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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 Th
Ingredients
: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 for
Thotakura Chanagapappu vada
Method:
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.........
Thotakura Chanagapappu vada
by Mrs Uma ramanaYou can also be a member of this site by sending your recipes, house- hold tips interesting issues to umaramana@gruhinii.com