Nippattu , Thenga Vade, Thattai Vade These are the various names for this.
Iyengar’s (my community) call it as Thenga Vade usually made this on the Gokulashtami and other festivals too. This is my mother's version of Thenga Vade.
She does make 2 types of which i am posting one. Will post the other one next time. It can be eaten as a savory snack.
Prep Time : 15 Mins
Frying Time : 15 Mins
Store it in Airtight box - 10 days
Recipe Source - My mom
Ingredients
- Thenga / Coconut , grated - 4 tsp
- Byadagi chillies / Red chillies - 3-4
- Rice flour - 2 cups
- Thenkol flour - 4 tsp Or Urad dal flour
- Salt to taste
- Kadle kai pudi / Crushed roasted peanuts - 2 tbsp
- Asafoetida / Hing
- White sesame seeds- 1 tsp
- Karvaple / Crushed curry leaves - 2 tsp
- Grind coconut and red chillies in a mixer make a thick paste using little water
- Take a large bowl add all ingredients and & coconut , chilli paste , make dough using little water if needed
- Heat oil in a pan on low flame
- Take a large plastic sheet and take a small portion and press into your fingers and make a hole in the centre
- Rest the dough make it same way
- Deep fry on medium flame till golden brown color
| Copyright © Malas - Kitchen 2012 | | All rights reserved |
interesting and lovely crispy thenga vade
ReplyDeleteYour recipes are good but you never specify the quantities properly. For instance in this recipe you have not mentioned the amount of peanut powder needed. Please specify quantities, Thank you.
ReplyDeleteThank you kalyani, Will do !!
ReplyDelete