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Before you jump to Thayir Vadai (Dahi Vada - South Indian Style) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

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Choose water, juice or perhaps milk as a beverage. Drinking a large soft drink forces hundreds of empty unhealthy calories into your diet. Usually just one portion of soft drinks is merely eight ounces big. That helping may contain many spoonfuls of sugar along with at least a hundred calories. A fast food soda is typically a minimum of twenty ounces. It is most often no less than 30 ounces. This is the reason why just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. Water, fruit juice as well as milk, conversely, are better choices.

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We hope you got benefit from reading it, now let’s go back to thayir vadai (dahi vada - south indian style) recipe. You can have thayir vadai (dahi vada - south indian style) using 20 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Thayir Vadai (Dahi Vada - South Indian Style):

1. Use 1 cup urad dal (split black gram), soaked overnight
2. Take to taste salt
3. Use 1/2 tsp. peppercorns, crushed
4. Provide 1/2 tsp. cumin seeds
5. Prepare 1 tsp. grated ginger
6. Use oil to deep fry
7. Provide 1/2 cup fresh grated coconut
8. Provide 1-2 green chilies
9. You need 1 tbsp. oil
10. Use 1 dry red chilli
11. Get 1/2 tsp. mustard seeds
12. You need 1 tsp. urad dal (split black gram)
13. Prepare 1 sprig curry leaves
14. Get 1 cup yoghurt
15. Prepare 1 tsp. grated carrot
16. Provide pinch pepper powder
17. Provide to taste salt
18. Provide pinch red chilli powder
19. Provide 1 tbsp. coriander leaves, chopped
20. You need 1 fresh green / red chilli, chopped

Instructions to make Thayir Vadai (Dahi Vada - South Indian Style):

1. Grind the soaked urad dal with very less water. Add salt, peppercorns, cumin seeds and ginger. Mix well and keep aside.
2. Heat oil in a pan. Dip your hands in a bowl of water. Take a portion of the batter and give a round shape to it. Make a hole in the centre with your thumb.
3. Gently slide in the vada in hot oil and fry on a medium flame till it is golden and crisp. Immediately drop in a bowl of water and let them soak for a while. Then squeeze out the water by pressing in between your palms. Keep aside.
4. Grind the coconut and green chilies. Add in the yoghurt, some water to dilute it, salt, coriander leaves (save some for garnishing), grated carrot and chopped chilli. Mix well.
5. Heat 1 tbsp. oil and temper with mustard seeds and dry red chilli. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame.
6. Pour this tempering over the spiced yoghurt. Dip the vadas in it and let it soak for some time. Serve, garnished with pepper powder, red chilli powder and coriander leaves.

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