Dahi / Thayir Vada

Off late , I have become extremely health conscious.I myself dunno how long this concisousness is going to run along. But this time , I am making little extra efforts to see that I dont get bored with eating low calorie foods.
So, have been replacing deep frying with shallow frying, including lots of carrots in place of coconut are some of the things I am trying out. So far it has really worked good and H is enjoing too.
Today wanted to make something healthy, filling,low calorie and no compromise on taste as well.I found this recipe here  and I just couldn't resist myself from trying it. Guess what, H couldnt even make out it was made in Paniyaram skillet.Ofcourse, if he had had it without curd, then he would have asked me 'whats this' sarcastically.
Nothing can get perfect than this on a hot summer day.

Ingredients :
For Vada
Urad dhal - 1 cup
Green chillies - 3 nos.
ginger - 1/2 inch
Salt to taste
Oil - 2 tbsp.
For Dahi/Tayir
beaten -  1 1/2 cups
Milk - 1 cup
Salt to taste
For seasoning curd
Oil - 1 tsp.
Mustard, urad dhal,channa dhal - all together 1 tsp.
Red chillies - 2 nos.
Curry leaves - few
For serving
Grated carrot
Chopped coriander leaves

Method:

1. Soak urad dhal in water for 3 hours and grind smoothly along with green chillies,ginger and salt.
2.  Then heat paniyaram skillet and add a drop( as mine is non stick) of oil into each of the grove . Once the oil is hot enough , pour the batter to half the grove and when it leaves it sides flip it to the other side and once it is done remove from the grove.
3. Soak it immediately in milk when it is hot so that milk will be absorbed by vadas.
4. Before half an hour of serving , add seasond curd into the above milk soaked vadas and serve it with grated carrots and coriander leaves.

Yummy thayir vada is done.