I prepared Palak Parupu Vadai for Saraswathi Pooja and this is my debut in making vadas. I was lucky that it came out really well and my hubby liked it very much.
- Channa Dal – 2 cups
- Shallots (finely chopped) – 3 or Onions – 1/4
- Spinach / Palak(finely chopped) – 1/2 cup
- Green Chillies(finely chopped) – 2
- Ginger(finely chopped) – 1 tbsp
- Sombu/Saunf – 2 tsp
- Asafoetida/Hing – up to 1/4 tsp
- Curry leaves(finely chopped) – 5 nos
- Few sprigs of Cilantro/Coriander leaves(finely chopped) – 2 tbsp
- Salt to taste
- Soak Channa Dal for 2 hrs. Drain the water and grind it to a coarse paste. If you like it spicy then add red/green chillies while grinding (Since I used blender I had to add water to grind and ended up making a fine paste).
- To the semi ground paste add chopped onions, palak, chillies, ginger, saunf, asafoetida, curry leaves, cilantro and salt and mix it well into a dough.
- Divide the dough in equal portions. Grease hand with oil and make a small ball and then flatten it with your palms. You can even place the dough on a wax paper or a kitchen towel and flatten the same.
- Heat oil in a pan and fry the vadas to golden brown in a medium flame. To ensure its cooked inside, you can fry the vadas in two cycles. First fry it for couple of minutes and place it on a paper towel/tissues when it is semi cooked. Once it cools down add it to the hot oil and fry it to golden brown.
- Serve hot vadas with Tomato Ketchup or Pudhina/Coriander Chutney. It tastes awesome.
- You can skip Palak and make only parupu vadas.