Yogurt is known as thair in Tamil. Thair vadai is South Indian version of Dahi Vada.
It’s a very popular snack in South India. This rich, delicious and melt in mouth snack is
one of my family’s favourite too:)
For the Vadai
While urad dal- 1 cup
Rice – 2 tsps
Salt to taste.
Hing- 2 pinches
For the yogurt ( thair) mixture
Yogurt- 2 cups
Coconut- 1/2 cup
Almond flakes- 1/4th cup
Green chillies- 2
Salt to taste
Sugar- 1 tsp
Grated carrots- 4 tbsps
Chopped coriander leaves- 2 tbsps
Boondhi – 1/2cup
For the vadai
Wash and soak urad dal for 2-3 hrs.
Drain completely and grind to a smooth and fluffy batter adding water little by little.
Batter when dropped should fall down smoothly. It should not be sticky.
Heat oil in a pan. When it reaches the smoking point, reduce the gas to medium flame.
Wet your hands and take a small portion of the dough. Flatten it slightly, put a hole in the centre with your thumb and drop it gently into the oil. Cook till the underside becomes golden. Turn it gently and cook till the other side becomes golden.
Remove the vadas, drain off the oil and keep them aside. Make all the vadas.
For the Yogurt ( thair) mixture
Beat the yogurt well. There should be no lumps at all.
Grind coconut, green chillies, almond flakes and jeera to a smooth paste.
Add this paste, salt to taste sugar to the beaten yogurt and mix well. Keep it in the fridge.
To assemble to Thair Vadai
Soak the vadais in water for 10 mins. Squeeze well and arrange them on a serving dish.
Pour the yogurt over the vadais.
Garnish with grated carrots, chopped coriander leaves and sprinkle boondhi on top and serve:)