Thayir Vadai (Vada soaked in yogurt sauce)

I love the yogurt which is spiced. For me eating plain yogurt is like eating medicine. At the same time if it is spiced I can have it without any issue esp spiced butter milk. Thayir vada is one few initial snack I have learnt in my earlier days of cooking. Those days this is my speciality dish. I have posted Urad Dhal vada (medu vada) and Baked Thayir Vada earlier. Making Vada for Thayir vada is same.
Ingredients

For Vada
1 cup of urad dhal
1 teaspoon Raw rice
2 -3 nos. of green chillies
1 Inch Ginger
1 tablespoon thuar Dhal
1 teaspoon black pepper
A sprig of curry leaves (Chopped finely)
1 Tablespoon finely chopped Coriander leaves
1 onion (optional. Due to my first son I didn't put)
Salt per taste
Oil for frying
For Yogurt Sauce / Thayir
Yogurt - 3 Cups
Green Chillies - 5-7 ( I have used 6. Chopped finely)
Cashew nuts - 10 (soak it in water for 30 mins)
Grated Coconut - 3 tablespoon
For Garnishing
1/2 tablespoon coriander leaves
1 tablespoon grated carrot
1/4 teaspoon of red chilli powder

Method:


Making yogurt sauce:

Grind the Cashew nuts, green chillies, grated coconut with  2 tablespoon of yogurt. Add rest of the yogurt and salt and whip the yogurt. Keep it aside

Making Vada

Wash and Soak urad dhal, Raw rice and Thuar Dhal together for an hour.
Grind the Green Chillies and Ginger first
Drain off the water and grind soaked ingredients to a smooth paste by sprinkling little water.
Chop the onions finely (if using). Coarsely powder Black Pepper
Add the chopped ingredients, Black Pepper powder along with salt  to the batter. Mix it well.
Heat oil in a pan, wet your palm ,take a small portion of it pat in your palm ,make a hole in the center and drop it in oil. (It should rise quickly to the top)

Fry them in medium flame until they turn crispy and golden brown. Drain them on kitchen paper to remove excess oil 

Making Thayir vada

Arrange 9-11 Vada in a broader plate. Pour Yogurt sauce on vadas make sure vada is fully dipped in yogurt.
Sprinkle coriander and carrot around it. 
Allow it to get it soaked for 30 mins. Serve either chilled or at room temparature
TAG