Salem Thattu Vadai Set with Green and Red Chutney
A traditional South Indian sandwich assembled with crispy thatta vadai rounds layered with vibrant green mint-chilli chutney and savory red tomato-chilli chutney, finished with fresh vegetable fillings, grated mango when in season, and a squeeze of lemon. Quick assembly requiring no cooking of the vadai itself.
Ingredients
- ½ cup mint leaves, whole
- ¼ cup coriander leaves, whole(optional)
- 2 nos green chillies, whole
- 1 small berry size tamarind, OR few drops lime juice
- salt, to taste
- water, as needed
- 1 tbsp cooking oil
- 3 nos tomato, whole
- 1 whole onion, large
- 5 nos red chillies, whole
- 1 tbsp roasted gram, pottukadalai(optional)chickpea flour1 tbspbinder
textural
- onions, finely chopped
- carrot, grated
- beetroot, grated(optional)
- coriander leaves, chopped
- mango, grated(optional)
- ½ no lemon, whole
- 2 whole thatta vadai, nippat
Instructions
- 1
Sauté tomato, onion, and red chillies with salt in oil until softened
- 2
Grind the sautéed mixture to a thick paste with water
- 3
Stir in roasted gram if using
- 4
Grind mint leaves, green chillies, coriander leaves, tamarind or lime juice, salt, and water to a fine thick paste for green chutney
- 5
Grate onions, carrots, and beetroot; chop coriander leaves and mix together
- 6
Cut lemon into halves
- 7
Spread red chutney on one thatta vadai round
- 8
Spread green chutney on another thatta vadai round
- 9
Layer vegetables and fillings between the two rounds like a sandwich
- 10
Sprinkle lemon juice over the filling
- 11
Close the sandwich and serve immediately
Tips
Sauté garlic cloves with tomato for extra flavor
Prepare both chutneys ahead and store separately for convenient assembly
Use fresh vegetables and assemble immediately before serving for best texture
Good to Know
Chutneys may be refrigerated separately for up to 2 days; assemble fresh when ready to serve
Prepare both chutneys and chopped vegetables up to 4 hours in advance; store in separate containers
Serve immediately after assembly with coffee or tea
Common Mistakes
Prepare chutneys too thin: grind to thick paste to prevent sogginess
Assemble too far ahead: vadai will absorb moisture and lose crispness
Omit lemon juice: it brightens flavors and prevents pastes from tasting flat