Thenga Vada Recipe (Spicy Coconut Fritters)
Total Time: 60 minutes
Cuisine: Indian
Ingredients:
- salt
- flour (maida)
- green chillies oarsely ground (you can also red chilly powder)
- coconut scraped
- rice flour
- sunflower oil
Instructions:
- To begin making the Thenga Vada Recipe, first mix the rice flour, maida, coarsely ground chillies, scraped coconut and salt in a mixing bowl and set it aside
- Preheat the heat oil in a Kadai, for deep frying
- When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine
- The mixture should resemble breadcrumbs
- Add a little water to the thengai vadai flour mixture and mix well till everything comes together to form a firm ball of cough (similar to the dough formed for chapatis)
- When you are ready to fry the vadai, take a small lemon sized ball of the dough and flatten it on your hand to make thin discs or vadas
- You can optionally grease your fingers with oil so they don't stick to your fingers
- Make a hole in the middle of the vadai disc with your finger so it resembles a donut
- Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai
- Fry the vadas till golden brown and crisp
- Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels
- Cool slightly and serve
- Serve the Thengai Vadas along with a tea time snack
- You can also store them in an airtight container for up to 1 week