Tuesday, May 24, 2011

Lentil Dumplings in Coconut & Yogurt Sauce(No Fry Thayir Vadai)

Thayir Vadai is a South Indian (Asian) delicacy which is normally prepared by deep frying lentil donuts and then soaking them in yogurt and ground coconut sauce. I am not a big fan of deep fried dishes and normally go for pan frying or baking instead. Because deep fried stuff normally loses its nutrition value and that's the reason I am not into deep frying. So don't think I am trying to avoid fat here, because I believe that low fat and no fat diets are a myth and fat is a key component that the body needs. Fats normally keep you feeling full reduce food cravings, but the source should be from Nuts, Avocados, Coconut Oil, Raw Unprocessed dairy etc. 

So coming back to the recipe have you seen the Aebleskiver Pan or Danish Cake Pan or the payiram pan. If not please do check it out. Lot of deep fried dishes can be made by pan frying using this cute little gadget. These dumplings are a good source of protein and calcium and are gluten free and grain free.

Preparation Time - 10 Minutes
Cooking Time - 20 Minutes
Serves  - Makes around 18 Appams


Mung Dal - 3/4 Cup (You can make this 1/2 Cup and Urad Dal 1/2 Cup too)
Urad Dal - 1/4 Cup
Green Chili - 2 or to taste
Salt - 1 Tsp or to taste
Ginger - 1 inch piece
Curry leaves few - optional
Asafoetida a small piece

Yogurt - 2 Cups
Grated coconut - 1 Cup
Green Chili - 2 to 4 or to taste
Salt - 1 Tsp or to taste
Ginger - 1 inch piece
Water - 1/4 Cup or more according to the thickness desired


Making the Dumpling

1) Rinse and Soak Mung Dal and Urad Dal for at least an hour.

2) Drain the water and grind this into a fine batter after adding Green Chili, Salt, Ginger, Curry leaves, Asafoetida and little bit of water.

3) The batter should not be runny, but should be the same thickness of pancake batter.

4) Heat the Appam pan on medium heat and pour a drop of oil in each one of the hole.

5) Once the pan is hot enough pour the batter, cover and cook little crispy on one side.

6) Now turn the appam and cook the other side. You can add little bit of more oil to get a brown color on the other side too.

8) Remove the appam, when both the sides are well cooked

For the Sauce

1) Grind the coconut, green chili, ginger and salt by adding 1/4 cup of water into a fine paste.

2) To this add the yogurt and mix it thoroughly and keep it aside. (Add more water or salt depending on the consistency and taste you like)

The final step

1) Heat 4 Cups of water in a wide mouthed pan and once the water starts to boil, add the cooked 
appam/paniyaram/dumpling into them and leave them for a few seconds and remove them and keep them in a plate.

2) Repeat the same thing with all the dumplings and once they are cool enough to handle, slightly press them to squeeze out the excess water and to create  a flat shape.

3) Add this to the yogurt & coconut gravy and chill.

4) Garnish with grated carrots, chopped cilantro, raisins or boondi and serve.

Note - Traditional Thayir Vadai is made only with Urad Dal. Because of this pan fried version, the smell and taste of Urad Dal was very prominent which I didn't like and then made this combination of Mung Bean and urad dal. Mung bean is protein rich when compared to Urad dal. So nothing to loose.


Vimitha Anand said...

I posted the fried version yesterday... Ur recipe is healthy and tasty...

Ms.Chitchat said...

An interesting version of thayir vadai,bookmarked.

sangee vijay said...

Wow...tats a nice idea..instead of deep frying...looks so delectable n tempting me a lot...plz pass the plate to me :) will try this also bcoz coconut n yoghurt sauce is new to me ...

Anjali Bapna Shukla said...

That's healthier than the healthiest!! :)

Swathi said...

no fry thaiyr vadai is nice idea, healthy and looks awesome.

Priya said...

Fantastic thayir vadais, feel like finishing that whole plate, marvellous and definitely healthier than the fried ones..

aipi said...

what a great n healthy way to enjoy dahi vadas!
US Masala

Priya (Yallapantula) Mitharwal said...

I love the idea of making vadais in appam pan, I am surely going to give it a try as this sounds healthy :)

Sobha Shyam said...

great idea of making vada in appam pans..very healthy ones..thanks for the lovely idea :)

Prabhamani said...

Such great idea!!Very innovative.Thanks 4 sharing :)

Swarnavalli Suresh said...

very nice idea of making dhahi vadas!!! love this

Radhika said...

very innovative and healthy too.

SravsCulinaryConcepts said...

very healthy and nice idea of making vadas !!

SouthIndianHome said...

New recipe.Healthy version of thayir vadai
South Indian Recipes

Sum said...

Looks like a far healthier option than the regular ones...

Kurinji said...

Nice idea and delicious dahi vadai.

Nandini said...

Wow! That's very nutritious...A healthy version!

Kadhyaa... said...

this is a new recipe never had it before yummy

Mom Chef said...

hi Sadhana: coming to ur profile from FB .. I just posted the fried version last week !! This is very healthy and nutritious.. like the moong dal addition.. ! Happy to follow you.. do visit me when time permits !

Raji said...

Healthy and nutritious dahi vadas..I too add moong daal to make my vadas but adding of coconut with curd is something unique..very tempting.

women-wisdom.com said...

Great recipe. Its rich in taste also. Adding grated coconut in yoghurt for thayir vadai is new to me. Will try out.

Hamsamalini Chandrasekaran,

Vardhini said...

I do this is the Aebleskiver pan too. They are tasty and low fat :)


Sensible Vegetarian said...

Thanks every one for your sweet comments. Do appreciate it.

Prathima Rao said...

Nice & healthy thayir vada!!
Prathima Rao
Prats Corner

Prathima Shivraj said...

healthy thayir vada, looks delicisous &inviting.

Reva said...

Lovely technique to make the vadas... loved it:)

Aarthi said...

This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that

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