Ingredients

  • Yields 15 pieces
  • 2 cups channa dahl

  • handful spinach leaves

  • 1 small red onion 

  • 2 tbsp ginger

  • 2 green chillies 

  • 2 sprigs of curry leaves

  • 2 sprigs of dill leaves 

  • 1/3 tsp turmeric powder

  • 1 tsp cumin seeds

  • salt as per taste

  • pinch of asafoetida powder (optional)

  • oil for deep-frying

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Recipe Courtesy of
Asian Food Network

Spinach & Dahl Vadai

There are many uses of Dahl in Indian cooking, as lentils are a huge source of protein for Indian vegetarians. This South Indian recipe, with added spinach, is flavorsome with a crunchy amalgamation of spices – making this crispy delight great as a snack for anytime, or to accompany one of India’s many mixed rice meals.
  • Easy
  • 150 min
  • 15 min
  • 15 min
  • 5 steps
  • 12 Ingredients
  • Easy
  • 5 steps
  • 12 Ingredients
  • 150 min
  • 15 min
  • 15 min

Instructions

  1. Prepare dahl

    • Soak dahl in water for 2 hours 
    • Rinse and drain. It’s very important for the dahl to be drained dry, or it will be difficult to shape later.
    • Set aside 3tbsp of dahl. 
    • Blend the rest of the dahl coarsely. 
    • Pour out to a large mixing bowl. 


  2. Combine ingredients

    • Very finely chop the spinach, red onion, ginger, green chillies, curry leaves and dill leaves.
    Combine ingredients


  3. Mix chopped ingredients with dahl

    • Add all the chopped ingredients into the mixing bowl together with the dahl. 
    • Add in salt, asafoetida, turmeric powder and cumin seeds. 
    • Mix all the ingredients thoroughly. 
    • Add in the whole dahl that was previously set aside. 
    • Taste and adjust salt seasoning  to suit taste. 
    • Let the mixture rest for 10 minutes so that the moisture from the ingredients will combine everything together. 
    Mix chopped ingredients with dahl


  4. Shape vadai

    • Scoop out golf-ball sized portions and flatten in the middle of the palm to little disks.
    Shape vadai


  5. Fry vadai

    • Heat up oil in a pan.
    • Slowly slip the flattened Dahl into the oil, deep-fry until golden brown and crisp. 
    Fry vadai


Plate and Serve!

Place cooked Vadai on a paper towel-lined plate before plating and serving.

Plate and Serve!

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Ingredients
  • Yields 15 pieces
  • 2 cups channa dahl

  • handful spinach leaves

  • 1 small red onion 

  • 2 tbsp ginger

  • 2 green chillies 

  • 2 sprigs of curry leaves

  • 2 sprigs of dill leaves 

  • 1/3 tsp turmeric powder

  • 1 tsp cumin seeds

  • salt as per taste

  • pinch of asafoetida powder (optional)

  • oil for deep-frying

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