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Recipes

7 tips for the perfect oven baked chana dal masala vadai, you’ll love every time

Tooting Mama
No Comments
May 2, 2019
2 Mins read
463 Views
Masala vadai
Jump to Recipe·Print Recipe

Vadai are delicious savoury snacks. They come in many forms, the simple fritter, the one that looks like a doughnut and the one with a prawn in it. Vadais are popular across Sri Lanka and South India, often eaten at tea time, when guests come to visit. This is my chana dal recipe (or dhal) for masala vadai, which is probably one of the easiest to make.

Vadai are usually deep fried. For this chana dal recipe, I’ve oven baked the spicy lentil fritters. It cuts the calories while keeping all the taste. It’s a win-win recipe.

What’s the best way to eat a masala vadai?

You eat vadai as a snack, served up with a cup of tea. If that’s not for you, then serve them up with a dip. An easy dip is to whip yoghurt with chopped coriander, chilli and lime. Or, check out my recipe for beetroot raita.
You can add vadai into a salad. Vadai works with fresh tomatoes and cucumber and a dressing made from the spicy yoghurt dip.

7 tips for making the perfect oven-baked masala vadai

  1. It’s important to use the right dal, definitely chana dal (or split chickpeas). I did try red lentils and that was a total disaster!
  2. Soak the chana dal for two hours. Drain the dal well. I drain mine in a colander over the sink. This will help you to form the patties.
  3. Use a food processor to chop the onions, garlic, ginger, chilli spices, and coriander. You’ll get an even consistency.
  4. Maldive fish is optional – if you are vegetarian or vegan, leave it out.
  5. Forming patties is tricky and takes practice. There will be some disasters, so don’t give up. Grab a handful of the dal mixture and mould to the size of a golf ball. Press down to flatten into a chubby disc.
  6. The tricky bit is placing the vadai onto the baking tray without it collapsing. My technique is to place the patty onto a fish slice and then nudge the patty onto the baking tray.
  7. And to prevent the patties from sticking to the baking tray, give it a quick spray with vegetable oil – works a treat!
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Masala vadai

7 tips for the perfect oven baked chana dal masala vadai you’ll love every time

  • Author: Tooting Mama
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 14 1x
  • Category: Snack
  • Cuisine: Sri Lankan
Print Recipe
Pin Recipe

Ingredients

Scale
  • 500g chana dal
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 8 curry leaves
  • 1 tsp Maldive fish (optional)
  • 1 large red onion 
  • 4 cloves of garlic
  • 2 cms ginger 
  • 1 green chilli
  • A handful of finely chopped coriander leaves
  • Salt
  • Vegetable oil cooking spray

Instructions

  • Soak the dhal in a bowl of cold water for two hours before draining and setting it aside
  • Preheat your oven to 180 degrees Celcius
  • In a small frying pan, on low heat, dry roast the dried spices, and curry leaves. When the fragrance is released from the spices, take off the heat and set it aside
  • Grind the Maldive fish in a pestle and mortar and set it aside
  • Take the chana dal, and in a food processor blitz it into a grainy pulp – you should be able to see whole pieces of the dhal within the pulp. Tip this into a bowl
  • In the food processor blitz the onion, garlic, ginger, green chilli  and coriander – again to a pulp and tip into the bowl with the pulped chana dal
  • Add the spices and the Maldive fish into the bowl with the chana dhal, add a little salt to taste
  • Using your hands mix everything together 
  • Again using your hands mould the chana dal mix to a golf-ball sized ball then flatten to chubby disc. You’ll need to give the lentils a good squish and a squeeze for the chana dal to clump together
  • I place the vadai onto a fish slice then nudge the vadai onto the  baking tray, which I’ve sprayed with vegetable oil to prevent sticking
  • You may need a couple of trays, and pop in the oven and bake for 30 minutes
  • Take out, leave to cool, whip up a dip, and serve

Notes

Equipment needed:

  • Small frying pan to dry roast the spices
  • Bowl to soak the chana dal, another to mix the dal
  • A colander
  • A food processor
  • Two baking trays
  • A fish slice

Keywords: chana dal

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Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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I was at the @britishlibrary food season ​​​ I was at the @britishlibrary food season ​​​​​​​​​
It’s an annual event with a host of great speakers, if you love food, a serious foodie this is your event! 

