Dahi vada

This is another avatar of vadai where vadai is immersed in sweetened curd. This round shaped fried dumpling is famous in the northern states of India.
 
Ingredients:
Medu vadai dough -2 cups
Curd - 2 cup
Sugar - 4tsps
Oil for frying

For garnishing:
Chilli powder -1/2tsp
Green Chutney -1/2tsp
Dates chutney -1/2tsp

Recipe for green chutney:
Grind together half cup of chopped coriander leaves, 1 tsp of lemon juice and a pinch of sugar to a smooth paste.
 
Method:
Beat the curd and sugar in a blender. Keep it aside.
Prepare medu vadai dough as given in my blog – Vadai and its many avatars.
Make round shaped vadai with the medu vadai dough. Deep fry them in hot oil till it turns brown. After removing the vadai from hot oil, immerse them in lukewarm water for few seconds. Remove and arrange them in a serving bowl. (Do not squeeze them as they may lose its shape). Pour the beaten curd over it. Garnish with the chutneys and chilli powder before serving. 
 

                                              Mysore bonda 
                          
Note: The round shaped vadai before soaking in curd is called Mysore bonda. It is served with coconut chutney and sambhar.

Thayir vadai

This is another avatar of vadai where vadai is immersed in spiced up curd. It is served on all occasions.

Ingredients:

Medu vadai -2
Beaten curd -1cup
Ginger paste -1/2tsp
Salt -one pinch
Chopped coriander leaves and red chilli powder for garnishing
 
Method:
Combine the beaten curd, ginger paste and salt. Set it aside.
Prepare medu vadai as given in my blog – Vadai and its many avatars.
After removing the vadai from hot oil, immerse it in cold water for few seconds. Remove and squeeze out the excess water. Then, soak it in the prepared curd for few minutes. Serve garnished with coriander leaves and chilli powder.

Note: Green chilli paste and curry leaves can also be added to the beaten curd to make it extra spicy.

Vadai and its many avatars

                                  Medu vadai

Vadai is a fried dumpling famous in the Southern states of  India. It takes many avatars depending upon the way it is served.

Medu vadai , which is prepared with husked black gram is doughnut shaped with a hole in the middle. It is usually served for breakfast along with Idli or pongal in most restaurants.  It is also prepared at home on festival days, weddings and other auspicious occasions.   

On festival days medu vadai is prepared in the morning for breakfast or lunch. The left over ones are soaked in rasam to make rasa vadai. When they are soaked in Sambhar, it becomes Sambhar vadai.  When it is soaked in spicy curd it becomes Thayir vadai. In northern India, this fried dumpling is soaked in sweetened curd and it becomes Dahi vada.

Interestingly, when medu vadai is given a round shape it is called Mysore bonda.

Paruppu vadai is another type of fried dumpling, which uses split chick pea besides husked black gram.  This is also served in restaurants and eateries as snack during evenings. When paruppu vadai is spiced with onion and mint it is called masala vadai. When leftover masala vadai is mixed with a spicy gravy it becomes vadai curry.

Rasa Vadai

                                        Rasa vadai

Rasa vadai is not present in the menu card of many restaurants. It is prepared at home when there is left over medu vadai or when rasam is prepared.

Ingredients for medu vadai: 

Husked black gram – 2cups

Chopped Green chillies – 2tsps

Chopped ginger – 1tsp

Chopped curry leaves – 1 tsp

Eating soda -1pinch (optional)

Salt to taste

Oil for frying

Method:

Soak the husked black gram in water for two hours. Drain the water and grind it to a smooth paste. Mix the chopped items, salt and eating soda. Rest it for few minutes. Then, dip the fingers in water and take small quantities of the dough. Flatten and shape it like doughnut. Place a hole in the centre. Slide it in hot oil. Cook on both sides till it is crispy. Drain on to a paper towel. Soak it in immediately in rasam.

Ingredients for rasam:

                                          Rasam
Tomato - 1(cut into four pieces)
Tamarind pulp - 1/2 cup
Cooked split pigeon pea -1/4 cup
Turmeric powder -1tsp
Rasam powder- 4tsps
Asafoetida -1/4tsp
Sugar - 2tsps
Mustard seeds - 1tsp
Chopped Coriander leaves -1tsp
Salt and oil -as required

Method:
Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in little oil. Garnish with coriander leaves.