Thattuvadai set in Tamil l Salem special l தட்டுவடை செட்

 Thattu vadai settu is a savory snack and popular street food, similar to chat, which originated in Salem and is now also available in Chennai. The sandwich consists of two crunchy thattai  with fillings such as crispy beetroot, carrot and other vegetables, with green and red chutney as toppings. There are sold as street food in and around Salem and karur. They make special small thattai for this recipe which can be eaten in one bite along with shredded veggies. The raw mint and coriander chutney along with spicy red chutney gives a unique taste when had with thattai and veggies.

Ingredients:

Thattai : 10-20 pieces

Carrot : 2

Beetroot : 1 big

Big onion : 1 small

Mint and coriander leaves: few chopped

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

* Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

Step 1: veggie preparation

In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)

Step 2: Green chutney

1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step4: assembling 

Before serving, apply green chutney in one thattai and red chutney in another thattai. In between,take good quantity of veggie mix and place it on green chutney applied thattai and on top place red chutney applied thattai. Likewise, prepare all thattai sets.Serve once prepared else thattai become soggy and veggies will be withered.

Note:

* Mix the veggie before serving else onion will make veggies soggy.

* The real taste is the raw flavor of mint and coriander chutney and raw veggies. Can also prepare sautéed mint and coriander chutney and use it ,but the unique taste will be a miss.

*  Choose small size thattai for this dish,so that we can have whole set in one go like pani puri.

*  Place lavish amount of carrot and beetroot veggies which give the crunch to the dish. The raw mint and coriander along with shredded veggies is so good.

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Puffed rice upma l uggani l பொரி உப்புமா

 Uggani  is served primarily as breakfast but generally eaten as a snack food too. It is spicy and is one of the ethnic and authentic dishes of Rayalaseema and Eastern Karnataka. They are served along with spicy mirchi bajji. They are more flavorful than regular upma. The flavor of chopped ginger,spicy green chili,roasted peanut,powdered gram powder and lemon,gives a unique taste which make this dish tasteful. This can be prepared quick if we have roasted peanut and roasted gram dhal powder in no time.

Ingredients 

Puffed rice - 3 cup (1 padi)

Oil-2 tbsp

Mustard,jeera and urad dhal - 1/4 tsp each

Green chili -2

Chopped ginger- 2 tsp( 2” piece)

Hing- 1/4 tsp

Curry leaves-few strands

Onion - 1 sliced

Tomato- 1 sliced

Salt - as required

Roasted peanut - 2 tbsp / 30 gms 

Chili powder -1/2 tsp

Turmeric powder -1/2 tsp

Roasted powdered gram  - 3 tbsp /45 grams

Coriander leaves- few chopped

Lemon- few tbsp

Recipe

*If roasted gram is not available, dry roast gram and powder it.

* wash the puffed rice in water to remove the dirt and make it moist.Drain well and keep aside.( don’t soak for long time)

1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.

2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)

3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.

4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).

5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.

6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi bajji.

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Iyengar bakery masala toast

  Iyengar bakery masala toast is very famous in Bangalore where it is snacked along with hot tea. The uniqueness in this dish is ,the carrot masala is applied on top of toast and served as it is. The sweetness of the bread and spicy tangy carrot masala is perfect combination. The carrot is flavored with chili powder,cumin powder and lemon juice,so the bland taste of carrot is enhanced by the addition. The color of carrot,capsicum and cilantro attracts everyone to taste it. 

Ingredients:

Mustard and jeera - 1/2 tsp

carrot : 1 cup

Capsicum : 1/2 medium size capsicum

Onion : 1 medium size onion

Tomato : 1 small

cilantro : few strands chopped

Garam masala : 1/4 tsp

chili powder : 1/2 tsp

cumin powder : 1/2 tsp

salt : as required

Butter : 2 tbsp

Bread : 4 slice

lemon : 2 tsp

Ketchup : 2 tbsp

oil - 1 tbsp

Recipe

*chop onion,tomato and capsicum in small pieces.

*Shred two carrots.

*Chop cilantro into fine pieces.

1.In a kadai,add 2 tsp of oil. once it is warm,add mustard and jeera to crackle.

2.Add finely chopped onion and saute it .( Add finely chopped green chili if you are preparing for adult). Dont burn it.

3. Add shredded carrot,saute for 1 minute(dont need to cook all the way through).Once half cooked, add chopped capsicum. If you like fully cooked capsicum,take time and cook but for this recipe the veggies should be half cooked to get that crunchy taste.

4.Finely add chopped tomato and cook till it is mushy and well combined with other ingredients.

5.Add all the powder,if needed sprinkle little water to avoid burning of masalas.

6.Cook in low flame(no need to cover).

7.Once the carrot,capsicum and tomato is cooked, add lavish amount of cilantro,ketchup and squeeze lemon on top and mix it.(Ketchup helps to bind all the ingredients)

8.Once the masala is ready.Toast the bread either in toaster or in a skillet with butter.(Butter gives that crunchy golden toast)

Note:

*Ketchup sweetness and Spiciness from chili powder, with sourness from lemon give a unique taste to this dish.

*Add more ketchup or tomato sauce,if the masala is crumbly and couldnt apply on toast.

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