Thenga Vada Recipe (Spicy Coconut Fritters)
A vegetarian Indian recipe with rice flour, all purpose flour (maida), fresh coconut - scraped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
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
rice flour(3 cups)all purpose flour (maida)(1/2 cup)fresh coconut - scraped(3/4 cup)green chillies - oarsely ground (you can also use red chilly powder)(6)salt - to taste - 2
Preheat the heat oil in a Kadai, for deep frying
sunflower oil - for deep frying - 3
When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine
rice flour(3 cups)all purpose flour (maida)(1/2 cup) - 4
The mixture should resemble breadcrumbs
- 5
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)
rice flour(3 cups)all purpose flour (maida)(1/2 cup) - 6
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
- 7
You can optionally grease your fingers with oil so they don't stick to your fingers
- 8
Make a hole in the middle of the vadai disc with your finger so it resembles a donut
- 9
Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai
- 10
Fry the vadas till golden brown and crisp
- 11
Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels
- 12
Cool slightly and serve
- 13
Serve the Thengai Vadas along with a tea time snack
- 14
You can also store them in an airtight container for up to 1 week
green chillies - oarsely ground (you can also use red chilly powder)(6)
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Thenga Vada Recipe (Spicy Coconut Fritters)
A vegetarian Indian recipe with rice flour, all purpose flour (maida), fresh coconut - scraped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
14 steps- 1
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
rice flour(3 cups)all purpose flour (maida)(1/2 cup)fresh coconut - scraped(3/4 cup)green chillies - oarsely ground (you can also use red chilly powder)(6)salt - to taste - 2
Preheat the heat oil in a Kadai, for deep frying
sunflower oil - for deep frying - 3
When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine
rice flour(3 cups)all purpose flour (maida)(1/2 cup) - 4
The mixture should resemble breadcrumbs
- 5
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)
rice flour(3 cups)all purpose flour (maida)(1/2 cup) - 6
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
- 7
You can optionally grease your fingers with oil so they don't stick to your fingers
- 8
Make a hole in the middle of the vadai disc with your finger so it resembles a donut
- 9
Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai
- 10
Fry the vadas till golden brown and crisp
- 11
Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels
- 12
Cool slightly and serve
- 13
Serve the Thengai Vadas along with a tea time snack
- 14
You can also store them in an airtight container for up to 1 week
green chillies - oarsely ground (you can also use red chilly powder)(6)
Rate this recipe
