thayir vadai recipe | mosaru vade recipe | south indian curd vada with detailed photo and video recipe. a popular dessert snack recipe made with urad dal fritters soaked in a sweet and savoury yogurt sauce. it was generally made with left over medu vada’s from morning breakfast but has transformed itself into snack. it can be served as evening snack after any spicy and savoury chaat or snack to lower the spice temperature.
i have already posted a north indian version of dahi vada recipe, but some how i had missed to share this since long time. well to be honest i personally like the south indian variation, but the north indian variation is more popular and hence i had shared it first. perhaps the addition of spicy and sour chutney’s make it more lip-smacking and on demand. where as the south indian variation has less spices and condiments added to it and has more focus on the taste of vada and curd combination. yet it has distinct taste of sweetness, savoury and also the sourness from the yogurt. the combination of these taste makes it very unique compared to all the other dahi vada variations.
furthermore, i would like to highlight some tips, suggestions and variations for a perfect thayir vadai recipe. firstly, you have to take extra care while preparing the vada. the batter has to be smooth and my first preference is the wet grinder. you can use mixer grinder but should be only the second preference. secondly, once the batter is prepared, it must not be allowed to be fermented. it must be used immediately and deep-fried. also there isn’t any hard and fast rule to have a specific shape to these vada’s. lastly, i have dipped these deep-fried vada’s in warm water which should remove excess oil and also soften it. as an alternative you can also use warm milk to add more extra flavour to it.
finally, i request you to check my other detailed snacks recipes collection with this post of thayir vadai recipe. it mainly includes recipes like south indian dahi vada, masala vada, chana dal vada, palak medu vada, medu vada in mixie, mosaru kodubale, maddur vada, bread upma, mixture, dahi ke sholay. further, to these, i would like to highlight my other detailed recipes collection like,
thayir vadai video recipe:
recipe card for thayir vadai recipe:
thayir vadai recipe | mosaru vade recipe | south indian curd vada
Ingredients
for vada:
- 1 cup urad dal
- 1 chilli finely chopped
- 1 inch ginger finely chopped
- few curry leaves chopped
- 2 tbsp coriander finely chopped
- ½ tsp pepper crushed
- 2 tbsp dry coconut chopped
- ¾ tsp salt
- oil for frying
for curd mixture:
- 3 cup curd / yogurt
- ½ cup water
- 2 tbsp sugar
- ½ tsp salt
- 3 tsp oil
- 1 tsp mustard
- 1 tsp urad dal
- ½ tsp cumin / jeera
- pinch hing / asafoetida
- 1 dried red chilli, broken
- few curry leaves
- 2 chilli, finely chopped
- 1 inch ginger, finely chopped
- 2 tbsp coriander, finely chopped
for serving:
- pinch kashmiri red chilli powder
- 1 cup kara boondi
- 2 tbsp coriander, finely chopped
Instructions
vada preparation:
- firstly, in a large bowl soak 1 cup urad dal in water for 2 hours.
- drain off the water and transfer to a mixi or grinder.
- blend to smooth thick and fluffy batter adding 1-2 tbsp of water.
- transfer the urad dal batter to a bowl.
- beat in one direction for 2 minutes or until the batter turns smooth and fluffy.
- now add 1 chilli, 1 inch ginger, few curry leaves, 2 tbsp coriander, ½ tsp pepper, 2 tbsp dry coconut and ¾ tsp salt.
- combine and beat for a minute.
- now dip your hand in the water, and start dropping them one by one to hot oil.
- keep the flame in lower to medium stir occasionally.
- also, fry the vada till they turn golden brown and crisp.
- drain off the vada on to kitchen towel to absorb oil.
- drop the vada into large bowl and pour 4 cup hot water.
- dip and rest for 5-10 minutes. this helps to make vada soft and juicy.
- once the vada is soaked well, squeeze gently and keep aside.
curd mixture preparation:
- firstly, in a large bowl take 3 cup curd, ½ cup water, 2 tbsp sugar and ½ tsp salt.
- whisk well to have smooth flowing consistency curd. add more water if required.
- in a pan heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli, few curry leaves, 2 chilli and 1 inch ginger.
- splutter the tempering and pour over curd mixture.
- add 2 tbsp coriander and mix well making sure everything is well combined.
- further, pour the curd mixture over vada.
- cover and refrigerate for 2 hours or until curd is well absorbed.
- for serving, in a small plate place a dahi vada and pour ladleful of curd mixture.
- sprinkle little chilli powder and top with 2 tbsp boondi and few coriander.
- finally, enjoy mosaru vada / thayir vada chilled.
how to make mosaru vade with step by step photo:
vada preparation:
- firstly, in a large bowl soak 1 cup urad dal in water for 2 hours.
- drain off the water and transfer to a mixi or grinder.
- blend to smooth thick and fluffy batter adding 1-2 tbsp of water.
- transfer the urad dal batter to a bowl.
- beat in one direction for 2 minutes or until the batter turns smooth and fluffy.
- now add 1 chilli, 1 inch ginger, few curry leaves, 2 tbsp coriander, ½ tsp pepper, 2 tbsp dry coconut and ¾ tsp salt.
- combine and beat for a minute.
- now dip your hand in the water, and start dropping them one by one to hot oil.
- keep the flame in lower to medium stir occasionally.
- also, fry the vada till they turn golden brown and crisp.
- drain off the vada on to kitchen towel to absorb oil.
- drop the vada into large bowl and pour 4 cup hot water.
- dip and rest for 5-10 minutes. this helps to make vada soft and juicy.
- once the vada is soaked well, squeeze gently and keep aside.
curd mixture preparation:
- firstly, in a large bowl take 3 cup curd, ½ cup water, 2 tbsp sugar and ½ tsp salt.
- whisk well to have smooth flowing consistency curd. add more water if required.
- in a pan heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli, few curry leaves, 2 chilli and 1 inch ginger.
- splutter the tempering and pour over curd mixture.
- add 2 tbsp coriander and mix well making sure everything is well combined.
- further, pour the curd mixture over vada.
- cover and refrigerate for 2 hours or until curd is well absorbed.
- for serving, in a small plate place a dahi vada and pour ladleful of curd mixture.
- sprinkle little chilli powder and top with 2 tbsp boondi and few coriander.
- finally, enjoy mosaru vada / thayir vada chilled.
notes:
- firstly, adjust the amount of sugar-based on the sweetness of curd.
- also, soaking the vada in hot water helps to turn soft and also release oil.
- additionally, blend to thick batter else the vada willl not turn crisp and will be difficult to drop in oil.
- finally, thayir vada recipe tastes great when served chilled.