Salem Thatta Vadai
- 60 min
- mild
- Serves 6
Salem thatta vadai: thin rice flour and roasted urad dal discs pressed between banana leaves and deep-fried crisp. Mild Kongu snack for 6, 1 hour, video.
Good for: Party, Rainy Day
Ingredients
Urad Dal (whole)1 tbsp
Chana Dal, Roasted1 tbsp
Rice Flour1 cup
Asafoetida½ tsp
Red Chilli Powder1 tsp
Cumin1 tsp
Curry leaves, Chopped2 sprigs
Salt3 tsp
Water½ cup
OilFor Deep Frying
Garlic12 cloves
Small Onion (Shallots)4
Dry Red Chilli4
White Sesame Seeds¼ tsp
Coconut Oil4 tbsp
Tomato, Wedges2
Mint Leaves½ cup
Coriander Leaves½ cup
Green Chilli3
Cumin Powder½ tsp
Lemon Juice2 tsp
Carrot, Grated1
Beetroot, Grated1
Onion, Grated1
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 6 people |
|---|---|---|
| Energy | 278kcal | 1668kcal |
| Protein | 4.8g | 29g |
| Carbohydrate | 30g | 182g |
| Fat | 16g | 96g |
| Fibre | 4.9g | 29g |
| Sugar | 5.2g | 31g |
Cookd masalas for rice flour
Method
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.
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.
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.
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.
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.
Add all the ingredients required into a blender and blend until a smooth chutney is formed.
Grate everything and toss.
Before you start
- How long does Salem Thatta Vadai take?
- 1 hour from start to finish. That is 20 minutes of preparation and 40 minutes of cooking.
- How many people does Salem Thatta Vadai serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Salem Thatta Vadai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Salem Thatta Vadai spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Salem Thatta Vadai?
- 1 cup Rice Flour, 1 tbsp Chana Dal, ½ cup Mint Leaves, ½ cup Coriander Leaves, 4 Small Onion (Shallots), 1 Dry Red Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Salem Thatta Vadai?
- No, it is cooked in an open pot.
- How many calories are in Salem Thatta Vadai?
- About 278 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
1 note- C
A Cookd cookFebruary 2024
It was fabulous my parents loved it 🤤
