Amaranthus and Chana Dal Wada is an awesome healthy and highly nutritious snack recipe that is made mixing freshly chopped Amaranthus (Thotakura leaves/ Chauli), spicy chana dal mixture together, shaped into vada and deep fried until crispy and golden in color. Often we make fritters/ bhajjis with a variety of vegetables easily available at home such as potatoes, eggplant, raw plantain, spinach leaves etc.
This is an amazing variation mixing Bengal gram along with freshly chopped amaranthus leaves giving a very refreshing, earthy and nutty taste on bite. These vada are easy to prepare, taste extremely good with unique flavour and is ideal snack to be served during tea time or as party appetizer. Addition of fennel seeds in the vada enhances the taste and flavour. It also makes you feel light in the stomach.Vada with Amaranth leaves, onions, chillies are deep fried crispy delicacy perfect to go with tea and coffee.
Recipe: Amaranthus and Chana Dal Wada
- Chana dal - 1 cup
- Red Chillies - 4-5 nos
- Fennel seeds - ½ tsp
- Salt - to taste
- Green chillies, chopped - 3-4 nos
- Onion, chopped - 1 no
- Amaranthus leaves - 2 bunches
- Soak Chana dal along with red chillies in water for about 4-5 hours.
- Drain the water and put the chana dal, red chillies in the blender. Add some fennel seeds, salt and grind to coarse paste.
- Shift the chana dal mixture into a bowl, add finely chopped green chillies, onions, amaranthus leaves or thotakoora (wash and finely chopped).
- Mix all the ingredients well together. Take little mixture and shape them into vada shape.
- Drop the vadas in hot oil and deep fry until they are cooked and golden in color.
- Remove and serve hot.
There are many kids who actually hate eating green leafy vegetables. This would be one of the best ways to feed them giving a little twist and variation that would make the dish look tempting, attractive and grab to eat. Amaranthus is commonly known as Thotakura in Telugu, Kuppacheera in Malayamlam and is a popular green veggie that is added to lentils, dals or curries. The green Amaranth leaves and stems are usually used for preparing stir-fry curries or added in soups in countries like China and Vietnam. Amaranth greens are believed to help enhance eyesight.
Amaranth greens are also called as Chinese spinach, are a common leaf vegetable throughout the tropics and in many warm temperate regions. It is very popular in India. They are a very good source of vitamins including vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. Because of its valuable nutrition, many farmers grow amaranth today.
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