-
3/4
-
Sour thick curd
1
-
Grated
coconut
1/4
cm
Ginger
2
-
Green chillies
2
tsp
Salt
1
tsp
Oil
1/2
tsp
Mustard seeds
1
sprig
Curry leaves
Instructions
Soak
black gram
for 4 - 5 hrs.
Wash dal. If unhusked dal is used, remove the husks while washing.
Grind into fine paste sprinkling little
water
for easy grinding.
When the grinding is half done, add pepper, jeera,
ginger
and
salt
.
Continue to grind until the paste is fine and frothy.
While the dal is still being ground, heat
oil
in a large kadai over a stove.
Take a tablespoon of paste and flatten them into round cakes and drop gently into boiling
oil
.
In the meantime, grind together
coconut
, chillies,
ginger
and
salt
into a chutney.
Beat the curds and add the chutney into it. Mix well.
Heat
oil
in a small pan or kadai.
Splutter
mustard seeds
and saute
curry leaves
.
Pour it over the curd-chutney mixture. Mix well.
Drop the prepared vadas in it and use when it is fully soaked.
:- The longer the dal is ground the lighter will be the vadas.
Tried this recipe?
Let us know
how it was!
L
written by
LalithaSivaram
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