I love thayir vadas a lot but me being health conscious, avoid eating deep fried dishes. But why should we give up foods we love. We can still enjoy them, all you need is a paniyaram pan/appe pan. I have made these vadas with minimum oil using paniyaram pan. I make most of the fried delicacies using paniyaram pan like corn cheese balls, beetroot kola urundai, instant wheat flour appams, koftas etc. Today we will learn how to make guilt free, low fat South Indian style thayir vadas following this easy recipe with step wise pictures.
Thayir Vadai-South Indian Style Curd Vada
Prep Time : 15 mins
Cook Time : 20 mins
Yields: 17 Dahi vadas
Recipe Category: Low Fat Snacks-Tiffin
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 17 Dahi vadas
Recipe Category: Low Fat Snacks-Tiffin
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Whole Urad dal (skinned) – 1/2 cup
Raw Rice – 1 tbsp
Salt needed
Hing – a generous pinchFor the Curd Mixture
Raw Rice – 1 tbsp
Salt needed
Hing – a generous pinchFor the Curd Mixture
Curd – 2 cups
Grated coconut – 2 tbsp
Ginger – 1/2 inch piece
Green chilli -1
Salt needed
Oil – 1 tsp for each vada
For the Seasoning
Oil – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
For Garnishing
Grated carrot as needed
Kara boondi as required
Red chilli powder
Coriander leaves – 2 tbsp finely chopped
Preparations
Wash and soak urad dal (whole dal without skin) and rice together for 2 hours. Then refrigerate for 1 hour.
Grind it without water to a smooth and fluffy batter in a mixie. You can just dip your hands in water and sprinkle little water once or twice. After grinding it to a smooth batter, use the whipper button/mode to get a fluffy batter.
Add salt and hing to the batter and mix it well with your hands. Our vada/vadai batter is ready.
Method
In a bowl, add whisked curd and little salt. Grind coconut, green chilli and ginger to a fine paste. Mix it with curd.
Heat a tsp of oil, add mustard seeds, when it splutters, add curry leaves, and pour it over the curd. Now the curd for the thayir vadai is ready.
Heat a paniyaram pan, add a tsp of oil into each of the cavity/hole. Fill the cavity with the vada batter.
Cover and cook on low heat.
Once it starts leaving the sides, with a skewer, flip it over to the other side and cook. Cook both sides well flipping 2-3 times until all the sides are evenly browned and the vada is crisp.
Soak vada in lukewarm water for 10 minutes. After 10 minutes, squeeze the water from the vada gently and let it cool. Then add to the seasoned curd mixture.
Garnish with grated carrot, finely chopped coriander leaves and karaboondi. Sprinkle little chilli powder (optional) and enjoy this guilt free, healthy thayir vada/dahi vadas.
Enjoy making these for Diwali or any time you crave for these delicacies. Check out more than
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I think this is indeed very very clever, using paniharam pan and not deep frying and getting sick. Very clever, thank you so much!
good idea to use paniyaram pan. may i know which pan you are using.Thank you.The thayir vadas looks sooo tempting……….
I use prestige paniyaram pan.
thank you dear for the response
Hi is it urad or urad gota that needs to be used for this?
It is just regular whole skinned urad dal (without skin).
Vada size would be small when using the paniyaram pan? Unless pan has larger depressions. What happens if conventional fried medu vada is made and rest of the procedure same?
You can make vada in traditional way and follow the same procedure, if preferred.