Jan 6, 2012

Amaranth Leaves Vada / Tambidi Bajji Ambado / Keera Vadai

Amaranth Leaves Vada / Thambidi Bhajji Ambado / Keerai Vadai

A tasty & crispy vada made of amaranth leaves. A perfect snack !!!!

Soaking time: 1 hour

Makes: 18


200 g ( 1 cup ) urad dal

1 cup ( 75 - 100 g ) finely chopped Amaranth leaves

2 1/2 cup water ( for soaking )

2 green chillies. finely chopped

1/4 teaspoon hing ( asafoetida )

1 teaspoon peppercorns

1 - inch piece ginger, finely chopped

1 spring curry leaves or 6 nos

2 tablespoon finely sliced onion / 5 shallots (optional )

1/2 teaspoon salt ( or to taste )

3 - 4 tablespoons water ( for grinding )

250 ml oil for frying


Wash and clean amaranth leaves and drain out water thoroughly. Then chop finely.

Chop ginger, green chilli and curry leaves. In a bowl, mix hing ( asafoetida ), peppercorns and chopped ginger, green chillies and curry leaves.

Wash and soak urad dal for 1 hour. Drain out water completely.

Grind urad dal to a thick and smooth paste in a mixer. Add / sprinkle 3 - 4 tablespoons water during grinding.

Transfer this vada batter to another flat bowl and mix it with chopped ingredients, peppercorns, hing , finely sliced onion, chopped amaranth leaves and salt to taste ( Finally add salt ). Prepare immediately and do not keep the batter not more than five minutes.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the amabado / vada / bonda batter ( 7 - 8 vadas at a time ) and fry till golden color on both the sides. Avoid frying on high heat.

Drain and place on kitchen towel to absorb excess oil.

Serve as an evening snack with Tomato sauce or Coconut chutney or Sambar.

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