Amaranthus Vada | Keerai Vada | Thotakura Vadalu | How to make Crunchy Masala vada
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Amaranthus Vada | Keerai Vada | Thotakura Vadalu | How to make Crunchy Masala vada - Tamil Nadu and Kerala special Amaranthus Vada goes very well as a crispy snack with evening Tea.
Here is a detailed recipe for this special Amaranthus Vada with images and a video. .
These tasty and crispy Vadas are made with green leafy Amaranthus, Bengal Gram and Black Gram. I’m calling them Amaranthus Hard Vadas.
Masala Vada is very well known in Southern India. These Vadas are also similarly made but are crispy and tasty.
You will find these crispy Vadas in every Tea corner in Tamil Nadu especially in the evenings. These Vadas stay crunchy for more time than the regular Masala Vadas.
Try this, Instant Crispy ButterMilk Vada and Oats Masala Wada
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Tips
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Strain the soaked Bengal Gram and Black Gram. Grind it to a coarse paste, adding three to four tbsp. or water. Then the Vadas will not break.
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Tender Amaranthus leaves are ideal to make these Vadas.
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Roll the dough balls into a neither too thin nor too thick Vadas and fry them till they turn golden brown.
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Do not fry more than 4 to 5 Vadas at a time in the Oil. Fry them patiently till they turn golden brown. The harder the dough, the crisper the Vadas.
Amaranthus Vada | Keerai Vada | Thotakura Vadalu | How to make Crunchy Masala vada - Recipe Video
Amaranthus Vada | Keerai Vada | Thotakura Vadalu | How to make Crunchy Masala vada
Prep Time 2 mins- Soaking Time 4 hrs
- Cook Time 15 mins
- Total Time 4 hrs 17 mins
Servings 5
Ingredients
- 1 cup Bengal Gram
- 1/2 cup Black Gram
- 2 Green Chili
- 4 Garlic (optional)
- 1 tsp Grated Ginger
- Salt
- 1 cup Chopped Amaranthus
- 1 tsp Fennel
- Oil for frying
Instructions
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Wash and soak Bengal Gram and Black Gram for 4 hours.
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Grind them coarsely adding 3-4 tbsp. water.
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Now add the remaining ingredients and also the strained Amaranthus water to the coarsely ground batter.
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Take a Plantain leaf, apply 3-4 drops of Oil on the leaf. Now make lemon size balls and spread them on the Plantain leaf in a circular, flat shape and make a hole in the centre. Fry them in oil till they turn golden brown.
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Adjust the flame from low-medium-high while frying the Vadas. Serve them hot.
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