Thayir Vadai ( Vadai in Curd) / Vadai / Dahi Vada

There is not one person I know, who could resist the taste of these yummy thayir vadai. This is a traditional Indian receipe and is served on most important occasions and festivals. The taste of vadai's soaked in the lightly spiced yogurt is delicious. Here's my receipe :

Ingredients for Vadai

Urad Dal - 2 cups
Green Chillies - 6 to 7
Asfotedia - a pinch
Curry leaves - 1 twig
Salt - to taste

For the Curd(Thayir Part)

Beaten Yogurt - 1 cup
Mustard Seeds - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves ( optional)


Method:

For Vadai:

* Soak the Urad Dal for 1 hour.
* Grind the Dal well for 20 minutes till the dough is smooth. Use very little water.
* Mix in chopped green chillies, curry leaves, asfotedia and salt to the dough.
* Shape into balls with a hole in the center over wax paper or aluminium foil.
* Drop into pre-heated oil.
* Add more vadais and let it fry both sides till golden brown.




If you are just making vadai, the process stops right here. But, a few more steps are

needed to make vadai into 'Thayir vadai'.

* Put the vadais from oil into a cup filled with hot water.
* Let it stay for 5 minutes.
* Turn the vadai gently over so that both sides soak well.
* Now, the vadai's are ready for the curd.

* Transfer the vadai's from hot water to the curd mixture.

Preparing the Curd mixture:

* Splatter mustard seeds, curry leaves and asfotedia in a little oil.
* Add turmeric powder to the oil and pour over beaten yogurt.
* Add salt as needed.
* After adding vadai's, garnish with coriander leaves(optional).

Thattai

Yet another Krishna Jayanthi Savoury. Here's the receipe...
The basic dough is some what similar to the Thenkuzhal dough. The one difference is that we add soaked chana dal to the dough.

Ingredients

Chana dal - 1 hand full
Rice flour - 3 cups
Urad flour - 1/2 cup
Pepper powder - 1 tsp
Salt - 3/4 tsp
Asfotedia - little
Butter - 1/2 cube


* Make the dough as per Thenkuzhal dough's instructions.
* Add chana dal to this dough and mix well.
* Make small balls, the size of medium sized lemon.
* Smear oil in a plastic sheet and press the balls into thin circles.
* Fry them in oil till golden brown.
* Tasty Thattai's are ready.
****** It is better to eat it after it is completely cool or the Thattai won't be crispy.

Thenkuzhal

Thenkuzhal is a type of Murukku. It is a traditional Tamilnadu Savoury. Its very easy to make and quite delicious. It uses only a few ingredients.

Ingredients
Rice Flour - 2 cups
Urad Flour - 1/4 cup
Cumin seeds - 1 tsp
Salt - 1/2 tsp
Asfotedia(perungaayam) - little
Butter - 1/2 cube (Butter makes the thenkuzhal nice and crispy)

Method

* Dissolve the salt and asfotedia in 1/2 cup of water.
***** The salt should be dissolved well or the dough will burst in oil.
* Mix the two flours together with melted butter.
* Now add the salted water and make a like a soft chapathi dough.
* Grease the Thenkuzhal/Murukku press with oil and add some dough to it.
* Use it to make Thenkuzhal over hot oil.


* Fry both sides till light golden color.

Appam

Appam is a Traditional Tamilnadu food. Usually made for festivals like Krishna Jayanthi, Deepavali and Vrathams. Kids love the light sweetness of these puffy appams.



Maida - 1 cup
Rice flour - 1/4 cup
Jaggery - 1/2 cup
Cardamom powder - 2 pinches


Method

* Dissolve jaggery in little hot water.
* Add Cardamom powder to it.
* Now add the flours little by little and mix it in dosai batter consistency.
* Take small rounded spoonfulls and drop it in hot oil.
* Fry both sides till golden brown.
* Hot appams are ready.