dahi vada recipe | mosaru vada recipe | thayir vadai recipe – south indian

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dahi vada recipe | mosaru vada recipe | thayir vadai recipe – south indian with detailed photo and video recipe. mosaru vada is a popular snack, where medu vada is dipped in curd.
dahi vadadahi vada recipe | mosaru vada recipe | thayir vadai recipe – south indian  with step by step photo and video recipe. mosaru vada or thayir vadai is basically medu vada dipped and served in cream yogurt syrup. dahi vada is also served as dessert as the yogurt is flavored with sugar. the sweet and salty combination of curd makes this dish exotic.

in south india, mosaru vada is prepared during any auspicious occasion or during festival season. we specifically prepare thayir vadai during ganesh chaturthi, diwali, navaratri and during krishna janmashtami. i personally prefer mosaru vada instead of plain medu vada or palak vada. the main reason being it is juicy and all the curd would be sucked by vada to make it soft and tasty.

mosaru vada

this recipe is specially shared by my grandma and she use to be a specialist in medu vada. she use to prepare with so ease and with only one hand. i have tried to replicate her style and taste. i think i have justified both with the texture and taste. however, i would still love to have my grandma’s dahi vada any time. i still crave for those yummy and juicy mosaru vada.

check my other easy breakfast and snacks recipes. specifically, medu vada, palak medu vada, bread medu vada and goli baje recipes. also, check my other idli collections and dosa collections. especially, set dose, mysore masala dosa, neer dose etc.

dahi vada recipe | mosaru vada recipe | thayir vadai video recipe:

mosaru vada recipe | dahi vada recipe | thayir vadai recipe card:

dahi vada recipe | thayir vadai recipe | mosaru vada recipe - south indian
 
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thayir vadai recipe | mosaru vada recipe | dahi vada recipe - south indian
Author:
Recipe type: snacks, dessert
Cuisine: south indian
Serves: 15 Vadas
Ingredients
for medu vada:
  • 1 cup urad dal
  • water for soaking
  • 3-4 tbsp of water for grinding
  • 1 tsp rice flour (optional)
  • salt to taste
  • oil for deep frying
for curd mixture:
  • 1 cup milk, hot
  • 2 cup curd / yoogurt, thick
  • 1 chilli, finely chopped
  • 3 tbsp coriander leaves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 tsp sugar, or as requires
  • salt to taste
for tempering:
  • 1 tbsp oil / ghee
  • ¾ tsp mustard seeds
  • ½ tsp urad dal
  • pinch of hing / asafoetida
  • 2 red chilli, dried
  • few curry leaves
Instructions ( 1 cup =255 ml)
medu vada recipe:
  1. firstly, soak one cup of urad dal with enough water for 3 - 4 hours.
  2. then grind to fine fluffy paste adding water as required.
  3. transfer the urad dal paste to a large mixing bowl.
  4. then beat and mix the batter in circular motion.
  5. now add a tsp of rice flour and salt to taste.
  6. mix the batter well.
  7. furthermore, prepare vadas and deep fry slowly on medium flame to golden brown.
  8. drain on paper towel.
curd mixture recipe:
  1. firstly, when the vadas are still hot, put them into hot milk.
  2. allow it to rest and absorb milk for 15 minutes.
  3. meanwhile, in a large mixing bowl take 2 cups of thick curd.
  4. in addition to that add chopped green chilli, ginger, coriander leaves.
  5. also add sugar and salt to taste.
  6. furthermore, whisk the curd till it turns smooth.
  7. now drop the soaked vadas into curd mixture and rest for 10 minutes.
  8. meanwhile, prepare the tempering using oil, mustard seeds, urad dal, hing, curry leaves and red chillis.
  9. finally, pour them over dahi vada and serve chilled or as it is.


mosaru vada recipe | dahi vada recipe | thayir vadai step by step photo recipe:

medu vada recipe:

  1. firstly, soak one cup of urad dal with enough water.dahi vada
  2. soak for 3 – 4 hours. soaking for more than 4 hours makes the batter watery and absorbs oil.dahi vada
  3. then grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
  4. later transfer the urad dal paste / batter to a large mixing bowl.dahi vada
  5. beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make vadas soft and fluffy.dahi vada
  6. now add a tsp of rice flour and salt to taste. adding rice flour makes vadas crispy.dahi vada
  7. to test the consistency of batter drop a small ball of batter into bowl containing water. if the ball floats up then the consistency is rite.palak medu vada
  8. mix the batter well.dahi vada
  9. heat the oil in large kadai. wet your hands with enough water and take a small ball sized batter and make it round.dahi vada
  10. now slowly shape the edges by flattening little.dahi vada
  11. and make a hole at the centre like you prepared in bread vada.thayir vadai
  12. deep fry the vadas slowly on medium flame.thayir vadai
  13. fry on both sides till they turn golden brown.thayir vadai
  14. then drain on paper towel to remove excess oil.thayir vadai

curd mixture recipe:

  1. firstly, when the vadas are still hot, put them into hot milk.thayir vadai
  2. furthermore, allow it to rest and absorb milk for 15 minutes. so that it turns soft.thayir vadai
  3. then in a large mixing bowl take 2 cups of thick curd.mosaru vada
  4. in addition, add chopped green chilli, ginger, coriander leaves.mosaru vada
  5. also add sugar and salt to taste.mosaru vada
  6. whisk the curd till it turns smooth.mosaru vada
  7. now drop the soaked vadas into curd mixture. you can also squeeze the vadas well if you are going to serve immediately.mosaru vada
  8. allow it rest for 10 minutes.mosaru vada
  9. meanwhile prepare the tempering using oil, mustard seeds, urad dal, hing, curry leaves and red chillis.dahi vada
  10. finally, pour them over dahi vada and serve chilled or as it is.mosaru vada


notes:

  • firstly, do not add salt if you are preparing vadas after some time. salt makes batter watery if you keep for long time. add salt just before preparing vadas.
  • alternatively, instead of hot milk you can also use hot water to soak vadas. but i prefer soaking in milk as it taste rich.
  • in addition, use thick fresh curd and whisk well to get smooth curd.
  • moreover, adding rice flour makes vadas crispy and also helps to make a thick paste. add more if your urad dal batter is watery.
  • most of all, soaking for more than 4 hours makes the batter watery and absorbs oil.
  • also add water as required to make smooth thick paste.
  • finally, beat the batter in circular motion to incorporate air into batter. this makes vadas soft and fluffy.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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