
I am a big big fan of Tamil nadu style thayir vadai. I love this South Indian style dahi vada more than sambar vadai & rasa vadai. My FIL used to buy thayir vadai/Curd vada ( Perugu vada in Telugu) from hotel Saravana bhavan and Guptha sweets whenever we visit Salem. Vada tastes soft and spongy soaked up in curd with a nice flavor. On Tamil new year day, I made no onion urad dal Vada/Ulundhu vadai for Pooja. Then I prepared this Thairu vadai using the leftover vada. It came out very well. I served it by garnishing with grated carrot & kara boondhi just like the way served in restaurants. We loved it very much. Long back I have shared my daughter’s favorite North Indian Dahi vada recipe. And now I am happy to share my most favorite South Indian dahi vada which is our thayir vadai recipe with you all. Try it during this Summer Vacation and enjoy with your family. Lets see how to make South Indian Thayir vadai/Curd Vada Recipe.

Thayir Vadai Recipe – Curd Vada
Thayir Vadai – South Indian Dahi vada/ Curd Vada Recipe
INGREDIENTS
For making vada
For Curd Vada
To temper
To garnish
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Check out my Medhu vada recipe using MIXIE
Check out my Medhu vada recipe using MIXIE for more details ! ![]()
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Note
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Hi chitra. Love your blog & your humility.
I use a mixie too – but the vadas from mixie-batter generally do not come out soft like the stone-ground batter. THE TRICK is to make the batter in the mixie, then beat it well & deep fry immediately. I use a fork to beat it, I think one may also use an egg-beater. The 'beaten batter' Vadas turned out to be exactly like the 'stone-ground vadas,' crunchy outside and soft inside. Just wanted to share this simple trick.
Hi sujata, Thanks for your sweet words.Yes, Your tip is really useful. I used to beat the batter using my hands.Using a beater is a good option. I have added your tip in the post :) Thanks again !
Thayir vadai is one of my favourite. Whenever I make vada I always make a few extra for thayir vada. Thanks for sharing your recipe Chitra .
Thank you Ruwani :)