Main ingredients:  thotakura/ amaranth leaves and split Bengal gram.

Preparation:  10 -15 minutes and cook time: 15 minutes.

THOTAKURA VADALU/ AMARANTH LEAVES VADA

THOTAKURA VADALU/ AMARANTH LEAVES VADA

 

INGREDIENTS:

  1. 1 bunch amaranth/ thotakura (wash and cut into small pieces).
  2. 1 cup split Bengal gram/ chana dal/ senaga pappu. (soaked for 4 hours).
  3. A few mint leaves (optional).
  4. 1 medium onion (chopped).
  5. 1” ginger (roughly chopped).
  6. 4 garlic flakes.
  7. 4-6 green chilies.
  8. Salt- to taste.
  9. Spices- (2-3 cloves/ lovng/ lavangalu + 1 cardamom/ elaichi/ yaluka+ 1” cinnamon stick/ dalchini/ dalchina chekka).
  10. Oil- for deep fry.

PREPARATION:

PREPARED VADA MIXTURE

PREPARED VADA MIXTURE

 

  1. Grind the soaked Bengal gram along with ginger, garlic flakes, green chilies and spices to a course paste.
  2. Add chopped amaranth leaves, mint leaves, chopped onion, and salt and combine. Keep aside.

METHOD :

Thotakura vadalu/ Amaranthe leaves Vada Preparation

Thotakura vadalu/ Amaranthe leaves Vada Preparation

  1. Heat oil in a frying pan on medium flame.
  2. Make the mixture into a lemon sized balls and flatten them slightly with your hands and drop slowly into the hot oil.
  3. Deep fry till the vadas turn to golden brown color.

    Thotakura Vadalu/ Amaranth leaves Vada Preparation

    Thotakura Vadalu/ Amaranth leaves Vada Preparation

  4. Drain on an absorbent paper and serve hot with tomato ketchup.

    Thotakura Vadalu/ Amaranth leaves Vada

    Thotakura Vadalu/ Amaranth leaves Vada

SABITHA..

 

 

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