Thotakura Vada | Chowli Chanadal Vade | Crispy Amaranthus Vada

Welcome to our delightful recipe for Thotakura Vada, a beloved South Indian snack that combines the nutritious amaranth leaves with a blend of spices and gram flour to create crispy, flavorful fritters. Perfect for evening tea time or as an appetizer, these vadas are not only tasty but also packed with essential nutrients. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and sure to impress your family and friends.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-5
1 bowl measurement: 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Bengalgram
• Step 2: Chop the Vegetables
• Step 3: Prepare the Onions
• Step 4: Blend the Spices
• Step 5: Prepare the Bengalgram Paste
• Step 6: Combine All Ingredients
• Step 7: Fry the Vadas

Ingredients

Thotakura (Amaranth Leaves): 1 Bowl

Ullipayalu (Onions): 1/2 Bowl

Sanagapappu (Bengalgram): 1 Bowl

Uppu (Salt): 2 tsp

Allam (Ginger): 20 grams

Pachimirapa (Green Chillies): 10-12

Kothimera (Coriander Leaves): 1 Stem

Pudeenaaku (Mint Leaves): 1 Stem (Optional)

Jeelakarra (Cumin Seeds): 1/2 tsp

Nune (Oil): For Frying

Procedure

Step 1: Soak the Bengalgram

Begin by soaking 1 bowl of Sanagapappu (Bengalgram) in water for approximately 3 hours. This softens the beans and makes them easier to grind into a smooth paste.

Step 2: Chop the Vegetables

After soaking, finely chop the Thotakura (Amaranth leaves) and Kothimera (Coriander leaves) into small, uniform pieces. This ensures even distribution of flavors in the vada batter.

Step 3: Prepare the Onions

Slice the onions into small pieces to add a sweet and savory flavor to the vada. Ensure the slices are consistent for uniform texture.

Step 4: Blend the Spices

In a blender, combine 20 grams of Allam (Ginger), 10 Pachimirapa (Green Chillies), and 1/2 tsp Jeelakarra (Cumin seeds). Blend them into a smooth paste to infuse the vada with a spicy and aromatic flavor.

Step 5: Prepare the Bengalgram Paste

Drain the soaked Sanagapappu and blend it into a medium paste, also known as Kacha Bacha. This paste serves as the base for the vada batter.

Step 6: Combine All Ingredients

Add the Sanagapappu paste, chopped Thotakura leaves, sliced onions, Allam Pachimirchy paste, 1 tsp Uppu (salt) or to taste, and chopped Kothimera leaves into a large basin. If desired, add Pudeenaaku (Mint leaves) for an extra layer of freshness. Mix all the ingredients thoroughly to ensure an even distribution of flavors and spices throughout the batter.

Step 7: Fry the Vadas

Heat oil in a deep frying pan over medium heat. Once the oil is hot, take small portions of the vada batter and shape them into round fritters using your hands. Carefully place them into the oil and fry until they turn golden brown and crispy on all sides.

Once fried, remove the vadas from the oil using a slotted spoon and place them on paper towels to drain any excess oil. Your Hot Thotakura Vadas are now ready to be served.

Enjoy these delicious Thotakura Vadas with your favorite tomato sauce as a perfect evening snack. They are crispy on the outside and soft on the inside, making them irresistible to both young and old alike.

Indulge in the rich flavors and textures of Thotakura Vada, a snack that not only satisfies your taste buds but also provides the nutritional benefits of amaranth leaves. This versatile recipe can be customized with your preferred level of spiciness and herbs, making it a perfect addition to any meal or gathering. Enjoy crafting and sharing this traditional favorite with your loved ones!