Lentil and Spinach Vadas... for the 4 O' Clock Frenzy!

So much keeps happening in my kitchen everyday, but the time I have almost nothing to offer anyone and I keep opening and shutting the refrigerator and looking around in every possible jars and bottles, is at 4 O' clock. Literally! That is my weakest time. I do not load up on store-bought snacks (except for some biscuits and assorted nuts), so anyone landing at my place during an odd hour, would wonder whether I actually do any cooking! One such day passed most recently and that is when the Lentil and Spinach Vadas were made. To satisfy the souls at home during non lunch/dinner time. Lentil Vadas are a typical South Indian offering, minus the spinach which I added just to up the nutrition quotient. This is a life-saver when you have to cook up a vegetarian evening snack. I have successfully served it as a starter during a party too!

Yellow Split Peas/Chana Dal - 400 grams
Spinach Leaves (Stalks removed, only the leaves) - 200 grams
Onion - 1, chopped fine
Green Chillies - 2, finely chopped
Ginger - 2.5 cm, finely chopped
Curry Leaves - 12, finely chopped
Salt - as required
Vegetable Oil - for deep frying

Take the yellow split peas in a bowl, wash well, and soak it in water for an hour (pics 1, 2, 3 and 4).
Take the spinach leaves in a colander, wash well till squeaky clean (pic 5)
Cook the spinach in a large saucepan with just the water clinging on to the leaves after washing them. Donot add extra water (pic 6).
Stir occasionally for a minute or just until wilted (pic 7).
Set aside till cool and chop finely (pic 8).
Drain the yellow split peas, transfer it in to a blender and blend it into a coarse paste, without adding ANY water. You want some of the peas to remain whole to give the vadas the texture (pic 9).

Get the onions, ginger, curry leaves and green chillies, chopped and ready (pic 10).
Tip in the yellow peas coarse paste, the onion, ginger, curry leaves, green chillies and the chopped spinach into a bowl along with salt and mix well (pic 11).
The paste will be thick.
Divide the mixture into portions, about the size of a golf ball, and slightly flatten each one of them into a small round patty (pic 12 & 13).

Heat the oil in a deep fryer and fry 2 to 3 vadas at a time, till they are golden brown in colour.
Drain them onto a kitchen towel and serve with a dip/chutney of your choice.

I have served them, here with a simple coconut chutney. You just need to blitz some grated coconut, green chillies and some curry leaves with salt to make it.

These vadas of mine, go to the Ganesh Chaturthi Event  hosted by dear friend, Priti Singh of Indian Khana.

FestiveFood Ganesh Chaturthi.jpg

Lots of happiness and love:)


Indian Khana said…
Looks extremely yum and adding spinach is great ...thanks for the wonderful entry :)
yummy dear... love the vada very much...
Priya Suresh said…
I dont mind munching some, super crispy vadas.
Sangeeta Madhav said…
Thanks Priti and most welcome!
Sangeeta Madhav said…
If u happen to come to Singapore, please be my guest!!!
Sangeeta Madhav said…
Thanks Priti and most welcome!
I agree - with the 4 O'clock...
Lovely and tasty Vada

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