Dahi Vadas / Thayir Vadai

By rana73

Ingredients

• Yogurt sauce:
• Urad dhal - 1 cup
• Mung dhal (yellow split) - half cup
• Ginger - 1 inch piece, chopped
• Green chillies - 3, chopped finely
• Curry leaves - few, chopped
• Salt, Pepper - to taste
• Yogurt - 2 cups, thick
• Milk - half cup (approx)
• Water - as required for the consistency
• Green chillies - 2
• Coconut - 2 tbsp, shredded
• Salt - to taste
• Cumin powder, Chilli powder - to sprinkle on top
• Tamarind-date chutney (optional)
• Coriander leaves - 2 tbsp, chopped

Details

Adapted from cookerycorner.blogspot.com

Preparation

Step 1

1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible till light and fluffy. Add some salt towards the end so it gets mixed uniformly. I use a grinder for this.

2) Add in the chopped ginger, g. chillies & curry leaves with pepper and mix thoroughly. One could deep fry the batter after forming them into patties similar to this. I used the kuzhipaniyaram/appe pan instead following RedChillies' fabulous method. I add about a drop of oil in each depression on medium-low flame and once the batter is filled, cover with a lid and allow to cook till light brown. Flip over and cook the other side as well.

4) Keep some hot water on the side and dunk the vadais once they are cooked into this. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Take them out after a few minutes, squeeze gently to remove excess water.

3) Grind g. chillies & coconut to a smooth paste and blend with milk, yogurt, water as required & salt to form a smooth, thick liquid. Soak the vadais in this blend for atleast 2-3 hours - the longer the better.

4) Just before serving, sprinkle the top with chilli powder, cumin powder, tamarind-date chutney and coriander leaves and enjoy this tasty treat.