1 tsp cumin powder
1/2 tsp oil
1/4 tsp mustard seeds
1 tsp urad dal
Coriander leaves, boondi, etc for garnish.
You can prepare vadais by deep frying or by using the kuzhi paniyaram method. I will show the kuzhi paniyaram method in this post.
Prepare the vada batter as shown in ulundhu vadai post. The batter should be thick. Add water by the spoonful to make the batter. Add onions, green chillies and curry leaves to the batter.
Prepare the curd/yogurt mixture. To the curd add salt.
Add cumin powder.
Heat a little oil and splutter mustard seeds and add urad dal.
When the dal turns golden brown, add the seasoning to the curd.
Mix and keep aside.
Heat a kuzhi paniyaram pan and pour about 1/4 tsp oil in each groove. Let the oil heat up and then add the vadai batter in the grooves. Keep the flame in medium otherwise the inside will not be cooked well.
Flip over after few minutes.
When both the sides are cooked, remove from pan and place in hot water for 30 – 45 seconds.
Remove from water and flatten the vadais to remove the excess water.
Add the flattened soaked vadais to the curd mix. Keep aside for an hour until the vadais soak up yogurt and then serve.
Low fat thayir vadais ready. Garnish with coriander leaves, boondi, chilly powder etc.