I pulled up my  seat to listen to @chetnam, @poppy.Otoole, @rockandsquash talk about social media - the good, bad & the ugly. Chaired by the wonderful Itamar of @honeyandco

Here are my takeaways from the talk:

1. Working in food can help you build a career that you want - for Chetna it’s spending time with the kids, for Poppy not slaving in restaurants 70 hours a week
2. Find a niche and own it. I mean OWN it, slay it, mine your niche, become that expert, once you’re there you can branch out
3. Pick your channels and own them. I’m focussing on Instagram and my newsletter 
4. Do followers convert? Not as well as mainstream media - TV, press, radio…yup thinking cap on for ideas to pitch! 
5. The bad…it can be hard dealing with the negative feedback. And trolls. They are out there and if you are on a platform it’s it’s gonna happen. I got called a meat eating hoar… well if you’re gonna take me down getting your spelling right! 
6. What does engagement success look like? For me it’s building a supportive community of Sri Lankan food lovers. Taking Sri Lankan food and flavours to a wider community through recipes that taste fantastic. And, attracting clients who want their stories told though photography & video.
7. What’s the future? Who knows where TikTok will be, Instagram is more and more like TikTok. New players keep chomping at the heels of the established platforms. Writing platforms like Substack are emerging, And let’s not even talk about AI….

Conclusion: Create content. Own your niche, build a community, the rest will follow 😘

#londonfoodie #Londonfoodphotographer #foodcontentcreation #foodcontentcreation #restaurantphotographer #foodstylingandphotography
Go get you’re palate rattled at rambutan_ldn. T Go get you’re palate rattled at rambutan_ldn.

That’s what I did last week with two of my Sri Lankan girlfriends. @deegibson2017 @missteasmith 

Rambutan is London’s newest Sri Lankan restaurant a mere shuffle from London Bridge Station, right opposite Borough Market. 

Opened by @cynthia.uma, author of the prize winning Rambutan cookbook.

Rambutan serves up sharing plates of Sri Lankan food. 

What did we eat? 

Devilled cashews, Gundu dosa, red prawn curry, buttermilk fried chicken with pol sambol, broccoli varai, dhal. 

What did a drink? The Rambutang cocktail (now obsessed with Arrack!)

💫 A full write up went out to my newsletter community.

🌟 You can now read it on my website (link in bio)

Was it good? Hell yeah? 💃🏻

Should you go? Yup!

Go get your palate rattled!  @rambutan_ldn

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
This Easter we were back in Paris, and headed back This Easter we were back in Paris, and headed back to the 11th. One of my favourite meals to have in Paris is Os a  Moelle au four and a steak, specifically an entrecôte cooked saignant. And Chez Denis is my spot for that. 

For our venture into the 11th, I wanted to taste something fresher, lighter, different.  I found Clamato a seafood restaurant just around the corner from a cute wine bar, with crowds that spilled into onto the street.

I probably wouldn’t have ordered the white asparagus. But I saw a lady at the bar, and I wanted what she had. 

What arrived in front of me, was a work of art, and tasted incredible. I’d never dream of pairing white asparagus with fish roe and a garnish of toasted hazelnuts. Ingredients that seemingly shouldn’t work together just did, to perfection.

I’m not usually one for dessert, I don’t have a sweet tooth. I was tempted by the yoghurt sorbet. I’m delighted I relented, and gave in, because each mouth was creamy deliciousness. 

I’m now tempted to make my own yoghurt sorbet creation. I’m thinking perhaps a take on Falooda, that Asian milkshake like drink made with rose syrup…my little trip to Paris has inspired me back into the kitchen! 

#Parisfood #foodphotographer #restaurantphotographer #londonfoodphotographer #foodphotographyparis #whiteasparagusseaspon #clamato #londoncreatives #londonrestaurantphotographer #shotoniphone #iohonefoodphotography #iphonefoodphoto
Rosh, is the Queen of Hoppers. Growing up, in our Rosh, is the Queen of Hoppers.

Growing up, in our house eating hoppers was a big deal. 

Hoppers were only served on super special occasions. 

Hoppers/appam. Or as some people call them Sri Lankan pancakes. With the growth of high end Sri Lankan restaurants, hoppers are enjoying their moment in the spotlight.

