Creamy Curd Vadai ருசியான தயிர் வடை | Ammavum Naanum | Episode 65 | Rakesh Raghunathan

What goes in to making the softest, creamiest curd vadai/ thayir vadai? Check out this recipe. Has the secret ingredients & cooking techniques.

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Ingredients: Vadai:

· Urad dal – 1 cup
· Toor dal – 1 tbsp
· Raw rice – 1 tbsp
· Green chilly
· Salt

Ingredients: Yoghurt mixture

· Yoghurt – 500 ml
· Green chilly – 1 no
· Ginger – 1”
· Grated coconut – 2 tbsp
· Cashewnuts – 15 nos

Ingredients: Garnish

· Karaboondi
· Fresh coriander leaves
· Carrots

Method:

1. Soak rice, lentils mentioned under ‘vadai’ for 45 mins and grind to a fine batter along with salt & green chilly. Set aside

2. Grind yoghurt, green chilly, ginger, grated coconut and cashewnuts to a fine paste.

3. Mix this paste along with salt into the yoghurt.

4. Whisk curd to ensure there are no lumps.

5. In a bowl, mix milk & water to dilute.

6. Pinch the batter and spread using fingers on a greased banana leaf. Use the diluted milk to dip fingers before you pat the batter.

7. Fry the vadais in hot oil till they are light golden brown.

8. Remove from hot oil and poke holes using fork on the vadai.

9. Add the poked vadai in hot milk and allow to steep for 15 -20 mins.

10. Add the milk soaked vadais to the yoghurt mixture and mix well.

11. Chill in the refrigerator and garnish with coriander leaves, karaboondi (crisps) and freshgrated carrots.

12. Serve cold.

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