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CRISPY CHANA DAL THOTAKURA VADAS

Crispy Thotakura Vadas with Chana Dal Twist

TCrispy Thotakura Vadas with Chana Dal offer a crunchy, protein-rich delight packed with the earthy taste of amaranth leaves. These vadas combine soaked dals, aromatic spices, and fresh greens for a flavorful tea-time snack. Shaped on a banana leaf and fried to perfection, they turn golden and crisp outside while staying soft inside. Served with spicy ginger chutney, they bring tradition and health together in every bite.


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Golden fried Chana Dal Thotakura Vadas served with spicy ginger chutney, crispy outside and soft inside – a healthy tea-time delight.¯

Tips & Tricks for Perfect Crispy Chana Dal Thotakura Vadas

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For extra crispiness, ensure both dals are fully strained to remove moisture before grinding. Avoid adding water while blending—this keeps the batter tight and the vadas intact. Flattening them on a banana leaf gives the right shape and makes handling easy. Fry on medium heat to cook evenly and prevent burning. You can add curry leaves or crushed garlic for added aroma. Serve immediately with hot chutney for best flavor and texture.

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     Step-by-Step Recipe : Crispy Chana Dal Thotakura Vadas

INGREDIENTS

  • 1 cup Chana Dal (Bengal gram), soaked overnight
  • 1/2 cup Urad Dal (black gram), soaked overnight
  • 2 cups Thotakura (Amaranth) leaves, finely chopped
  • 1/2 cup onions, finely chopped
  • 1/2 tbsp ginger, minced
  • 2 green chillies, finely chopped
  • 1/2 tsp saunf (fennel seeds)
  • 1/2 tsp ajwain (carom seeds)
  • 1 tsp red chilli flakes
  • 1/2 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Oil for deep frying

   

​South Indian Thotakura vadas made from Chana and Urad dal with fresh greens and spices, served hot and crispy with chutney.

PREPARATION STEPS

1. Soak and Strain Dal:

  • Soak the Chana Dal and Urad Dal overnight (or at least 6–8 hours).
  • Strain thoroughly to remove all water. The dals should be as dry as possible.

2. Grind the Dals:

  • In a mixer grinder, add the strained dals, salt, and turmeric.
  • Grind to a coarse paste without adding water.
  • Transfer the mixture into a large mixing bowl.

3. Mix the Ingredients:

  • Add finely chopped Thotakura leaves, onions, ginger, green chillies, saunf, ajwain, red chilli flakes, and black pepper to the dal paste.
  • Mix everything thoroughly to form a uniform batter.

4. Shape the Vadas:

  • Heat oil in a deep frying pan over medium heat.
  • Take a small portion of the batter and place it on a greased banana leaf or plastic sheet.
  • Flatten slightly and make a hole in the center (like a doughnut).

5. Fry the Vadas:

  • Carefully slide the shaped vadas into the hot oil.
  • Fry in small batches until golden brown and crispy.
  • Flip occasionally for even cooking on both sides.

6. Serve Hot:

  • Drain on paper towels.
  • Serve hot with spicy ginger chutney or coconut chutney.



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