‘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

healthy living.

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 !

INGREDIENTS

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.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

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.