‘Vada in curd ‘known to be ‘Thayir Vada’ in
South Indian cuisine, is like comfort food
during hot summer days.
As urad dal is protein rich and curd is a
probiotic ,calcium rich healthy food ,having
this combination for breakfast contributes to
This combination of food is also considered to
be an alkalising agent.
I make this dish for breakfast at least once a
week,and today I thought to make it ‘green‘ by
adding spinach leaves .The addition of spinach
made the vadas super soft and tasty .
Let me share this recipe with you !
200 gm urad dal
A small piece ginger
2-3 green chillies
1/2 tsp cummin seed powder
A pinch of asafoetida
A handful or more spinach leaves
1 tsp all purpose flour
A pinch of baking soda
Salt to taste.
Oil for frying
For the curd mix
Enough curd to immerse the vadas
A little sugar
Salt to taste
Beat curd lightly with sugar and salt.
Soak the urad dal for minimum 30 minutes -1
Grind the urad dal first to a coarse paste, and
then add all the ingredients and grind to a fine
Heat oil and fry the vadas on medium flame ,
till golden brown.
Dip the fried vadas in water ,squeeze out the
water lightly ,and add to prepared curd.
Garnish with a sprinkle of paprika,or Kashmiri
chilli powder,and coriander leaves.