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Amaranth Leaves Wada

25 Mar

Thotakura Garelu

Amaranth leaves are quite nutritious and delicious green leaves grown in various parts of the world. Amaranth leaf wadas or thotakura garelu are a traditional Andhra dish. In thotakura garelu, amaranth leaves are finely chopped along with little ginger and green chiles and mixed into finely ground urad dal mixture which are then deep fried till crisp and brown on outer side.


Amaranth Leaves 2 cups packed
Urad dal 1 cup
Green Chillies 2
Ginger 1 inch piece
Cumin seeds 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for two hours.
Grind the soaked urad dal into thick smooth paste adding minimum amount of water.

Wash thoroughly and finely chop amaranth leaves.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.

In a mixing bowl, mix ground urad dal paste, chopped amaranth leaves, green chiles, ginger, cumin seeds and salt.

In a deep frying pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with urad dal mixture.
Place in on left palm and flatten it.
Make a small hole in the middle, remove from left palm and slowly leave in hot oil.
Fry on both sides until golden brown.
Repeat the same with remaining urad dal amaranth mixture.
Serve With: coconut chutney, ginger chutney and sambar.
Makes: 5 – 6 amaranth leaves wada.
Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil. So use immediately.

Right: Amaranth leaves wada / Thotakura garelu are crisp and brown outside, and soft and cooked inside.
Wrong: Amaranth leaves wada turned brown – reduce the amount of frying time or reduce the intensity of heat.
Other Names: Chinese spinach wada, red spinach vada, thotakura garelu,
Variations: Try making wada / garelu with various leafy vegetables. Variations are spinach / palakura garelu, cabbage garelu / cabbage vada etc…