Thayir Vadai

How to Prepare

1. Prepare the vada batter by grinding soaked urad dal with minimal water to a smooth, fluffy consistency.
2. Add salt to the batter and mix well.
3. Heat oil in a deep frying pan over medium heat.
4. Wet your hands, take a small portion of batter, shape it into a donut with a hole in the center, and gently slide it into the hot oil.
5. Fry the vadas in batches until golden brown and crispy, turning occasionally for even cooking.
6. Remove vadas with a slotted spoon and drain excess oil on paper towels.
7. Prepare the curd mixture by whisking thick curd with salt, grated ginger, and finely chopped green chilies.
8. Soak the fried vadas in lukewarm water for 2-3 minutes to soften them, then gently squeeze out excess water.
9. Arrange the vadas in a serving dish and pour the seasoned curd mixture over them, ensuring they are fully immersed.
10. Heat oil in a small pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves for tempering, and pour it over the curd-soaked vadas.
11. Garnish with chopped coriander leaves and a sprinkle of roasted cumin powder or red chili powder.
12. Refrigerate for 1-2 hours before serving to allow flavors to meld.