Crispy Spinach Vadas: A Delicious South Indian Snack Recipe
40 minutes
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About Crispy Spinach Vadas: A Delicious South Indian Snack Recipe
Dive into the vibrant flavors of South India with these irresistible Spinach Vadas! These crispy fritters are a delightful blend of earthy chana dal (split chickpeas), fresh spinach, and aromatic spices. Perfect for a quick snack, tea-time treat, or a crowd-pleasing appetizer at your next gathering.The addition of spinach gives a nutritious twist to the classic dal vada, making it a wholesome and flavorful choice. Easy to make and incredibly satisfying, these golden-brown vadas are sure to become a new family favorite. Serve hot with your favorite chutney or a cup of masala chai for the ultimate culinary experience.Get ready to impress your friends and family with this simple yet impressive South Indian recipe. Let's get cooking!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Vada Batter
- 1 cup Split Chickpea split chickpeas; soak for at least 3-4 hours, or overnight
- 10 oz Spinach fresh, packed; chopped finely
- 2 Chilies finely chopped; adjust to your spice preference, green
- 1 inch Ginger finely grated
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Leaves kashuri methi; dried
- 1/2 tsp Coriander Powder dhania powder
- 1/4 tsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
For Frying
- 2 cup Oil for deep frying; use a neutral oil like vegetable or canola oil
Instructions
Prepare the Chana Dal
- Soak the chana dal in plenty of water for at least 3-4 hours, or preferably overnight. Drain the water completely and grind the soaked dal coarsely using a blender or food processor. Add the grated ginger while grinding.
Combine the Ingredients
- In a large bowl, combine the coarsely ground chana dal, finely chopped spinach, green chilies, cumin seeds, fenugreek leaves, coriander powder, red chili powder, and salt. Mix well to ensure all ingredients are evenly distributed.
Shape and Fry the Vadas
- Heat the oil in a deep frying pan or kadai over medium heat. Once the oil is hot, take small portions of the batter and gently shape them into small, flat patties or vada.
Deep Fry Until Golden Brown
- Carefully drop the vadas into the hot oil. Fry them in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they turn golden brown and crispy. Flip the vadas halfway through to ensure even cooking.
Drain and Serve
- Once golden brown, remove the vadas from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the hot spinach vadas immediately with your favorite chutney and a cup of chai.
Recipe Notes
Expert Tips for Perfect Spinach Vadas
- For extra flavor, you can add a pinch of asafoetida (hing) to the vada batter.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy vadas.
- Adjust the amount of green chilies according to your preference for spice level.
- If the batter seems too thick, you can add a little water to adjust the consistency.
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Recipe Nutrition
Calories: 85kcalCarbohydrates: 15gProtein: 6gSodium: 855mgFiber: 4gSugar: 1g
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5 Comments
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Wow, this looks fantastic!
I’m loving this recipe already!
This looks amazing! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.