Clearcals

Serving Size 1 Large Piece (50 g)
Calories130.0 kcal
Carbs9.0 g (36.0 kcal)
Protein4.1 g (16.3 kcal)
Fats8.6 g (77.7 kcal)

Amaranth leaves vada recipe

Name: Amaranth leaves vada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Ingredients: 70 Milliliter of Sunflower oil; 3 Table Spoon of Bengal gram dal; 100 Grams of Black gram dal; 50 Grams of Red and green mix amaranth leaves; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 10 Grams of Curry leaves; 2 Grams of Ginger fresh; 50 Grams of Onion small; 1 Grams of Asafoetida; 10 Grams of Chillies red; 10 Grams of Coconut kernal dry; 1 Tea Spoon of Salt; 100 Milliliter of Water

Amaranth leaves vada is made from black gram dal and Bengal gram dal. Black gram is rich in iron, protein, magnesium, it helps build immunity and perform normal bodily functions. But they are high in fat as they are fried adding to the unhealthy quotient.

Cooking time: 15 minutes

Serves: 9 persons

Ingredients

Sunflower oil

70 Milliliter

Bengal gram dal

3 Table Spoon

Black gram dal

100 Grams

Red and green mix amaranth leaves

50 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Curry leaves

10 Grams

Ginger fresh

2 Grams

Onion small

50 Grams

Asafoetida

1 Grams

Chillies red

10 Grams

Coconut kernal dry

10 Grams

Salt

1 Tea Spoon

Water

100 Milliliter

Instructions

Preparing batter

Firstly, in a large bowl wash and soak bengal gram dal black gram dal, and red chili for 2 hours. Further, drain off the water and rest for 10 minutes, so that all water will be drained off. Transfer the dal to a blender and blend to a coarse paste without adding any water. Add just a tsp of water if required

Mixing

Now transfer the coarse dal paste into a large mixing bowl. Add in green chilli, inch ginger, onion, few curry leaves, coriander leaves, amaranth leaves, a pinch of asafoetida and salt to taste. Combine them well.

Frying

Furthermore, grease your hand with oil and prepare small balls, flatten the vada, and deep fry in hot oil. also stir occasionally till the vada turns golden and crisp.

Serving

Serve vada immediately.

Nutrition Label