Thayir Vadai | Curd Vada
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (6)

Thayir Vadai | Curd Vada

NUTRITION · PER SERVING570M COOK
CAL 12%·PRO 10%
CARBS 12G21% OF CAL
4G FIBER5G OTHER3G TOTAL SUGAR
FAT 19G73% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced urad dal fritters soaked in cooling yogurt with tempering of mustard seeds and curry leaves. Tangy, savory, and crispy. A South Indian snack.

starterindianbeansdairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 cup urad dal
  • 2 cups water (for soaking)
  • 1 green chili (- finely chopped)
  • 2 teaspoons chopped curry leaves (or 7 to 8 curry leaves, chopped)
  • 1 inch ginger (, finely chopped or 1 teaspoon finely chopped ginger)
  • salt (as required)
  • oil (for deep frying, as required)
  • warm water (for soaking vadas, as required)
  • ¼ cup fresh grated coconut
  • 1 green chili (, roughly chopped)
  • 2 to 3 tablespoons water (for grinding)
  • 2 cups fresh chilled curd
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 6 to 7 curry leaves (, chopped or whole)
  • 1 dry red chili (, broken and seeds removed)
  • 1 to 2 pinches of red chili powder
  • 2 to 3 tablespoons finely chopped coriander leaves
PREP
540M
SODIUM
197MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.