SRILANKAN THATTAI VADAI | BALCKGRAM SAVORY | DIWALI SPECIAL LENTILS SNACK

SRILANKAN THATTAI VADAI |UZHUNDU THATTAI with step-by-step photos, detailed explanations, and detailed videos.

In this post, I would like to share with you a delicacy from Srilanka. Thattai vada is a deep-fried savory that is a little spicy, crispy, and yummy. It's mainly prepared using soaked black gram, wheat flour, and some spices. one of my family friends kantham amma from Srilanka, now settled in Norway. Her hobby is cooking she loves to cook and she prepares delicious food. She shared with me this thattai vadai recipe. They usually prepare this during their festival season.
Thattai vadai is also known by various names like point Pedro vadai and paruthithurai vadai Paruthi thurai is a place in Srilanka. This vada is famous in this place hence it is named paruthithurai vadai.             Ingredients

•  2 cups of split black gram ( soaked for 2 hour
• 4 cups of steamed wheat flour
• 1 cup wheat flour (not steamed)
• 2 Tsp of red chili flakes
• 2 Tsp of red chili powder
• 2 Tsp of fennel seeds
• Few chopped curry leaves
• Salt as per your taste.
• Water for mixing
• Oil for deep frying
  
  
  

Steps 

1.  Wash split black gram thoroughly and soak at least for 2 hours. After 2 hours of soaking drain the water.
2.  In a large mixing bowl add drained black gram.                                                                               
3. To this, we are going to add steamed wheat flour( recipe is given below after this instruction to prepare vadai)
4.                                                                  
5. Add wheat flour (not steamed)to this large mixing bowl.
   
   
   
6. This time we will add all spices one by one starting with red chili flakes, red chili powder, chopped curry leaves fennel seeds, and salt as per your taste Mix all the ingredients well so that spices spread all over the flour.
7. Once all the spices, flour, and spices are well coated with the lentils we will start adding water little by little Do not add too much water at a time Gradually add some water and mix the ingredients. Now knead it to a soft and pliable dough. If the dough is sticky feel free to add some more flour to the dough The dough should be in the consistency as shown in the picture below.                   
8. The Dought for the thattai vadai is ready here, Start making small balls from the dough.
9. The next step is to flatten the balls. Here I used a roti maker since it is easy for me and gets a good shape Plug the roti maker, keep one ball over it, press it, and keep it aside. If you do not have a roti maker do not worry, take a but per/zip lock bag or plastic cover grease with oil. Take a ball, keep it in the plastic or butter paper and flatten it by using your palm, carefully take it out from the plastic sheet or butter paper and keep it aside.
10. Heat oil in a pan on a medium flame. Once oil got heated drop them carefully and deep fry until golden brown drain the excess oil by placing them over a paper towel and let it cool down completely then store it in an airtight container.
Note:  

        1. Do not add water at a time, add water little by little to get the desired consistency.

        2. Keep the oil on a medium flame.

        3. Do not over fry the vadai because it will become even harder once after took out from the oil.