Thotakura Undalu Recipe (Crispy Amaranth Leaves Balls)
Amaranth leaf rolled into medium sized balls and tossed with tempered spices.
Thotakura Undalu Recipe (Crispy Amaranth Leaves Balls) is an innovative recipe that is tried at our test kitchen. Amarnath leaves are usually used in a dry poriyal or subzi. But in this dish we have created a crispy fried amaranth balls and then tossed with some tempered spices. Amarnath leaves is a powerhouse of Iron, minerals and vitamins. It is considered as one of the super food and Ayurvedic friendly as well.
Serve the Thotakura Undalu Recipe along with Thakkali Rasam Recipe , steamed rice and Carrot Poriyal Recipe or just plain with Thakkali sadam.
If you are looking for more Andhra recipes here are some :
10 M
25 M
35 M
4 Servings
Ingredients
- 2 cups Green Amaranth Leaves , chopped
- 4 tablespoons Gram flour (besan)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1 inch Ginger , chopped
- Salt , to taste
- Oil To temper
- 2 teaspoon Sesame seeds (Til seeds)
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 2 Dry Red Chillies
How to make Thotakura Undalu Recipe (Crispy Amaranth Leaves Balls)
To begin making the Thotakura Undalu Recipe, add chopped amaranth leaves in a bowl add all the ingredients mentioned next.
Add little water and mix to form stick mixture. Using your hand take little of the mixture and hold it tightly to form a ball. Do the same for the rest of the mixture.
Heat a kuzhi paniyaram pan with oil. Once it is hot place the balls in each cavity and fry them till they become crispy.
Take them out and drain oil over a paper napkin. Heat a flat skillet with oil, Add sesame seeds and curry leaves and allow them to splutter for few seconds.
Add dry red chilies and hing, let them crackle for 2 seconds, add fried amaranth balls and coat the the tempering well and serve hot.
Serve the Thotakura Undalu Recipe along with Thakkali Rasam Recipe , steamed rice and Carrot Poriyal Recipe or just plain with Thakkali sadam.
