I love thayir vada..But the only factor that I don't love is the deep fried vadas in oil..Last week I was making paniyarams and like Archimedes I shouted Eurekha as if I invented something!!!Just I got an idea to make my favourite thayir vada with very little oil....Just cook it in a paniyaram pan instead of the normal deep frying!!It is pretty good idea right!!!On the other hand I was worried whether it would taste good..Instead it tasted very well and I gulped in more vadais...
I use to wonder how the thayir vadas taste so heavenly and soft...All that goes to the act of soaking the hot vadas in warm water...
This recipe is for the people who are more concerned about the health aspects and are mor diet conscious!!!Make this vada...and enjoy it as either Curd Vada/rasam Vada or as Sambar Vada
(Kaval Kottam is a beautiful book by Mr.Venkatesan which had won Sahitya Academy award.The book explains a lot about the history of Madurai.I loved reading it and atlast completed it..A part of this novel is shot as a tamil movie named Araavaan)
For the Vada:
1 Cup of Urad Dhal
1 Tbsp of Raw Rice
1/8 Tsp of Fenugreek (Methi seeds)
1/2 Cup of chopped shallots(Small onions)
3 Nos of green chilli chopped finely
Finely chopped coriander and curry leaves
Salt as required
1/2 Tsp of Asafoetida
3 Tbsp of Oil
For the Curd:
1 Cup of Thick Curd
1/2 Tsp of Chilli powder
1/2 Tsp of Jeera Powder
1/2 Tsp of Chat masala
1 Tsp of Coriander leaves chopped finely
1 Tsp of finely chopped onions
Soak the dhal along with raw rice for one hour.Drain the water completely and make it into a thick paste. Add the chopped onions,chilli,coriander leaves,salt,asafoetida and mix well.
Heat a Paniyaram Kal and add a tsp of oil to each hole.
After it gets heated add a pinch of the dough into it
Turn the paniyara vadas and cook it well.
Keep ready a vessel with warm water.
After the vadais get cooked add them to the water and let it to soak for 5 minutes
By that time take the curd and beat it well.Add the jeera powder,Chilli powder salt and mix it well
Squeeze out the extra water in the vada carefully without making it to crumble.
Then add it to the curd mixture
While serving sprinkle jeera powder,Chat masala and coriander leaves.
- Don't add too much of water while grinding the batter.
- Don't use sour curd.
- Flatten the panniyaram vadais so that they look like vadas when soaked!!
- Can sprinkle Sev or bhoondi too on it..