vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Thanjavur Thair Vada

CELERY SOUP- RASAM

Celery Soup- Rasam

Celery is rich in vitamin C and it is used in weight-loss diets, where it provides low-ca...

KUMBAKONNAM KADAPPA

Kumbakonnam Kadappa

Kadappa is a very famous side dish recipe with idli, dosa in Kumbakonam,Thiruvarur & Than...

Potato Masala

Potato Masala

Potato masala is one of the best side dish served with dosa as stuffing and served with c...

BANANA AND BUTTERSCOTCH DOSA

Banana And Butterscotch Dosa

Chikki and banana topped dosa, very well cated to kids and people who loves sweet....

BOILED BEETROOT SALAD

Boiled Beetroot Salad

Boiled beetroot salad is a healthy salad as beetroot contains no fat, very few calories a...

CHILLI ALOO TAVA KULCHA

Chilli Aloo Tava Kulcha

Aloo kulcha recipe is a more popular flat bread recipe from north indian cuisine stuffed ...

Thanjavur Thair Vada Recipe, How To Make Thanjavur Thair Vada Recipe

It is a south Indian Dahi vada(lentil dumplings), is a popular Indian chaat, prepared by soaking vada in thick dahi. The hot deep fried vadas are first soaked in water and then transferred to thick beaten yogurt and coconut mixture.These are great as a side dish for formal dinners.

Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered... Read More..

About Recipe

How to make THANJAVUR THAIR VADA

(3 ratings)
6 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
THANJAVUR THAIR VADA
Author : Vahchef
Main Ingredient : Urad dal
Servings : 4 persons
Published date : March 19, 2019


Ingredients used in THANJAVUR THAIR VADA
• Urad dal paste - 1 cup.
• Cumin seeds - 1/4 tea spoon.
• Peppercorns - 4-5 numbers.
• Salt - to taste.
• Oil - to fry.
• Fresh coconut (grated) - 1/2 cup.
• Ginger - 1 piece.
• Green chillies - 3-4 numbers.
• Coriander leaves - 1 bunch.
• Curd - 1 cup.
• Coconut cream - 1/4 cup.
• Lemon juice - 2 teaspoons.
• Sugar - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Urad dal - 1 tea spoon.
• Red chilies - 2-3 numbers.
• Curry leaves - 1 spring.
• Carrots - 1 tablespoon.
Method:
  • In a urad dal paste add cumin seeds, peppercorns, salt and mix well, then make vada's and deep fry them, till they get a nice color.
  • Now dip this vada in a luke warm water for 2-3 minutes, and then squeeze out the excess water and keep aside.
  • In a blender add coconut, ginger, green chilies, coriander leaves, salt, and make it like a coarse paste.
  • In a bowl add curd, coconut mixture, coconut cream, lemon juice, sugar and mix well.
  • For tempering in a pan heat oil, add mustard seeds, when they crackle put urad dal, red chilies, curry leaves, and pour this into curd mixture.
  • In a serving plate pour the curd mixture and arrange the vadas, on the top of them again pour some of the curd mixture, and garnish with carrot, coriander leaves and boondi and serve.





Cooking with images





Articles


Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered with creamy fresh curds and sprinkled with spices like chili powder, cumin powder, chaat masala or black salt and liberally doused having a tangy-sweet tamarind chutney. It's also known as   Perugu garellu in Telugu and Thayir vada in Tamil and prepared on the very same type of soaking the black gram lentil vadas in well beaten curd plus a seasoning of mustard seeds, black gram dal, curry leaves, dry red chilies, asafetida (hing) is spread over it. Dahi Vada is utterly lip smacking snack and since you have a bite, the softness of the vada with yoghurt melt-in-the-mouth, delicious vada, it effects  you'll an array of different tastes that tickle your taste buds, whetting your cravings for much more.

 

To maintain the deep-fried vadas soft you can first place them in water after which squeeze from the water and move it to thick beaten yogurt. For the best outcomes, the vadas need to soak for around an hour or two before serving. Sweeter dahi is chosen in some places of India, particularly in Maharashtra and Gujarat, even though the garnishing is still same. In Gujarat a mix of cilantro and tamarind chutneys are frequently used as garnish along with those mentioned previously. You may also mix cumin seeds, cut green chilies and cilantro leaves. Mix them to the beaten yoghurt. This would provide a good delicious taste to the yoghurt.

 

To make soft and fluffy vadas, use best quality dal and make batter by using very little water. Beat the batter properly to fermented and deep fry vada on medium hot oil. It's understandable that the lentils ground in the stone grinder provide the finest mixture for good vadas

 

Dahi Bhalla and Dahi Vada are type of alternatives to one another. The fundamental recipe is very similar, with a few small adjustments to the toppings included. Dahi vada is just - Vadas in yoghurt with a bit of chutneys and spices on the top. Lots of people also love to include a small amount of sugar in the yoghurt.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Fri Sep 19 2014

Reply 0 - Replies
profile image

shobey26 Posted on Fri Sep 19 2014

Yeah your back!?

Reply 0 - Replies
profile image

albiondave Posted on Fri Sep 19 2014

why to wait indeed lovely thank you?

Reply 0 - Replies
profile image

Dwarakamai Posted on Fri Mar 13 2015

Can we make it low fat instead of frying??

Reply 0 - Replies
profile image

Dwarakamai Posted on Fri Mar 13 2015

Not only in thanjavur it is made by all tamilians!?

Reply 0 - Replies
profile image

Sundaravaradan RC Posted on Wed Apr 15 2015

How many "little bit"?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter