Coming to day 2 brunch recipe is our family's favorite thayir vadai and sambar vadai.As my hubby prfers the South Indian style of thayir vadai I make this often and my kiddo loves to eat the plain vadai.
The secret of getting soft and crispy vadas is depends on the the batter.The batter should be ground very well and fluffy.Grinding the batter in a wet grinder results in a fluffy batter but its a time consuming. Mixie ground batter also equally good if its properly grind.
I normally grind the batter previous night and refrigerated if it for breakfast or brunch.All you need is keep the batter in the room temperature for an hour before frying.
For the sambar vadai,here I make a simple sambar with no veggies as we prefer that way for sambar vadai.If you want you can add veggies such as brinjal,carrot,capsicum and potato.I added some freshly ground sambar powder also along with my regular sambar powder. Let's move on to the recipe.........
Thayir vadai and Sambar Vadai
Basic Information
Preparation time 20 minutes
Soaking time 2-3 hours
Cooking time 1 hour 15 minutes (including sambar)
Serves 3-4(generously)
Makes 15-16 vadas
Makes 15-16 vadas
Ingredients
For the vadai
Ingredient | Quantity |
|---|---|
Whole urad dhal/ulutham paruppu (without skin) | 1 cup |
Green Chilly/pachamilgai | 2 |
Ginger/inji | 1 inch |
Curry leaves/karivepillai(chopped) | 2 sprigs |
| Salt | 3/4 tsp |
| Oil | for frying |
| Water | as needed |
| Coriander(finely chopped) | 2 tbs |
For Thayir vadai(Serves-2)
For Garnishing
For the Sambar Vadai
To make Sambar
Ingredient | Quantity |
|---|---|
Thick yogurt/thayir | 1 cup |
Milk/paal | 1/4 cup |
Salt | 1/2 tsp |
For Tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Asafoetida/perungayam | a pinch |
Green chilly(finely chopped) | 1 |
Curry leaves | few leaves |
For Garnishing
Ingredient | Quantity |
|---|---|
Kaara boondi | 1- 2 tbs |
Grated carrot | 1 tbs |
Green chilly(finely chopped) | 1 |
Coriander leaves(chopped) | as needed |
For the Sambar Vadai
To make Sambar
Ingredient | Quantity |
|---|---|
Moong dhal/paasi paruppu | 1/2 cup |
Toor dhal/thuvaram paruppu | 2 tbs |
Shallots | 10 |
Tomato(chopped) | 1 |
| Sambar powder | 1 tsp |
| Tamarind/puli | small gooseberry size |
| Green chilly | 2(slit lengthy) |
| Coriander(finely chopped) | 2 tbs |
| Curry leaves | few leaves |
| Salt | 1 tsp |
| Oil | 2 tbs |
To roast and grind
Ingredient | Quantity |
|---|---|
Red chilly/varamilagai | 2 |
Coriander seeds/dhaniya | 1 tbs |
Chann dhal/kadala paruppu | 1 tsp |
Cumin seeds/jeeragam | 1/4 tsp |
Black pepper/milagu | 1/8 tsp |
Grated coconut | 1 tbs |
For Tempering
For Garnishing
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
Asafoetida/perungayam | a pinch |
Red chilly(broken) | 1 |
Urad dhal | 1/2 tsp |
For Garnishing
Ingredient | Quantity |
|---|---|
Kaara boondi | 1- 2 tbs |
Chopped onion | 1-2 tbs |
Green chilly(finely chopped) | 1 |
Coriander leaves(chopped) | as needed |
Method
To make vadai
To make vadai
- Soak the urad dhal for atleast 2- 3 hours,Drain the excess water completely and grind it along with the green chilly to a fine paste with little water.If the batter is too thick to grind sprinkle some water and grind it.Transfer it to a bowl and add 3/4 tsp of salt,chopped coriander leaves,curry leaves and mix it well.
- Heat a pan with oil and once the oil becomes hot ,wet thehand with water and take a small lemon size of batter.Flatten gently and make a hole in the center. carefully in the oil.Fry it till it becomes nice and golden.Drain it from the oil.
- Carefully drop it in the oil.Fry it till it becomes nice and golden.Drain it from the oil.
To make thayir vadai
- Whisk the yogurt along with salt and milk,keep it aside.Do the tempering and add it to the yogurt.Take a tbs of yogurt in a bowl and add around a cup of water and pinch of salt.To this add the fried vadas and let it soak for a minute.
- Squeeze it gently and arrange it on a tray or serving bowl.Add the yogurt mixture to it and garnish it with chopped coriander.Let it soak it for 1/2 hour and while serving sprinkle the boondi.
To make sambar
- Pressure cook the dhals with enough water and cook it for 4-5 whistles in a medium flame.
- Meanwhile dry roast the given spices except coconut till a nice aroma comes out.Add the grated coconut and mix it well.Put off the flame,after cooling grind it to a bit coarse powder.
- Once the pressure subsides,mash the cooked dhal well and extract the tamarind.Keep it aside.Heat a pan with oil and do the tempering with the ingredients,add the shallots,green chilly curry leaves.Saute it till shallots/onion becomes translucent.Add in the chopped tomato and cook it until mushy.Now add in the sambar powder and salt,add around 2 cups of water and let it boil
- At this stage add the cooked,mashed dhal and let it boil for 5-6 minutes in a medium flame.Now add in the tamarind extract and allow it for one boil.Finally sprinkle the ground spice powder and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.
- Sambar is ready
To make sambar vadai
- Take 1/4 cup of sambar in a bowl and add around 1/2 cup of boiling water and pinch of salt,keep it aside. After the vadais are fried add the fried vadais to it and let it soak for a minute.Squeeze it gently and arrange it in a bowl or serving platter.Pour in hot sambar to it and garnish with chopped coriander leaves and onion.
- Serve it warm.
- After adding the salt to the batter mix it well vigorously to incorporate air to get a fluffy batter.
- Whisk the yogurt well to get a smooth consistency.
- The yogurt should be fresh and not too sour.
- For the sambar you can add chopped veggies such as brinjal,carrot after the onion becomes transparent.
- For the sambar vadai the sambar needs to be hot while adding the vadais.
- Since my smabar powder has turmeric powder so i didn't use it,otherwise add a pinch of it.
Enjoy..........................................
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