Thotakura Vada | Chowli Chanadal Vade | Crispy Amaranthus Vada
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-5
1 bowl measurement: 250 ml
Ingredients
Thotakura (Amaranth Leaves) : 1 Bowl
Ullipayalu (Pyaz, Onion) : 1/2 Bowl
Sanagapappu (Chanadal, Bengalgram) : 1 Bowl
Uppu (Namak, Salt) : 2 tsp
Allam (Adarak, Ginger) : 20 grams
Pachimirapa (Harimirchy, Green Chillies) : 10-12
Kothimera (Dhania, Corriander Leaves) : 1 stem
Pudeenaaku (Pudeena, Mint Leaves) : 1 stem (If you like)
Jeelakarra (Jeera, Cumin Seeds) : 1/2 tsp
Nune (Thel, Oil) : To fry
Procedure
Step 1 : Soak 1 bowl Sanagapappu for 3 hours
Step 2 : Chop Thotakura, kothimira, into small pieces
Step 3 : Cut the onions also in to small pieces
Step 4 : Blend 20 gms Allam, 10 pachimirapakayalu adding 1/2 tsp Jeelakarra
Step 5 : Also Blend Soaked Sanagapappu into medium paste (Kacha Bacha)
Step 6 : Add Sanagapappu paste, Thotakura pieces, Onions pieces, Allam Pachimirchy paste, 1 tsp salt (As per your taste) , Kothimeera pieces, (add Pudina if you like) in a basin, mix them thoroughly
Step 7 : Heat oil, slowly add round vada paste with hand to fry till golden brown colour
Now extract Vada's from oil, Hot Thotakura Vada is ready to serve.
Enjoy it with tomato sauce as evening snacks :)
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