Curd Vadai is a comforting South Indian snack where crisp, golden urad dal vadas are softened in warm water, then soaked in a creamy, spiced curd mixture. Urad dal is soaked, ground to a fluffy batter, shaped into ringed vadas, and deep-fried until perfectly browned. They’re briefly dipped in hot water to make them tender, then immersed in beaten curd blended with a fragrant coconut–ginger–green chilli paste. After soaking for about 30 minutes, the vadas are topped with extra curd and finished with coriander, grated carrot, and crunchy kara boondi for a cool, tangy, and irresistibly textured bite.
The traditional vadai also known as thayir vadai or dahi vada. Here is a curd vadai made with bread slices.
Bread curd vadai
Difficulty: EasyA curd vadai made with bread slices instead of the traditional dhal filings.
Curd Vadai Recipe
Curd Vadai
The traditional curd vadai also known as thayir vadai or dahi vada.
6
servings2
hours30
minutesIngredients
Urad dhal – 1 cup
Green chilli – 2
Fresh Ginger – A Small Piece
Coconut gratings – 1 tablespoon
Salt – half teaspoon
Oil – for deep frying
Curd – 3 cups or as required
- For Garnishing:
Fresh coriander leaves – few
Grated carrot – 1 teaspoon
Kara boondi – 1 tablespoon
Directions
- Soak urad dhal in water for one to two hours. Wash well and grind it to a soft paste. Remove and add salt and mix it well.
- Grind separately coconut, ginger and green chillies to a fine paste.
- Beat the curd and add this paste along with a pinch of salt. Mix well and pour it in a tray. Keep aside.
- Boil some water in a broad vessel and keep it aside.
- Heat oil in a kadai. Take a lemon size ball and slightly flatten it and make a hole in the centre.
- Drop gently in the hot oil and deep fry till it becomes golden brown. Remove it and put it in the hot water.
- After few seconds, remove it from the water and put it in the curd.
- Finish all the dough like this. Allow the vadai to soak in curd for half an hour.
- Before serving add more curd on top of it and garnish with coriander leaves, carrot gratings and Kara Bhoondi.
Notes
- For garnishing, you can also draw designs like kolam on top of the curd using chilli powder, jeera powder or chat masala. See picture below.
Hi,
The curd mixture came out so well…but the vadai came so hard …pls. Let me know what might be the reason so that I can do it right next time.
Thanks
Aarthi
Hi Aarthi Senthil,
Reason for hard vadai may be due to grinding. You have to grind the dhal very soft, like grinding for “Medhu Vadai”. After frying the vadai, if you soak it in hot water and remove, you will get soft vadai.
Thanks will try again!
Pingback: Bread curd vadai - Kamalas Corner