Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lentil and spinach vada (chana dal and palak vada). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lentil and Spinach Vada (Chana dal and palak vada) is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Lentil and Spinach Vada (Chana dal and palak vada) is something which I’ve loved my entire life.
Returning back from the dreamy world to the recipe of today- Spinach Lentil fritters, commonly called "vada" in the South of India. A vada is a very popular lentil fritter which can be prepared with a lot of variations. You may experiment with various kinds of legumes and lentils, keeping base recipe the same. Palak Vada or Spinach Lentil Fritters are made with a mixed lentil with added whole spices along with greens.
To get started with this recipe, we must prepare a few components. You can cook lentil and spinach vada (chana dal and palak vada) using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lentil and Spinach Vada (Chana dal and palak vada):
- Make ready 1 cup Chana dal / Lentil soaked for 2-3 hours
- Get 10 - 15 Spinach / Palak leafs boiled
- Prepare 1 Onion chopped finely
- Get 1 Green chillies chopped finely
- Prepare inch pc Ginger an chopped finely
- Take Curry leaves few
- Get Coriander leaves few chopped finely
- Prepare a pinch Cooking soda
- Make ready Salt to take
- Make ready Oil for deep frying
Add cumin seeds, salt, coriander powder, grated ginger, chopped green chilly, red chilly powder, dry fenugreek leaves and spinach into the chana dal paste. Take spoonful of mixture and roll it out into vada. Slide the vadas into hot oil and fry the vadas until they become golden brown in colour. Transfer them on kitchen paper towel.
Steps to make Lentil and Spinach Vada (Chana dal and palak vada):
- Grind chana dal into coarse mixture. Add all the other ingredients and mix it with hand.
- Take a tennis ball size mixture and press it on one hand with the other hand, make small patties.
- Deep fry in batches until brown colour and serve hot with any chutney of your choice
Slide the vadas into hot oil and fry the vadas until they become golden brown in colour. Transfer them on kitchen paper towel. These vadas minus spinach (palak) is best eaten at the street vendor bandi with chopped onions and chat masala on it. Had boiled spinach in my fridge so made these with chana dal. On any given day, crispy and deliciously crunchy chana dal fritters sprinkled with chaat masala, a few fried green chilies on the side, paired with a cup of hot ginger chai - screams tea party!
So that’s going to wrap this up for this exceptional food lentil and spinach vada (chana dal and palak vada) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
