Bread Dahi Vada, Bread Thayir Vadai

          With the weather so hot now, we don't feel like eating heavy food, especially in the afternoons, I am happy with some salad and buttermilk or juice. Also, you don't want to spend long hours in front of the stove, today's dish Bread Dahi Vada is such an easy and healthy one which you can put together in minutes, perfect for the hot summer. It's a healthy twist to the regular dahi vada, no batter to be grinded and no deep frying involved. I had noted this down from a magazine long time back, had made it a couple of times and then totally forgot about it. The recipe uses white bread, but I had only wheat bread with me, so just went along and used it for making the vadas. I had it for lunch today along with some juice, and my daughter had it as her after school snack, we both loved it. Try this out, next time when you want to have dahi vadas but don't have the time or mood to do the regular one..

Need To Have

• Whole Wheat Bread Slices - 6
• Curd/ Yogurt - 11/2 to 2 cups
• Salt - 1/4 teaspoon
• Sugar -  2 teaspoons
• Roasted Cumin Powder - to sprinkle on top
• Red Chilly Powder - to sprinkle on top
• Boondi - to sprinkle on top

For The Filling

• Broken Cashews - 1 tablespoon
• Raisins - 1 tablespoon
• Peeled And Chopped Cucumber - 2 - 3 tablespoons
• Grated Ginger - 1 teaspoon
• Finely Chopped Green Chillies - 1 teaspoon
• Chopped Coriander - 2 tablespoons
• Ghee - 1 teaspoon
• Salt to taste

Method

          Heat the ghee and roast the cashews and raisins. Squeeze out the excess moisture from the chopped cucumber and mix it with the cashews, raisins, ginger, coriander and salt. Beat the curd/ yogurt along with the sugar and salt and trim the edges of the bread.

          Spread some yogurt on a plate, take the bread slice, place the filling on one half and fold the other half over, close and press it lightly. Place the prepared bread slices on the plate, over the curd and pour some more curd ( reserving some to add just before serving ) and refrigerate the plate. Just before serving, pour some more curd over the slices, sprinkle some boondi, roasted cumin powder and red chilly powder and serve immediately.

Note
Can use plain white bread.
I like the yogurt/ curd to have a sweetish taste, if you don't like, adjust the sugar and salt accordingly.
Since the bread is soaked in the yogurt, pick it very carefully from the plate for serving, using a couple of spoons.
Boondis are made from chickpea flour and available in Indian stores.