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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
Log in to watch this premium content and more!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
-
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.
-
Combine ingredients
- Very finely chop the spinach, red onion, ginger, green chillies, curry leaves and dill leaves.
-
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.
-
Shape vadai
- Scoop out golf-ball sized portions and flatten in the middle of the palm to little disks.
-
Fry vadai
- Heat up oil in a pan.
- Slowly slip the flattened Dahl into the oil, deep-fry until golden brown and crisp.
Plate and Serve!
Place cooked Vadai on a paper towel-lined plate before plating and serving.
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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
Nutrition
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