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Thanjavur Thair Vada

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Thanjavur Thair Vada Recipe, How To Make Thanjavur Thair Vada Recipe

It is a south Indian Dahi vada (lentil dumplings) is a popular Indian chaat, prepared by soaking vada in thick dahi. The hot deep fried vada is first soaked in water and then transferred to thick beaten yogurt and coconut mixture.These are great as a side dish for formal dinners.

Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada are fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered... Read More..

About Recipe

How to make Thanjavur Thair Vada

(2 ratings)
6 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Thanjavur Thair Vada
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 2 persons
Published date : December 08, 2018


Ingredients used in Thanjavur Thair Vada
• Urad dal - 1 cup.
• Cumin seeds - 1/2 tea spoon.
• Pepper corns - 6-8 piece.
• Salt - to taste.
• Oil - as required.
• Coconut, freshly grated - 2 tablespoons.
• Ginger pieces - 3-4 numbers.
• Green chillies, chopped - 2-3 numbers.
• Coriander leaves - 1 bunch.
• Yogurt, beaten - 300-500 ml.
• Coconut cream - 2 tablespoons.
• Lemon juice - 1 number.
• Sugar - 1/2 tea spoon.
• Carrot - 1 tablespoon.
• Boondi - 1 tablespoon.
• Hing - 1 pinch.
• Red chillies - 2 numbers.
• Curry leaves - 2 springs.
• Mustard seeds - 1/4 tea spoon.
Method:
  • Clean, wash and soak urad dal in water for about 6 hours and then grind to a slightly coarse thick batter.
  • In this batter, add little cumin seeds, few pepper corns, salt and mix well.
  • Heat oil in a kadai for deep frying the vadas. Take some batter make a small hole in the center (like Vada's) and carefully drop into hot oil. Fry the vada until they turn slightly golden in color and crisp. Make all the vadas and keep aside.
  • Take luke warm water in a bowl, drop the fried vadas in the water and let it rest for just a minute or two. Then remove the vada and squeeze off the water.
  • Add freshly grated coconut, ginger pieces, green chilies, coriander leaves, very little salt and grind to coarse paste.
  • Take some yogurt in a mixing bowl, add spiced coconut mixture, coconut cream, lemon juice, sugar and mix well. Adjust the seasoning as per your taste.
  • For tempering, heat oil in a pan, and when the oil gets hot, add mustard seeds, urad dal, a pinch of hing, red chilies and curry leaves. Add this tempering to the yogurt mixture.
  • Take a plate, add some yogurt mixture and arrange the vadas and top it with some more yogurt mixture, grated carrot, finely chopped coriander leaves, little tempering, and boondi. serve chilled

Cool and refreshing Dahi vada is ready to eat.






Cooking with images





Articles


Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada are fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered with creamy fresh curds and sprinkled with spices like chili powder, cumin powder, chaat masala or black salt and liberally doused having a tangy-sweet tamarind chutney. It's also known as   Perugu garellu in Telugu and Thayir vada in Tamil and prepared on the very same type of soaking the black gram lentil vadas in well beaten curd plus a seasoning of mustard seeds, black gram dal, curry leaves, dry red chilies, asafetida (hing) is spread over it. Dahi Vada is utterly lip smacking snack and since you have a bite, the softness of the vada with yoghurt melt-in-the-mouth, delicious vada, it effects  you'll an array of different tastes that tickle your taste buds, whetting your cravings for much more.

 

To maintain the deep-fried vada soft you can first place them in water after which squeeze from the water and move it to thick beaten yogurt. For the best outcomes, the vadas need to soak for around an hour or two before serving. Sweeter dahi is chosen in some places of India, particularly in Maharashtra and Gujarat, even though the garnishing is still same. In Gujarat a mix of cilantro and tamarind chutneys are frequently used as garnish along with those mentioned previously. You may also mix cumin seeds, cut green chilies and cilantro leaves. Mix them to the beaten yoghurt. This would provide a good delicious taste to the yoghurt.

 

To make soft and fluffy vadas, use best quality dal and make batter by using very little water. Beat the batter properly to fermented and deep fry vada on medium hot oil. It's understandable that the lentils ground in the stone grinder provide the finest mixture for good vadas

 

Dahi Bhalla and Dahi Vada are type of alternatives to one another. The fundamental recipe is very similar, with a few small adjustments to the toppings included. Dahi vada is just - Vadas in yoghurt with a bit of chutneys and spices on the top. Lots of people also love to include a small amount of sugar in the yoghurt.



 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Fri Sep 19 2014

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shobey26 Posted on Fri Sep 19 2014

Yeah your back!?

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albiondave Posted on Fri Sep 19 2014

why to wait indeed lovely thank you?

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Dwarakamai Posted on Fri Mar 13 2015

Can we make it low fat instead of frying??

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Dwarakamai Posted on Fri Mar 13 2015

Not only in thanjavur it is made by all tamilians!?

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Sundaravaradan RC Posted on Wed Apr 15 2015

How many "little bit"?

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