Black gram dumplings in spiced yoghurt (Thair Vadai) recipe
For the vadai (dumplings):
500 g (1.1 lb) Black gram (urad dal), soaked overnight
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 tsp Asafoetida (hing), soaked in 1/2 cup water
1 tbsp (24 g) Ginger (adrak), crushed
2 Green chillies, finely chopped
1/2 cup (7 1/2 g) Curry leaves (kadhi patta), chopped
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Black mustard seeds (rai)
2 Dry red chillies (sookhi lai mirch)
2 tsp (10 ml) Vegetable oil
1/2 cup (7 1/2 g) Curry leaves, chopped
4 Green chillies
500 - 750 g (17 1/2 - 26 oz) Yoghurt (dahi)
Salt to taste
1 cup (250 ml) 8 fl oz Water
Vegetable oil for deep-frying
Salt to taste
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 tsp Asafoetida (hing), soaked in 1/2 cup water
1 tbsp (24 g) Ginger (adrak), crushed
2 Green chillies, finely chopped
1/2 cup (7 1/2 g) Curry leaves (kadhi patta), chopped
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp (1 1/2 g) Black mustard seeds (rai)
2 Dry red chillies (sookhi lai mirch)
2 tsp (10 ml) Vegetable oil
1/2 cup (7 1/2 g) Curry leaves, chopped
4 Green chillies
500 - 750 g (17 1/2 - 26 oz) Yoghurt (dahi)
Salt to taste
1 cup (250 ml) 8 fl oz Water
Vegetable oil for deep-frying
method
1. Drain the black gram and grind to a paste. Add salt, lemon juice, asafoetida, ginger, green chillies, and curry leaves. Beat into a stiff batter and keep aside.
2. Crush the cumin seeds, mustard seeds, and dry red chillies coarsely.
3. Heat the oil in a wok (kadhai); fry the powdered spices with the curry leaves and green chillies for a few seconds.
4. Beat the yoghurt with this spice mixture, salt, and water. Keep aside.
5. Heat the oil in a wok; gently lower spoonfuls of the black gram batter and deep-fry the dumplings until golden in colour. Remove and drain the excess oil and transfer the dumplings in a pot of water for just a few seconds. Remove and gently squeeze out the excess water. Repeat till all the batter is used up.
6. Add the dumplings to the spiced yoghurt and serve cold.
Note: To avoid deep-frying, you can bake the dumplings in greased muffin trays for 45 minutes on moderate heat. They should soak for 1 - 2 hours before serving.
2. Crush the cumin seeds, mustard seeds, and dry red chillies coarsely.
3. Heat the oil in a wok (kadhai); fry the powdered spices with the curry leaves and green chillies for a few seconds.
4. Beat the yoghurt with this spice mixture, salt, and water. Keep aside.
5. Heat the oil in a wok; gently lower spoonfuls of the black gram batter and deep-fry the dumplings until golden in colour. Remove and drain the excess oil and transfer the dumplings in a pot of water for just a few seconds. Remove and gently squeeze out the excess water. Repeat till all the batter is used up.
6. Add the dumplings to the spiced yoghurt and serve cold.
Note: To avoid deep-frying, you can bake the dumplings in greased muffin trays for 45 minutes on moderate heat. They should soak for 1 - 2 hours before serving.
serving amount
makes: 12 - 15
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