Thayir Vadai | Curd Vada | Dahi Vada - South Indian Special Curd vadai Recipe

Thayir Vadai / Dahi Vada or Curd Medhu vadai is a great and tasty traditional recipe of India. It is prepared on all special occasions and festivals. The word "medhu" means soft and the softness of  the vada depends on how you prepare the batter. The outer part is crispy and the inner portion is soft and fluffy. Here we have soaked vada in curd to enhance the flavor and taste. Read this Thayir medhu vada recipe and know the secret of  the fluffy vada.

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South Indian Special Curd vadai Recipe
Curd / Thayir Vada


Ingredients for making Medhu Vadai


Urad dal - 1 Cup

Green Chilli - 2


Ginger - 1 teaspoon

Salt as required


Rice - 2 tsp.

Oil - for frying


Curry leaves - few

Pepper corns - 2 tsp.


Method for making Medhu Vadai

1. Soak the Urad dal and rice in water for 1 hour.

2. Strain the water and grind it along with green chilli and salt in a grinder by adding little water.

3. Grind it for 30 minutes or till the batter becomes fluffy.

4. Sprinkle water if required. The correct consistency of the batter is that if you drop a small pinch in water it should float and not sink. If it sinks than you should grind it more.

5. Remove the batter from the grinder when you get the consistency and transfer this to a vessel.

6. Add the finely chopped ginger, curry leaves, pepper corns and mix well.

7. Heat the oil in pan, drop little amount of flour, when the flour comes up then the oil is ready.

8. Take a banana leaf or a plastic cover, place a little amount of the batter and make small hole in the middle and then spread. Now drop this to the oil.

9. You can add 4 to 5 vadas in the oil and then turn it to the other side when it is cooked.

10. Remove when you get a golden brown colour. Always cook in a medium flame, if the flame is high the vada becomes brown outside and the inner portion will be uncooked.





11.  In a bowl take 2 cups chilled curd. Add salt as per taste. Whisk the mix and whip the curd till smooth.

 12. Immerse the hot vada in warm water and then soak in the curd mixture. 

13. Garnish with grated carrot and coriander leaves. 

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