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Curd Vadai

The traditional curd vadai also known as thayir vadai or dahi vada. Here is a curd vadai made with bread slices.

Curd Vadai

Recipe by S Kamala
Recipe rating: N/A
Course: SnacksCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



The traditional curd vadai also known as thayir vadai or dahi vada.


  • 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


  • 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.


  • 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.
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