A traditional South-Indian dish, Thayir means curd and Vadai is the deep fried pattie. The Hindi equivalent for this snack is Dahi-vada. This dish is one of my mom's specialties, among many others.
Urad Dal 1 cup
Green chillies 2 pieces
Crushed black pepper corns
Banana leaf or plastic sheet
Oil for frying
1. Soak the dal in water for about an hour.
2. Grind the dal along with crushed pepper corns and green chillies. The mixture should
make a fine paste, using very little water.
3. Add the salt just before you fry the vadai(s).
4. Take a little vada paste and pat it lightly on a banana leaf or a plastic sheet smeared
with oil. The oil makes it easier to transfer the vadai into the frying pan.
5. Make a small hole in the centre of the vadai.
6. Transfer the vadai(s) into a frying pan and deep fry until they turn a golden brown.
7. Allow the vadai to cool and then transfer them into a bowl of hot water.
8. Squeeze the water and marinate the vadas in a bowl containing thick curds.
9. The Thayir vadai(s) have to be prepared 4 or 5 hours ahead if possible, so that the vadai(s) are marinated well in the curd. Refrigerate.
10. For garnish, sprinkle with boondi and shredded coriander leaves.