ody Thattu vadai set

Thattu vadai set

                  One of the favorite roadside snacks around Salem. I haven't tried it , but my friends used to say about this snack often. I can imagine that it will be crunchy, spicy and tasty. I made this snack only through learning recipe from my friend who had it in the shop. After tasting it, I got addicted to it.


Ingredients:


”Thattuvada

Thattai:
Rice flour - 1 cup
Urad dhal flour - 2 tbsp
Chili powder - 1 tsp
Salt - 1 tsp
Curry leaves - 1 tbsp
Soaked channa dhal - 1 tbsp
Oil - 1 tbsp

Coconut chutney :
Coconut - 1/2 cup
Green chilli - 4
Salt - 1/2 tsp

Spicy chutney :
Onion - 1 big
Chilli powder - 1/2 tbsp
Garlic - 2

Garnishing :
Carrot - 1
Beetroot - 1
Onion - 1 big
Lemon juice - 1 tbsp

Thattuvada

Recipe:

* Prepare coconut chutney by grinding all the ingredients given . Add very little water.
* Prepare spicy chutney by grinding all the ingredients and fry that chutney in small kadai till the moisture is absorbed and the chutney should become thick paste.
* Shred carrot and beetroot separately.Chop onion into small small pieces and mix little bit of beetroot color into it,to get a good color.
* Prepare thattai by mixing rice flour,urad dhal powder,chilli powder,salt and oil with little water. The consistency should be soft and thick dough.cover it with damn cloth for sometime. Take oil in a wide pan and bring it to medium hot temperature.Take a plastic sheet and apply oil on top.Take a small piece of dough and slowly press to make it flat.Slowly slide it to oil and fry it slowly on both side till bubble sound from oil fades.

Serving thattuvadai:

1.Take one thattai and apply coconut chutney in one side.
2.Take another thattai and apply spicy chutney in one side.
3.Keep one thattai in bottom and place shredded carrot,beetroot and onion on top.Squeeze some lemon juice on top and place the other thattai on top.

Just have it as it is like sandwich.

Note:

*Prepare thattai little bit thinner than normal thattai.
*Adjust spiciness to chutney according to taste.


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