Amaranth Leaves Vada - Tambidi Bajji Ambado

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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5

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