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Curd Vadai - South Indian Recipes


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Curd Vadai - or Dahi Vada as it is called in Hindi, is famous in South India. Vadas are rich in protein and make for snacks that can be taken anytime. As an accompaniment to Idlies in the traditional Tamil breakfast or during mid morning snacks or with coffee in the evening.


Curd Vadai

Curd Vadai - Have it with your meal or as a snack.


  • 200 g urad dal

  • 1 cup grated coconut

  • 6 green chillies

  • 6 - 7 whole peppers

  • 1 tsp asafetida powder

  • 3 cups curds

Soak the urad dal for about 1½ hour. Grind to a thick paste. Add salt, chopped green chilies, peppercorns, grated coconut and asafetida. Shape into round pieces of batter on a plantain leaf or plastic sheet. Drop each vada into boiling oil and fry till golden brown. Whisk the curd and add salt, coriander leaves and spiced boondi. Soak for a minute in water and add to the curd mixture.


Tips for soft curd vadas

Soak the urad dal for 4-5 hours before you grind it. Try and grind the batter in a grinder. You can then achieve the right consistency for the vada batter - smooth and soft but not runny. A simple check to test your batter - Drop a pinch of batter into a bowl of water. IF it sinks and then floats, you need to grind it more. If the pinch of batter starts to float at once, the batter is ready to be used.

You can create a perfect donut shaped vada by shaping it on a banana leaf or plastic sheet. Remember that the vada will swell in size once it has been dunked in the curd for sometime.

Use fresh yogurt. You can grind coconut and green chilly and add this mixture to the curd.

You can use grated carrot for garnish.

Instead of dipping in warm water, you can dip in watery buttermilk.

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