Thayir Vadai and Sambar Vadai

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

    

   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)

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

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

• 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..........................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Sumber http://www.naliniscooking.com