Salem Thattu Vadai Set is a spicy, tangy and tasty street food from south India; fresh and tangy beet, carrot and onion filling is sandwiched between crispy set of thattu vadai, smeared with spicy chutneys on the inside, for a crunchy and spicy bite.
Serve Salem Thattu Vadai Set Recipe with Irani chai for snacks.
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Note:
During mango season, you can add grated raw mangoes to the filling to give a new sour dimension to the sandwich set.
Cuisine: South Indian Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Deep-Fry Pan, Glass Mixing Bowl
Cooks in 15 M
Total in 30 M
To prepare Salem Thattu Vadai Set Recipe, wash, peel and grate beetroots and carrots. Prep the other ingredients as well.
In a bowl, mix grated beets, carrots, onions, finely chopped coriander leaves, green chillies and lemon juice. Add salt to taste and mix well. Keep aside.
In a blender jar, place chopped coriander leaves, mint leaves, green chillies, garlic or ginger, salt to taste and blend to a fine paste.
Remove to a bowl, add lemon juice, mix well. Keep aside.
In a small saucepan, heat oil.
Add onions and garlic and sauté for about 2 minutes till slightly soft.
Add red chilli powder, tamarind/tamarind paste, tomatoes and fry again for about 2 to 3 minutes more.
When cool, transfer to blender jar and make a fine paste. Remove into a small bowl.
Add salt to taste and keep aside.
Apply red chutney to one side of thattai. Place it on plate, chutney side facing up.
Place a teaspoon or two (be generous) of the veggies filling over the crisp vadai. Top with a few kernels of spicy peanuts and some boondis.
Smear another thattai with green chutney on one side. Place this on top of the veggies, chutney side facing down.
Serve Salem Thattu Vadai Set Recipe immediately. Repeat with other thattai/thattu vadai till they are all used up. Serve with Irani chai.