Mum nor Dad made hoppers, having hoppers meant piling into the car and going out for a slap up Sri Lankan meal, in Rayners Lane or further afield to Wembley.

I’ve always been intimated at the thought of making hoppers. So much so, I’ve never tried. 

I’ve always left it to the chefs, the experts who can wield the hopper pan with adeptness and skill to get the crispness of the edges and spongey, softness of the centre which are the essential qualities of a perfectly made hopper. 

I had the pure joy of photographing Rosh @hop-roll while she made hoppers.

As a female founder of @hop_roll she juggles motherhood and her law career, while helping people learn to make hoppers through her hopper kits and classes. 

Rosh is part of a burgeoning movement of the Asian, Sri Lankan diaspora who are taking ownership to showcase their food, culture and identity. 

As a photographer I wanted this shoot to capture the spirit of Rosh and the finer detail of making a hopper, and the  process of making this iconic #srilankan dish.

Photography: Moi
Styling: Moi
Reel: Moi

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld  #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
When @polboy.ldn told me he was planning a recipe When @polboy.ldn told me he was planning a recipe e-book to raise funds for Sri Lanka I was only to happy to be involved. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am honoured to be part of the Resilience. I am honoured to have my humble Love Cake recipe sitting alongside some the great Sri Lankan culinary names @dee_williams_82 @hop_roll @malis.cooking @kolamba.ldn @paradisesoho @spice_and_light and me.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For many Sri Lanka is a paradise holiday destinations, golden beaches, palm trees, yoga, wellness, kick back and sup on arrack cocktails. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For me it’s where my parents come from.  Parents who have left to build new and  better life for their family and send support back to  their families in the mother land.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The cookbook, with recipes from Sri Lanka's diaspora raises funds for vulnerable communities in Sri Lanka to support them during the country’s ongoing economic crisis. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipes, whether passed down through word of mouth or written down, have been a source of resilience for diasporic communities. When adjusting to a foreign land, the ability to eat and cook food that reminds you of home can be a crucial lifeline. Right now, it is the people on the island of Sri Lanka who are in need of a lifeline.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
100% of the profit made from sales of the cookbook will go to Community Meal Share. Community Meal Share is a collective that aspires to bridge the gap between the privileged and underprivileged in Sri Lanka.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And I thank @polboy.ldn from the bottom of my heart for pulling this together. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What can you do to support Sri Lanka? Buy the book,  the link is in my bio⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#srilankanrecipes #srilankancooking #srilankanfood #charitycookbook #srilankancuisine
It’s a story that started with a jar. ​​​​​​​​​
Jars packed full of curries, to be stored and eaten later. 

Krish and Joey then started selling jars of curries in jars at local farmers' markets, as @muvsallday
Inspired my Krish’s mum and her nifty idea using those jars for curry.

I've tried MUVs curries, and I am deeply fond of their aubergine curry and their spinach dhal.  It's like a taste of home.

Steadily, Kirsh and Joey have built a strong, loyal following. 

And now, they have moved to a super cool space, in Tooting.

It's in this space that Krish and Joey will welcome you with open arms to their most wonderful supper clubs. Where you can dine out on a deliciously authentic Sri Lankan cooking menu.

Along with the food is a wonderfully curated wine list. Handpicked wines that support small vineyards like @aslina_wines.

Everything about Krish and Joey is well thought out and well planned.

I'm delighted to support them, and you should too!

And btw this is not a PR post but one of genuine affection because I love Krish & Joey and everything they do!

Please check them out, and support this brilliant new business! ❤️

📸 by moi

@fooodphotoaward #pinkladysnapsmar23 @pinkappleuk @davidloftus

#foodphotobiteswithritu

#srilankanfoodrecipes #srilankanfoodphotograher #londonsupperclub #popuprestaurant #srilankanfoodlovers #srilankanfoodiesaroundtheworld #srilankantraveldiaries #srilankantravel #foodandflatlay #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #streets sonyalphafemale #tooting
Follow
I was at the @britishlibrary food season ​​​ I was at the @britishlibrary food season ​​​​​​​​​
It’s an annual event with a host of great speakers, if you love food, a serious foodie this is your event! 

