Ingredients

• 200g - urad dal
• 1 cup - finely chopped amaranth leaves
• 2.5 cups - water
• 2 - green chillies, finely chopped
• 1/4 tsp - asafoetida
• 1 tsp - peppercorns
• 1 inch piece - ginger, finely chopped
• 6 - curry leaves
• 2 tbsp - finely sliced onion
• 1/2 tsp - salt
• 3 - 4 tbsp - water (for grinding)
• 250 ml - oil

How to Make Amaranth Leaves Vada - Tambidi Bajji Ambado

• Wash and clean amaranth leaves and drain out the water thoroughly. Then chop it finely.
• Chop ginger, green chilli and curry leaves. In a bowl, mix hing, peppercorns, chopped ginger, green chillies and curry leaves.
• Wash and soak urad dal for 1 hour. Drain out the water completely.
• Grind urad dal to a thick and smooth paste in a mixer. Sprinkle 3 - 4 tbsps of 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.
• Heat oil in a kadai. Reduce heat to medium and drop a tsp of amabado and fry till it is golden in colour on both sides.
• Drain and place it on a kitchen towel so it absorbs the excess oil in it.
• Recipe Courtesy: Niya's World