Curd Vada / Thayir Vada

To make the perfect batter for Curd Vada, soak 1 cup of urad dal for 3 hours and then refrigerate it for an additional 2 hours. Drain the water and grind the dal to a smooth paste, adding just 1-2 tablespoons of cold water if needed. Mix in rice flour, chopped onion, ginger, green chili, peppercorns, asafoetida, and salt, and whisk it well to achieve a soft and fluffy consistency.

Yes, Curd Vada can easily be made gluten-free by using gluten-free rice flour instead of regular rice flour. Ensure that all other ingredients, including spices and curd, are also gluten-free to maintain dietary compatibility.

To store leftover Curd Vada, keep them in an airtight container in the refrigerator for up to 2 days. If you want to maintain their crispiness, store the vadas separately from the curd mix and only combine them when ready to serve.

Curd Vada pairs wonderfully with a variety of South Indian dishes. You can serve it alongside coconut chutney, sambar, or even a light salad. For a complete meal, consider serving it as a starter before a traditional South Indian meal, accompanied by rice and curry.

If you don't have urad dal, you can substitute it with split chickpeas (chana dal) for a different flavor. For a dairy-free version, use plant-based yogurt instead of curd. Additionally, you can adjust the spices according to your taste, such as using less green chili for a milder flavor.