I pulled up my  seat to listen to @chetnam, @poppy.Otoole, @rockandsquash talk about social media - the good, bad & the ugly. Chaired by the wonderful Itamar of @honeyandco

Here are my takeaways from the talk:

1. Working in food can help you build a career that you want - for Chetna it’s spending time with the kids, for Poppy not slaving in restaurants 70 hours a week
2. Find a niche and own it. I mean OWN it, slay it, mine your niche, become that expert, once you’re there you can branch out
3. Pick your channels and own them. I’m focussing on Instagram and my newsletter 
4. Do followers convert? Not as well as mainstream media - TV, press, radio…yup thinking cap on for ideas to pitch! 
5. The bad…it can be hard dealing with the negative feedback. And trolls. They are out there and if you are on a platform it’s it’s gonna happen. I got called a meat eating hoar… well if you’re gonna take me down getting your spelling right! 
6. What does engagement success look like? For me it’s building a supportive community of Sri Lankan food lovers. Taking Sri Lankan food and flavours to a wider community through recipes that taste fantastic. And, attracting clients who want their stories told though photography & video.
7. What’s the future? Who knows where TikTok will be, Instagram is more and more like TikTok. New players keep chomping at the heels of the established platforms. Writing platforms like Substack are emerging, And let’s not even talk about AI….

Conclusion: Create content. Own your niche, build a community, the rest will follow 😘

#londonfoodie #Londonfoodphotographer #foodcontentcreation #foodcontentcreation #restaurantphotographer #foodstylingandphotography
Go get you’re palate rattled at rambutan_ldn. T Go get you’re palate rattled at rambutan_ldn.

That’s what I did last week with two of my Sri Lankan girlfriends. @deegibson2017 @missteasmith 

Rambutan is London’s newest Sri Lankan restaurant a mere shuffle from London Bridge Station, right opposite Borough Market. 

Opened by @cynthia.uma, author of the prize winning Rambutan cookbook.

Rambutan serves up sharing plates of Sri Lankan food. 

What did we eat? 

Devilled cashews, Gundu dosa, red prawn curry, buttermilk fried chicken with pol sambol, broccoli varai, dhal. 

What did a drink? The Rambutang cocktail (now obsessed with Arrack!)

💫 A full write up went out to my newsletter community.

🌟 You can now read it on my website (link in bio)

Was it good? Hell yeah? 💃🏻

Should you go? Yup!

Go get your palate rattled!  @rambutan_ldn

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
This Easter we were back in Paris, and headed back This Easter we were back in Paris, and headed back to the 11th. One of my favourite meals to have in Paris is Os a  Moelle au four and a steak, specifically an entrecôte cooked saignant. And Chez Denis is my spot for that. 

For our venture into the 11th, I wanted to taste something fresher, lighter, different.  I found Clamato a seafood restaurant just around the corner from a cute wine bar, with crowds that spilled into onto the street.

I probably wouldn’t have ordered the white asparagus. But I saw a lady at the bar, and I wanted what she had. 

What arrived in front of me, was a work of art, and tasted incredible. I’d never dream of pairing white asparagus with fish roe and a garnish of toasted hazelnuts. Ingredients that seemingly shouldn’t work together just did, to perfection.

I’m not usually one for dessert, I don’t have a sweet tooth. I was tempted by the yoghurt sorbet. I’m delighted I relented, and gave in, because each mouth was creamy deliciousness. 

I’m now tempted to make my own yoghurt sorbet creation. I’m thinking perhaps a take on Falooda, that Asian milkshake like drink made with rose syrup…my little trip to Paris has inspired me back into the kitchen! 

#Parisfood #foodphotographer #restaurantphotographer #londonfoodphotographer #foodphotographyparis #whiteasparagusseaspon #clamato #londoncreatives #londonrestaurantphotographer #shotoniphone #iohonefoodphotography #iphonefoodphoto
Rosh, is the Queen of Hoppers. Growing up, in our Rosh, is the Queen of Hoppers.

Growing up, in our house eating hoppers was a big deal. 

Hoppers were only served on super special occasions. 

Hoppers/appam. Or as some people call them Sri Lankan pancakes. With the growth of high end Sri Lankan restaurants, hoppers are enjoying their moment in the spotlight.

