Thayir Vadai (Curd Vadai / Dahi Vada) is ammas favorite and I have seen her order it when we visit restaurants. I like chaat style dahi vada more than this one but can have it once in a while esp during the train journeys. I saw this recipe in a tamil magazine from library, quickly jotted down the recipe which was long back. And last week when we made uluthu vada I reserved the batter to make this thayir vadai. I am trying my best to excel in shaping the vadas and this time it was far better than last time so by practise I may get it better. Please check how to shape vadas video here. Pin If you have any more questions about this Thayir Vadai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Curd Vadai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Curd Vadai Recipe Step by Step
Serve at room temperature or chilled.
Expert Tips
Never use sour curd for making thayir vada. Also grinding the batter in grinder gives a more fluffy vada but if you are in a hurry then mixer is ok too but there will be difference in the vada texture. Soaking urad dal for more time say 4-5hrs) makes the vadas absorb less oil. You can even dip the vadas in buttermilk instead of hot water. While tempering you can even use 2 red chillies. I used only 1 cup of curd in the stepwise pictures and reserved the remaining curd for the reserved vadas.
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