Amaranth Leaves Wada

Thotakura Garelu

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 amaranth leaves wada hot with coconut chutney and sambar.

Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil. So use immediately.