Salem Thatta Vadai

Method

1. 1

   Toast the urad dal in a pan on medium heat until deeply golden brown. Allow it cool for a minute before adding it to a blender along with roasted channa dal. Blend until it is a fine powder.

   Chana DalUrad Dal (whole)

2. 2

   In a bowl, add all the ingredients required for the thatta vadai. Then strain the urad dal mixture and add it to the bowl. Add the water and knead it into a smooth dough. Portion out the dough into small, even sized balls.

   Rice FlourChana DalAsafoetidaRed Chilli PowderWaterCuminCurry leavesSalt

3. 3

   Lightly oil 2 small banana leaves. Place one of the balls between the two leaves and apply even pressure using a flat surface like a dabrah. Press down into a circle that is of an even thickness of around ½ cm. Deep fry them in hot oil until they are deeply golden brown and crispy. Remove them from the oil and drain on paper towels.

   Sunflower Oil

4. 4

   To a mortar and pestle, add garlic, shallots and dry red chilli. Process them until they have been crushed and are fragrant. Transfer the mixture to a bowl and add sesame seeds and salt. In a pan, heat up coconut oil until it is hot and just smoking. Pour this hot oil into the bowl and let it steep.

   GarlicCoconut OilDry Red ChilliSaltWhite Sesame SeedsSmall Onion (Shallots)

5. 5

   To a pan, add oil. Once hot, add the shallots and garlic. Saute for 3 minutes, or until lightly golden and starting to soften. Then add the dry red chilli and toast for 30 seconds, until fragrant. Add the tomatoes and cook on a high heat for 5-6 minutes. The tomatoes will become soft and mushy. Remove from the heat and let it cool slightly before blending into a smooth paste.

   Small Onion (Shallots)GarlicDry Red ChilliTomatoSaltSunflower Oil

6. 6

   Add all the ingredients required into a blender and blend until a smooth chutney is formed.

   Mint LeavesCoriander LeavesGreen ChilliSaltCumin PowderLemon JuiceWater

7. 7

   Grate everything and toss.

   CarrotBeetrootOnion