Thayir Vada Recipe

This is a South Indian version of the classic dahi vada, that is flavoured with regional spices and coconut. It is most preferably made during festive season (Navaratri), but can be served as an everyday snack for the evening as well.

Cooking time
30 min
Serves
4
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0
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foodie_meter

49

Fit Foodie Recipe Score

22

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe is healthier than its original as the vada is not deep fried and the batter also has the addition of oats to make it healthier.

Ingredients

For the batter

  • 1/2 cup whole white urad dal
  • 100 grams paneer, crumbled
  • 80 grams Saffola Veggie Twist Oats
  • 1 small onion, chopped
  • 2 green chilli, chopped
  • 1/2 teaspoon asafoetida
  • 1 inch ginger, finely chopped
  • 2 sprig coriander leaves, finely chopped
  • salt to taste
  • Saffola Oil for frying

For yogurt mixture

  • 1 cup yogurt
  • 1/2 teaspoon sugar
  • Salt to taste

To temper

  • 1/2 teaspoon mustard seeds
  • 1 teaspoon halved urad dal
  • 1 dry red chili, halved
  • Saffola oil for cooking

For garnish

  • 1/2 teaspoon red chilli powder
  • kara boondi as needed
  • 2 sprigs chopped coriander leaves, finely chopped

How to make Thayir Vada

  • Soak the urad dal in water for about 2 hours. Strain and grind the dal to a smooth batter by adding little water to a consistency which is thick and smooth. Stir in the oats and paneer into the vada batter.
  • Beat curd along with salt and sugar to a smooth consistency. And refrigerate till the vada is cooked.
  • Then add the asafoetida, onion, ginger, green chilies, coriander leaves and salt to the batter and mix well.
  • Heat the paniyaram pan, adding a spoonful of batter into the cavity. Drizzle very little oil, cover the pan and steam until the vada is cooked from all sides.
  • Soak the vada into the curd mixture for about 30 minutes in a refrigerator.
  • Temper the tempering ingredients on a heated pan with oil and allow them to crackle. Add the tempering into the curd mixture.
  • While serving sprinkle with red chilli, kara boondi and some coriander leaves.Serve.

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