Palak Vada or Spinach Lentil Fritters are made with a mixed lentil with added whole spices along with greens. These surely make a delicious evening snack.
When I decided on making Vadas as the theme for this week, I had to first check with both the blogs to ensure that I haven’t blogged on these. I do have palak paneer vada and palak pakoda already done.
Since I had settled on vada, I then had to think on those lines to make some difference. When we call something a vada, it’s mostly with some lentil as the base, so its chana dal or Urad dal or moong dal.
This made me think that maybe I could mix the lentils and make something different. I decided to use both chana dal and Urad dal as the base and made different vadas, by changing the main ingredients.
Palak Vada is made with an equal amount of chana dal, urad dal along with different ingredients to make it a wholesome meal. I had planned it for one of our Saturday dinners, where I had planned for three different vadas.
So next in the Vada Series for BM#104 Sweets & Snacks, I have Palak Vada while you can read about another traditional snack in Cooking 4 all Seasons
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
Day 1 is Ponk Vada
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Step By Step Pictures to make Palak Vada
Palak Vada | Spinach Lentil Fritters
2 cups Spinach Leaves finely chopped
1/2 cup Chana dal / Bengal Gram
1/2 cup Urad dal / Black Gram
2 to 3 Green Chilies
1 cup Onions finely chopped
1/4 cup Coriander Leaves finely chopped
Handful Curry Leaves chopped
1 inch Ginger
1 tsp Cumin Seeds
A Pinch Asafoetida / Hing
1 no Green Chillies
Salt to Taste
Cooking Oil for deep frying
Wash and rinse the lentils separately for at least 4 hours.
Grind the Urad dal with just enough water to a fluffy batter.
Save 2 tsp of chana dal and grind the rest of the Chana dal to a semi coarse paste.
Make a paste of ginger and 3 green chilies, finely chop one chili.
Wash and finely chop the spinach leaves.
In a wide bowl, add all the ingredients together.
Heat a Kadai with oil, take a small portion of batter, flatten as you would with your regular vadas, and gently slide into the hot oil.
Cook on a medium flame for the vadas to be cooked from within as well.
Cook on both sides and drain with a slotted ladle onto a kitchen towel.
Serve hot with chutney.