Salem Thattu Vadai Recipe: Crispy South Indian Street Food

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Thattu Vadai is a popular South Indian street food that hails from Salem, Tamil Nadu. These crispy, deep-fried lentil fritters are known for their unique taste and texture. Here’s how to make Salem Thattu Vadai:

CourseCuisineServingsPreparation TimeCooking TimeCalories
Snack/AppetizerSouth Indian4-64 hours30 minutesVaries

Ingredients:

For the Vadai:

  • 1 cup urad dal (split black gram)
  • 1/4 cup toor dal (split pigeon peas)
  • 2-3 green chilies, chopped
  • A small piece of ginger, chopped
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

For Serving:

  • Coconut chutney
  • Sambar
  • Tomato-onion chutney (optional)

Method:

1. Soaking the Lentils:

  1. Wash and rinse urad dal and toor dal together.
  2. Soak the dals in water for at least 3-4 hours or overnight.

2. Grinding the Batter:

  1. Drain the soaked dals and add them to a blender.
  2. Add chopped green chilies, ginger, asafoetida, and salt.
  3. Grind the mixture into a smooth and thick batter without adding too much water. Use minimal water, if necessary.

3. Shaping and Frying the Vadai:

  1. Heat oil for deep frying in a pan over medium heat.
  2. Wet your hands and take a small portion of the batter.
  3. Flatten it slightly on your palm to give it a round shape.
  4. Make a small hole in the center of the vadai, which helps in even cooking.
  5. Carefully slide the vadai into the hot oil and deep fry until it turns golden brown and crispy.
  6. Remove the vadai from the oil and place it on paper towels to drain excess oil.

4. Serving:

  1. Serve Salem Thattu Vadai hot with coconut chutney, sambar, and optionally, tomato-onion chutney.
  2. Enjoy the crispy and flavorful street food!

Salem Thattu Vadai is a delectable South Indian snack that’s crispy on the outside and soft on the inside. It’s best enjoyed with a variety of chutneys and sambar, making it a must-try when exploring South Indian street food.

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