Thattai Vadai or Paruthithurai Vadai are a popular moderately spicy snack originating in Northern Sri Lanka. This recipe is believed to be originally from a village called Paruthithurai, hence the name ‘Paruthithurai Vadai’.

Normally we can see this snack being served in Sri Lankan Tamil community festivals or celebrations. It’s a great crunchy snack for teatime.

Preparation and cooking time: 4 hours

Diet: Gluten free, dairy free, vegan                                    

Serving: serves 10-15

Ingredients

• ½ cup split urid dhal
• ½ cup steamed wheat flour
• ½ cup raw wheat flour
• ½ tsp salt
• ½ tsp chilli flakes
• 1 tsp fennel seeds
• 1 sprig curry leaves, finely chopped
• 1 cup water

Instructions

1. Wash and soak ½ cup split urid dhal for a minimum of 3 hours.
2. Rinse and drain the urid dhal.
3. Take ½ cup steamed wheat flour, ½ cup raw wheat flour, ½ tsp salt, ½ tsp chilli flakes, chopped curry leaves, 1 tsp fennel seeds and the soaked split urid dhal, alongside a little bit of water. Mix everything into a dough.
4. Spread some oil in the palm and scoop 1 tbsp size dough and make into small balls.
5. Dust some flour and flatten it on a baking sheet in 6-7 cm diameter, and fry for 5-6 minutes in low heat.