Thayir Vadai | Aavadalu | Dahi Vada

Hot, hotter & hottest summers are here and I have been ranting on it for the past few weeks. It is quite a daunting task to stand in the kitchen or cook food these days. I am resorting to food that naturally cools our body and that has been the theme for the last few recipes. Today’s recipe is such one too – Thayir Vadai (as called in Tamilnadu) or Aavadalu (as called in Andhra) or Dahi Vada (as known in North India). It is essentially Vadai/Garelu, lentil fritters soaked in curd.

I have been quite a fan of Thayir Vadai/Aavadalu right from my childhood. I remember checking with amma every time she made Vadai/Garelu if there are any extra to make this delicious curd soaked goodies. Imagine soft, melt in mouth lentil fritters soaked in sweet, delicious curd – that’s Thayir Vadai for you.

Preparing Thayir Vadai/Aavadalu at home is super simple once all the required stuff is made in advance. The Vadai/Garelu that we use for making this are supposed to be little harder and in fact, if you have left over Vadai, that just works really well. For me, it is the toppings that make Thayir Vadai/Aavadalu extremely delicious – from Kaara Boondhi to grated carrots, anything can be used. Along with fresh chopped coriander leaves and a simple South Indian tempering, this is absolutely lipsmacking.

How to make Thayir Vadai | Aavadalu | Dahi Vada –
Print Recipe
Thayir Vadai | Aavadalu | Dahi Vada
Lipsmackingly delicious curd soaked lentil fritters – Thayir Vadai or Aavadalu!
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 6-8 Vadai/Garelu refer notes for recipe
  • 1 cup Thick Fresh Curd
  • 1 cup Hot Water
  • 3 tbsp Grated Carrot
  • 1 Green Chilli
  • 1 tbsp Chopped Coriander Leaves
  • 1 tsp Ghee/Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Jeera/Cumin Seeds
  • Generous Pinch Asafoetida
  • Few Fresh Curry Leaves
  • Salt as needed
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 6-8 Vadai/Garelu refer notes for recipe
  • 1 cup Thick Fresh Curd
  • 1 cup Hot Water
  • 3 tbsp Grated Carrot
  • 1 Green Chilli
  • 1 tbsp Chopped Coriander Leaves
  • 1 tsp Ghee/Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Jeera/Cumin Seeds
  • Generous Pinch Asafoetida
  • Few Fresh Curry Leaves
  • Salt as needed
Instructions
  1. Soak the prepared Vadai/Garelu in cup of hot water and keep it closed for 15-20 mins. Drain off the water and set the soaked Vadai/Garelu aside.
  2. In a bowl add thick fresh curd and whisk it well until smooth. Add salt as needed and mix it well.
  3. In a small pan, heat ghee/oil. Add mustard and cumin seeds and as they pop, add asafoetida, chopped green chilli and fresh curry leaves. Fry for few seconds and remove from heat. Add it to the whisked curd.
  4. Arrange the soaked Vadai/Garelu in the serving tray and pour the curd all over them.
  5. Sprinkle grated carrot and coriander leaves. Refrigerate until ready to serve.
Note –
  1. Refer to the Vadai/Garelu recipe here.
  2. Fresh homemade curd works great for this recipe. Avoid using sour curd.
  3. As toppings, Kaara Boondi or Sev can be also be used if available.

Detailed step by step recipe for making Thayir Vadai | Aavadalu | Dahi Vada –

1. Soak the prepared Vadai/Garelu in cup of hot water and keep it closed for 15-20 mins. Drain off the water and set the soaked Vadai/Garelu aside.

2. In a bowl add thick fresh curd and whisk it well until smooth. Add salt as needed and mix it well.

3. In a small pan, heat ghee/oil. Add mustard and cumin seeds and as they pop, add asafoetida, chopped green chilli and fresh curry leaves. Fry for few seconds and remove from heat. Add it to the whisked curd.

4. Arrange the soaked Vadai/Garelu in the serving tray and pour the curd all over them. Sprinkle grated carrot and coriander leaves.

5. Refrigerate until ready to serve.

Note –
  • Refer to the Vadai/Garelu recipe here.
  • Fresh homemade curd works great for this recipe. Avoid using sour curd.
  • You can use Kaara Boondi or Sev also as toppings if available.

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Taking this to Fiesta Friday #169 cohosted this week by Jhuls @ The Not So Creative Cook and Elaine @ Foodbod 🙂

4 thoughts on “Thayir Vadai | Aavadalu | Dahi Vada

    1. Thanks dear 🙂 No it is not mandatory but helps reduce the oil content as well as helps vadas absorb curd more easily.

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