Dal Vada with Red Amaranth leaves / Chattambado with Tambdi bajji.

Chattambado....... with Tambdi bajji .....Dal Vada with Red Amaranth leaves .............

Soak all together in a large bow ..... 2 cups Chana dal + ½ cup Urad dal + ½ cup of rice in plenty of water for 2-3 hours

In another vessel soak 1/4th cup of chana dal separately. Strain and keep separate. 

Grind Chana dal + rice mixture with some grated coconut + few red chillies + small piece of tamarind + salt ...... without water to a coarse paste. You can sprinkle some water if absolutely necessary.

You should be able to make tikkies out of them. Remove in a vessel add finely cut few curry leaves + handful of coconut pieces chopped into bits(not grated) + 2 full cups of finely chopped Tambdi bajji.

Mix all well. Keep it in fridge for 30mts. Remove and make ambado (tikkies). Heat oil and deep fry till evenly browned. Remove and put in an absorbent paper to drain off the excess oil.  Serve hot with tomato ketchup of coconut chutney.

Note: You can add onions also if you wish …… I have not.