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Thotakura Chanagapappu vada

Amaranth leaves (Thotakura)

These leaves are called Amaranth leaves in english.  In Andhra we call as Thotakura.  This is called Cheera in Malayalam and Chauli ki baaji or chowli  in Hindi.

                            Ingredients for Thotakura Chanagapappu vada 


1 cup chanadal (bengal gram)

1 bunch Amaranth leaves (thotakura)

1 onion

4 to 5 garlic flakes

1/2 inch ginger

5 to 6 green chillies

1 tea spoon salt (as per taste)

Oil for deep fry

                                Batter forThotakura Chanagapappu vada 


Wash and soak chana dal for 3 to 4 hours.  Drain the water and grind coarsely 

adding green chillies, ginger, garlic and salt.  Do not add water while grinding.

Clean and wash Amaranth leaves thoroughly.  Drain and chop finely.

Now combine the chanadal paste with finely chopped amaranth  leaves

and finely chopped onions.

Heat sufficient oil in a pan and deep fry small lemon size balls of the batter.  Fry 

until golden color and serve hot with sauce or any chutney........tasty

Thotakura vadalu are ready.........

For Only chana dal vada(chanagapappu vadalu ) See recipe Chana dal ke vade

Thotakura Chanagapappu vada

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