Dahi Vadai or Thayir Vadai

Ingredients:

1. Ulundu Vadai
2. Ginger - 1/2 inch
3. Green chilly - 1
4. Yogurt cups - 3 
5. Butter milk or yogurt drink (Diluted yogurt) to soak the vadais briefly
6. Coconut scrapings - 2 teaspoons
7. Salt to taste
8. Pinch of sugar

Seasoning:

1. Mustard seeds
2. Coriander leaves
3. Asafoetida (perungayam powder)
4. carrot scrapings or karaboondhi for sprinkling

Procedure:

1. Refer to the Ulundu vadai procedure from my blog. 
2. After making vadai, transfer them one by one in a a pan having yogurt drink and remove it.
3. Arrange the vadais in a shallow bowl. 
4. Now grind 1 green chilly, 2 teaspoons coconut scrapings and 1/2 ginger bit coarsely.
5. Mix the ground items with 3 cups of yogurt, a bit of salt and a pinch of sugar.
6. Pour the mixture into the vadai in the shallow bowl and sprinkle coriander leaves. 
7. Season with mustard and little asaefoetida (perungayam). 
8. Add the carrot scrapings or 4 spoons of karaboondhi to the top for decoration

Ulundu Vadai

Ingredients

1. Urad dhal - 1 cup
2. Ginger - 1/2 inch bit
3. Green chilli - 1 
4. Pepper - 1/2 teaspoon
5. Cumin seeds - 1/2 teaspoon
6. Salt to taste
7. Rice flour - 1 tablespoon
8. Asaefoetida - 1/4 teaspoon
9. Curry leaves - 10 nos
10. Required oil - 3 cups
11. Chopped coriander leaves - 1 tablespoon

Procedure

• Wash and soak dhal for 2 hours
• Without adding more water grind to a soft dough for about 20 minutes.
• Add chilli, ginger, asafoetida and grind it for 3 minutes
• Add salt, pepper, cumin seed, curry leaves, coriander leaves and rice flour and mix well.
• If the vadai dough if not very lose you need not add water
• Heat the oil in deep frying pan.
• When it is hot make the dough to small orange size ball.
• Transfer the vadai to the oil slowly.
• Fry 4 to 5 vadais at one time in the oil.
• Turn them on both sides to make it golden yellow color
• Remove them from the oil and spread it on the paper towel to absord excess oil.
• Eat the vadai with coconut chutney or tomato ketchup

Sambar vadai: Add the required amount of vadai to the boiling sambar and allow it to be soaked for 5 minutes. Sambar vadai is ready to use.

Masala Vadai

Ingredients:

1. Channa dhal - 1 Cup 
2. Greengram dhal -1/4 Cup
3. Urud dhal -1 Teaspoon
4. Red chilies - 7Nos
5. Asafetida - 1/8Teaspoon 
6. Ginger - 1/2 Inch bit 
7. Coriander Leaves-and curry Leaves - 1Hand full 
8. Green chilies - 2Nos 
9. Cut onions - 1cup full 
10. Oil -for frying

Procedure:

• Soak all dhals for 1hour
• Wash and grind all the dhals, chillies, ginger, asafetida and salt without adding water very coarsely 
• Add cut onion,and finely cut curry and coriander leaves 
• Do not add water for grinding 
• Heat oil and take 1 lemonsize dough and press with your palm 
• When oil is ready fry the vadais to golden colour 
• You can take this with chutney or sauce 
• After making mor kolambu you can also put some vadais in mor kolambu.