Drain and grind to a fluffy, light but thick batter in an idli grinder. Do not pour water but sprinkle some as you grind to get the required texture.
While grinding add the green chilly and ginger. Add a pinch of salt too.
Remove the batter and set it aside.
Heat oil in a kadai.
Take small quantities of the batter and shape into vadais and gently slide into the hot oil. Add as many vadais as the oil can hold. Fry till light brown.
Keep a vessel with lightly salted buttermilk. Drop the fried vadais straight from the oil kadai into the buttermilk.
After 5 minutes gently squeeze the vadais in the buttermilk mixture and set them aside on a flat plate.
Fry all the vadais and dip in buttermilk and set them aside on the plate
Grind the green chillies, coconut, and Cumin seeds into a smooth paste.
Whisk it well with the curds. Add the required salt to the curd mixture.
Pour the curd mixture over the soft vadais.
Heat 1 tsp of oil. Add mustard seeds and allow them to crackle. Add asafoetida and curry leaves and Pou the tempering over the curd vadais.
Sprinkle chopped coriander leaves and serve chilled.
NOTE: Some Tips & Tricks for Thayir Vada Recipe
Be careful while adding salt to the curd as salt has been added both in the vadai and buttermilk.
The process of dipping fried vadais in buttermilk not only softens the Vadai but also removes the absorbed oil.
Use full-fat curd for creamy and rich curd vadais.
During summers or hot days use thin milk in place of buttermilk. This will prevent the curd vadais from becoming sour.
During hot summer months, chill the curd mixture till the time of serving. Pour the chill curd just before serving to prevent souring.
You can garnish with grated carrots, pomegranate, and fried salted boondis.
NOTE: Points To Remember For Thayir Vada Recipe
1 cup makes 15 palm-sized vadais or 20 smaller ones
