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Coconut Curd Vadai

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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  Ingredients needed

   Whole Urad dal (skinned) - 1/2 cup
   Raw Rice - 1 tbsp
   Salt needed
   Hing - a generous pinch

   For the Curd Mixture

   Curd - 2 cups
   Grated coconut - 2 tbsp
   Ginger - 1/2 inch piece
   Green chilli -1
   Salt needed

   Oil - 1 tsp for each vada

   For the Seasoning

   Oil - 1 tsp
   Mustard seeds - 1 tsp
   Curry leaves - a sprig

   For Garnishing

   Grated carrot as needed
   Kara boondi as required
   Red chilli powder
   Coriander leaves - 2 tbsp finely chopped



Wash and soak urad dal (whole dal without skin) and rice together for 2 hours. Then refrigerate for 1 hour.

Grind it without water to a smooth and fluffy batter in a mixie. You can just dip your hands in water and sprinkle little water once or twice. After grinding it to a smooth batter, use the whipper button/mode to get a fluffy batter.

Add salt and hing to the batter and mix it well with your hands. Our vada/vadai batter is ready.

In a bowl, add whisked curd and little salt. Grind coconut, green chilli and ginger to a fine paste. Mix it with curd.

Heat a tsp of oil, add mustard seeds, when it splutters, add curry leaves, and pour it over the curd. Now the curd for the thayir vadai is ready.

Heat a paniyaram pan, add a tsp of oil into each of the cavity/hole. Fill the cavity with the vada batter.

Cover and cook on low heat.

Once it starts leaving the sides, with a skewer, flip it over to the other side and cook. Cook both sides well flipping 2-3 times until all the sides are evenly browned and the vada is crisp.

Soak vada in lukewarm water for 10 minutes. After 10 minutes, squeeze the water from the vada gently and let it cool. Then add to the seasoned curd mixture.

Garnish with grated carrot, finely chopped coriander leaves and karaboondi. Sprinkle little chilli powder (optional) and enjoy this guilt free, healthy thayir vada/dahi vadas.

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