Amaranth Leaves Wada

25 Mar

thotakura_garelu
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.

Ingredients:

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…

Advertisements

5 Responses to “Amaranth Leaves Wada”

  1. Shubha Ravikoti March 25, 2009 at 4:37 pm #

    Hey lovely recipe…:) looks so nice and crispy…:)
    I also had a quick question. Can u add me in the talimpu food aggregator?… Can u let me what details i need to give u for the same??

  2. anusharaji March 25, 2009 at 7:13 pm #

    your website is already in my foodblogs.

  3. Deepti Satish October 28, 2009 at 4:07 am #

    Hey Raji,

    Tried the wada. Came out good. Didn’t look as perfect as your pictures but the taste and crispiness was there. Thanks a ton!

  4. Raji November 4, 2009 at 12:16 pm #

    @Deepti Satish taste is all that matters 🙂 thx for leaving a comment

Trackbacks/Pingbacks

  1. Masala Garelu » Talimpu - January 8, 2011

    […] to adjust the flame to not burn the garelu but to cook them inside. Variations: You can also check amaranth leaves garelu, Dahi Vada and cabbage garelu here. Other Names: Masala Garelu, Masala Vada, Masala […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: