 Preparation Time : 15 mins | Cooking Time : 10 Mins | Serves: 2
   Thattai  | Milagu thattai      6    Beetroot  grated    1/4 cup    Carrot   grated     1/4 cup    Onion    1    Coriander leaves    few    Salt    as needed    Oil   1 tsp For Green chutney    Coriander leaves   1/4 cup    Mint leaves   1/4 cup    Sugar   a pinch    Green chili   half    Salt   as needed    Lemon juice   few drops For Red Chutney   Onion     1   Tomato    1    Red chili   1    Garlic    1    Tamarind   very little piece    Salt  as needed         Â
Method:
- In a pan add oil and add the mint leaves, coriander leaves and green chili.
- Saute for a minute and switch off the flame.
- Grind this along with sugar, salt and lemon juice.
- Green chutney is ready.
- In the same pan add the roughly chopped onion and tomato . Add the red chili, garlic and tamarind also to this and saute them for 3-4 minutes in a medium flame.
- Allow this to cool completely and grind this into a fine paste. Add salt while grinding.
- In a plate mix the grated beetroot, carrot and sliced onions together. Add salt and chopped coriander leaves. Mix well.
- In a plate keep 2 thattai and spread a layer of green chutney to that.
- Sprinkle a generous mixture of beetroot carrot on the top of this.
- In another thattai spread the red chutney and close this on the top like a sandwich.
- Thattu vadai is ready . Enjoy this with hot tea or coffee. As it is so hot now a days, i had with cold sprite .
- Always serve this immediately, Â Else will be soggy.
- You can add make the chutneys more spicy too.
- For a change you can make this thattu vadai with the green chutney and red chutney which we use for chaat and sprinkle with some sev in the last.
