Thayir Vadai Recipe – South Indian Dahi Vada / Curd Vada (2024)

FAQs

Why is my Dahi Vada batter too watery? ›

Troubleshooting: If you happen to add more water by mistake & the batter has become runny, add some powdered poha or rice flour and mix it. 10. To check this, you can drop a small amount of batter in a bowl filled with water. Light and fluffy batter floats.

Now take this batter in a big bowl and continuously whisk it with a big spoon/whisk or with an electric beater till it becomes light. This is the key step. If you do not beat the batter properly your vada will be hard. If you are using an electric beater it usually takes 2-4 minutes to make this batter light and airy.

Dahi Vada is also known as Dahi Bhalla in Punjabi. Dahi Vada is very popular streetfood chaat in India. Dahi Vada recipe is very simple and easy to follow. Typically, it is prepared by soaking vadas into yogurt and garnish it with chutneys and chatpata masala.

These can stay good in the refrigerator for 1-2 days. If you have Dahi Vada left over, which is already dunked in yogurt, well, refrigerate it in a container and this can easily be stored for 1-2 days. The batter can also be stored in the refrigerator for a few days, so you can make the vadas when ready to eat.

Do not worry if your Vada batter becomes watery. Add some rice flour or rava and mix well. But don't add too much; it will make the Vada harder.

If you add the vadas to the oil too early, there's a good chance they will absorb excess oil - thus becoming heavy and soggy. If you overheat the oil, you might burn the vadas. Hence deep fry them on medium flame and turn them over as required so that they turn golden brown on all sides.

Stiff/tough/hard bhallas. The batter needs more water or baking powder. After you've added the initial water, add an extra 1 tbsp of water. Add an extra 1/4 tsp baking powder to soften.

Under soaked lentils won't yield a fluffy batter and the vadas turn out dense and hard. Not using enough water while grinding and not aerating the batter enough can also make hard vada. Lastly aged lentils that have been in the shelf for a long time do not make fluffy batter so use lentils that are fresh.

It is rich in fibre, improves digestion, protects the heart, boosts energy, improves bone health, strengthens the nervous system, helps manage diabetes, and is excellent for hair and skin. Another important ingredient of the recipe is curd or yoghurt which is also known for its health benefits since ages!

Which place is famous for dahi vada? ›

Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Jaipur, Kolkata, Cuttack, and Indore. Dahi baray are also found in Pakistan, especially in Karachi.

WHAT IS DAHI VADA OR DAHI BHALLA. Dahi means yogurt and vada is fritters (deep fried kind) so the literal translation for these is fritters dunked in yogurt. The base of this dish is vada (fritters) made of Urad dal (split skinned black gram lentils).

Curd consumption at night is not recommended by Ayurveda because it causes mucus formation. As curd has both sweet and sour properties, eating it at night may cause mucus to form in the nasal passage. Curd should not be consumed on a daily basis by people suffering from arthritis.

“It is typically safe to eat yogurt past its sell-by-date as long as there are no indications of spoilage, like an off odor or mold growth,” Amidor says. “It is best to eat the yogurt within 7 to 14 days after it is opened in order to reduce the risk of mold or yeast growth.”

According to the USDA's Food Safety and Inspection Service Foodkeeper app, yogurt should be consumed within 1 to 2 weeks of the purchase date. (This time frame assumes you've been refrigerating your yogurt, by the way.) After that, there's no guarantee that your yogurt is still safe to eat. It's best to throw it out.

Tip 1: Adding a lot of water will make the batter thin which will result in a flat vada that absorbs more oil. A thin or runny batter will always absorb more oil while frying. Tip 2: If the batter becomes thin or watery, add some rice flour or sooji (rava, semolina) to the batter and mix thoroughly to thicken it.

*Use whole milk for thicker curd. Further simmering the milk for 10 minutes ensures that the curd thickens when it sets. However, don't burn the milk. *Ensure you use fresh, good quality curd culture and bring it to room temperature before adding it to the milk.

Pour milk and bring it to boil on a medium to low flame. To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame. Keep stirring in between else the milk will get burnt and smell bad. Simmering step is to get a very thick curd.

It's not bad, it's just the water in the yogurt separating from the solid. If you enjoy a more dense texture (thicker yogurt), just pour that water off. If you like your yogurt more fluid, just mix that separated water back in. Sometime folks deliberately strain the water off the solid -- it's all good.