Dedicated to Janaki Paati: Curd

3/6/11

Day 3 - Blogging Marathon - Thayir Vadai ( Curd Vadai )

I have crossed a little less than half of the marathon. Yeah, its the third day of the marathon. My colleague TP and myself were a part of the Treasure Hunt organised by Hindu today and had loads of fun. We did not win though. But I tell you it was exciting to the core, we discovered many small things on the regular roads we commute. It was wonderful experience on the whole. Next year when this treasure hunt is held I would recommend every woman out there to take part in it.
Coming to today 's dish, curd vadai, this was a super dooper hit with my nieces. They just loved it and had it alone for breakfast. I made it two days in a row and still my little angels did not feel bored about the dish. It is a pleasure to see little kids happily gobble down something you cook for them, isnt it ladies. I guess many of you would have experienced the same emotions.

Here goes the list of ingredients that will help you make this lovely thayir vadai

Moong Dal - 1 cup
Urad Dal - 2 cups
Thick curd - 3 cups
Oil for deep fry
Cumin seeds powder - 2 tsps
Boondhi, Coriander leaves for garnish
Mustard seeds and oil for tempering
Salt to taste

This is how I made these Vadais

Soak moonga dal and urad dal for an hours time
Grind it along with some salt in a blender.
Take care not to add much water when you grind
Heat oil in a heavy bottomed wok for deep fry
Pinch small balls of batter and deep fry them in oil
In the meanwhile beat the curd well and add salt
Curd should be in Dosa batter consistency
Once all the vadais is deep fried, arrange them in the serving bowl
Pour beaten curd over it
Sprinkle cumin powder over the curd
Garnish with boondhi and coriander
You can either serve it chilled or just like that

I did not have time to chill it. By the time this was ready the girls were out from their bed and headed the dining table to have their breakfast which was Thayir vadai

For a complete menu for the day in the marathon visit