Palak Vada | Spinach Lentil Fritters

Palak Vada

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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

Palak Vada
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu

Week 3 – Snacks of our choice (Vada Varieties)

Day 1 is Ponk Vada

Pin this for Later!How to make Palak Vada

Step By Step Pictures to make Palak VadaHow to make Palak Vada 1 How to make Palak Vada 2 Spinach Fritter

Palak Vada | Spinach Lentil Fritters

Ingredients Needed:

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.

Spinach Lentil Vada

Palak Vada | Spinach Lentil Fritters

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.
Course Appetizers & Starters
Cuisine India
Keyword Vada Recipes
By Cook Method Deep Fried
Occasion Evening Snack, Party, Weekend Special
By Diet Gluten Free, Protein Rich
Dish Type Deep Fried Dishes
Author Srivalli

Ingredients

  • 2 cups Spinach Leaves finely chopped
  • 1 /2 cup Chana Dal / Bengal Gram
  • 1 /2 cup Urad Dal / Black Gram
  • 1 inch Ginger
  • 2 to 3 Green Chilies
  • 1 cup Onions finely chopped
  • 1/4 cup Coriander Leaves finely chopped
  • Handful Curry Leaves
  • 1 tsp Cumin Seeds
  • 1 no Green Chillies finely chopped
  • A Pinch Asafoetida / Hing
  • Salt to Taste
  • Cooking Oil for deep frying

Instructions

  • 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.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

 

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