Mum nor Dad made hoppers, having hoppers meant piling into the car and going out for a slap up Sri Lankan meal, in Rayners Lane or further afield to Wembley.

I’ve always been intimated at the thought of making hoppers. So much so, I’ve never tried. 

I’ve always left it to the chefs, the experts who can wield the hopper pan with adeptness and skill to get the crispness of the edges and spongey, softness of the centre which are the essential qualities of a perfectly made hopper. 

I had the pure joy of photographing Rosh @hop-roll while she made hoppers.

As a female founder of @hop_roll she juggles motherhood and her law career, while helping people learn to make hoppers through her hopper kits and classes. 

Rosh is part of a burgeoning movement of the Asian, Sri Lankan diaspora who are taking ownership to showcase their food, culture and identity. 

As a photographer I wanted this shoot to capture the spirit of Rosh and the finer detail of making a hopper, and the  process of making this iconic #srilankan dish.

Photography: Moi
Styling: Moi
Reel: Moi

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld  #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
When @polboy.ldn told me he was planning a recipe When @polboy.ldn told me he was planning a recipe e-book to raise funds for Sri Lanka I was only to happy to be involved. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am honoured to be part of the Resilience. I am honoured to have my humble Love Cake recipe sitting alongside some the great Sri Lankan culinary names @dee_williams_82 @hop_roll @malis.cooking @kolamba.ldn @paradisesoho @spice_and_light and me.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For many Sri Lanka is a paradise holiday destinations, golden beaches, palm trees, yoga, wellness, kick back and sup on arrack cocktails. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For me it’s where my parents come from.  Parents who have left to build new and  better life for their family and send support back to  their families in the mother land.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The cookbook, with recipes from Sri Lanka's diaspora raises funds for vulnerable communities in Sri Lanka to support them during the country’s ongoing economic crisis. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipes, whether passed down through word of mouth or written down, have been a source of resilience for diasporic communities. When adjusting to a foreign land, the ability to eat and cook food that reminds you of home can be a crucial lifeline. Right now, it is the people on the island of Sri Lanka who are in need of a lifeline.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
100% of the profit made from sales of the cookbook will go to Community Meal Share. Community Meal Share is a collective that aspires to bridge the gap between the privileged and underprivileged in Sri Lanka.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And I thank @polboy.ldn from the bottom of my heart for pulling this together. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What can you do to support Sri Lanka? Buy the book,  the link is in my bio⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#srilankanrecipes #srilankancooking #srilankanfood #charitycookbook #srilankancuisine
It’s a story that started with a jar. ​​​​​​​​​
Jars packed full of curries, to be stored and eaten later. 

Krish and Joey then started selling jars of curries in jars at local farmers' markets, as @muvsallday
Inspired my Krish’s mum and her nifty idea using those jars for curry.

I've tried MUVs curries, and I am deeply fond of their aubergine curry and their spinach dhal.  It's like a taste of home.

Steadily, Kirsh and Joey have built a strong, loyal following. 

And now, they have moved to a super cool space, in Tooting.

It's in this space that Krish and Joey will welcome you with open arms to their most wonderful supper clubs. Where you can dine out on a deliciously authentic Sri Lankan cooking menu.

Along with the food is a wonderfully curated wine list. Handpicked wines that support small vineyards like @aslina_wines.

Everything about Krish and Joey is well thought out and well planned.

I'm delighted to support them, and you should too!

And btw this is not a PR post but one of genuine affection because I love Krish & Joey and everything they do!

Please check them out, and support this brilliant new business! ❤️

📸 by moi

@fooodphotoaward #pinkladysnapsmar23 @pinkappleuk @davidloftus

#foodphotobiteswithritu

#srilankanfoodrecipes #srilankanfoodphotograher #londonsupperclub #popuprestaurant #srilankanfoodlovers #srilankanfoodiesaroundtheworld #srilankantraveldiaries #srilankantravel #foodandflatlay #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #streets sonyalphafemale #tooting
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About Me

Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

Most Popular

How to make an authentic South Indian dhal, my ultimate comfort food

dhal_aubergine_1

A spiced leek recipe that’s deliciously fragrant and delightful

A quick and easy spiced leek recipe perfect for a mid-week supper

Quick and easy leftover chicken recipe – chicken biryani

easy chicken biryani recipe
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