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Thayir vadai/Dahi Vada-South Indian Style

Thayir vadai, Everybody’s favorite at home!

The Deep fried vadai are first put in hot water and then soaked in half of flavored yogurt diluted with water, then transferred to thick beaten yogurt. For well absorbed and soft thayir vadai, the vadai has to be soaked for at least a couple of hours. Its garnished with cilantro/coriander leaves, grated carrot, chilli and cumin powder. The North-Indian version is made with Sweeter curd, especially in Maharashtra and Gujarat, although the garnishing remains the same.

This is my amma’s recipe. For huge gathering at home, she used to make these in big batches as they are easy to make in large quantities. The Thayir vadai used to be the high light for the taste as well the wonderful presentation!

Fried vadai/vada’s soaked in flavored yogurt till soft.

I have already posted the recipe for vadai, the base for this recipe.


12  Medu Vadai

1 and 1/2 cup yogurt

1/2 cup water

3 tbsp grated Coconut- fresh or frozen. Thawed completely if using frozen coconut.

3 green chillies (adjust to taste)

Roasted and ground cumin/Jeera powder

Few strings of Cilantro/coriander leaves

Salt – to taste

For Garnish:

Chopped coriander leaves, Grated Carrot, Red chilli powder, roasted jeera powder


Thayir vadai Preparation:

Once the vadais are made, (The ones marked optional in Medu Vadai recipe is omitted) Soak them into a bowl of hot water  for about 10 seconds on each side.

Take them out and squeeze out the excess water.

Grind coconut and chillies with a tablespoon or so of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.

Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.

Drop the soaked and squeezed vadais in the diluted yogurt mixture for atleast 4 hours or over-night. This step will make sure that the flavors of coconut-chilli-cumin-yogurt is well absorbed into the vadas. If this step is missed and directly soaked in thick yogurt, it results in: the core of the vada remaining thick and flavorless.

Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadas too. Garnish with some chopped coriander leaves, grated carrots, roasted cumin powder and chilli powder or paprika. The crunch from Kara boondi also makes an excellent garnish and makes the dish even more colorful.

Happy cooking.



One Response to Thayir vadai/Dahi Vada-South Indian Style

  1. I got to know another easy variation called bread dahi vada where in you substitute the vada with bread… Remove the sides of two bread slices and cut it into circles. Brush imli and pudina chutney inside the bread pieces and then pour curd on it… Now it makes me wonder why they call this Bread Dahi Vada when there is no vada… :)

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