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Thotakura Vadiyalu ( Spinach and Moong Dal Pakoras)

 Thotakura Vadiyalu ( Spinach and Moong Dal Pakoras)


This is a simple , yet delicious crunchy snack that is a specialty of Andhra Pradesh.  Thotakura Vadiyalu ( Amaranthus/ Spinach and Moong Dal Pakoras) are usually served as a part  of a meal and goes very well with rice, sambhar and rasam. This is a great way to incorporate spinach in the meal. For this recipe, we use moong dal with the skin ( pottu pesarapappu / chilka moong dal). It is then removed before cooking. This recipe can also be made with yellow moong dal. 

The health benefits of Spinach is well known. It is rich in Iron, Magnesium, Vitamins , benefits eye health and is said to reduce blood pressure.

Moong dal is packed with nutrients and contains antioxidants. It is rich in Potassium, Magnesium and Fiber.
So, a combination of two healthy foods in a crunchy avataar, is something one should include in your diet.

Ingredients:

1 Cup Moong Dal with green skin ( Or Yellow Moong)
1 Bunch Amaranthus/ Spinach 
1 Tsp Ginger Garlic Paste
1 Tsp Jeera
2 Tsp Chilli Powder
Salt to taste
1/2 Tsp Turmeric Powder
Oil for deep frying

Let's get started:

Soak and wash the Amaranthus well till the water runs clean. Drain.
Chop the Amaranthus finely and keep aside.
Wash and soak the Moong Dal for about 4 hours in plenty of water. 
Rub the Moong Dal till the skin separates from the Moong Dal. Wash till the water runs clean and most of the skin is removed. Drain all the water.
If using Yellow Moong Dal, soak for four hours. Then wash well and drain.
Grind the washed and drained Moong Dal without adding any water. It has to be a slightly coarse paste.
Remove to a bowl. Add the Ginger Garlic Paste. Jeera, Chilli Powder. Salt and Turmeric Powder and mix well. 
Heat oil for deep frying.
Add the Finely chopped Amaranthus to the Dal mixture and mix well. 
Drop small flattened balls in the hot oil and deep fry on medium  heat till deep golden brown and cooked through.
Drain and serve hot.

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