Thenga Vada Recipe (Spicy Coconut Fritters)
Indulge in the delicious and crispy Thenga Vadas, traditional Indian fritters made with fresh coconut and a blend of rice and all-purpose flour. Perfect as a snack or an accompaniment to your evening tea, these fritters are a delightful treat that embody the essence of Indian street food.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 3 cups |
| All Purpose Flour (Maida) | 1/2 cup |
| Fresh coconut (scraped) | 3/4 cup |
| Green chillies (coarsely ground) | 6 |
| Salt | To taste |
| Sunflower oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 200 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Protein | 3 g |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 40 minutes |
| Total | 60 minutes |
Servings
| Servings | Quantity |
|---|---|
| For | 4 |
Cuisine
| Type | Details |
|---|---|
| Indian | Snack |
| Diet | Vegetarian |
Instructions
To begin making the Thenga Vada, gather a large mixing bowl and combine the rice flour, all-purpose flour (maida), coarsely ground green chillies, scraped fresh coconut, and a pinch of salt. Mix these dry ingredients thoroughly and set the bowl aside for a moment.
In a heavy-bottomed kadai or deep frying pan, preheat sunflower oil over medium heat. To ensure the oil reaches the perfect frying temperature, you can drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
Once the oil is hot enough, carefully add about one tablespoon of hot oil to the flour mixture. This step will help bind the dry ingredients together, creating a texture reminiscent of coarse breadcrumbs. Gradually add a little water to the mixture, stirring well until everything comes together to form a firm dough, similar in consistency to that used for making chapatis.
When you’re ready to fry the vadas, take a small portion of dough about the size of a lemon and flatten it between your palms to create thin discs. If desired, lightly grease your fingers with a bit of oil to prevent the dough from sticking. To give the vadas their characteristic shape, create a small hole in the center of each disc with your finger, resembling a donut.
Gently drop the prepared vadas into the hot oil, one at a time, being careful not to overcrowd the kadai, as this can lower the oil temperature and result in soggy fritters. Fry the vadas until they are golden brown and crisp, which should take about 4 to 5 minutes on each side. Use a slotted spoon to lift them from the oil, allowing excess oil to drain before placing them on a plate lined with kitchen paper towels.
Allow the Thenga Vadas to cool slightly before serving. These crispy delights are best enjoyed fresh and hot, accompanied by a steaming cup of tea or your favorite chutney. If you have leftovers, you can store them in an airtight container for up to one week, although they are at their best when freshly made.
Enjoy!
Whether served at a family gathering or as a delightful snack during a quiet afternoon, Thenga Vadas are sure to please. With their spicy kick and crispy texture, these coconut fritters embody the warmth and flavor of Indian cuisine, making every bite a cherished experience.
