Name: Palak Vada
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (60 vadas, 3 per person)
Cuisine: South Indian
Ingredients: 4 cups Chana Dal (soaked for 6-8 hours); 1 cup Urad Dal (soaked for 6-8 hours); 4 cups Spinach (finely chopped); 2 large Onions (finely chopped); 0 numbers Green Chilies (finely chopped); 2 tablespoons Ginger; 2 teaspoons Cumin Seeds; 0 to taste Salt; 0 sprigs Curry Leaves (finely chopped); 0 for frying Oil

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How to Prepare

Drain the soaked dal and grind it coarsely with minimal water to form a thick batter.
Wash and finely chop the spinach (palak).
In a mixing bowl, combine the ground dal, chopped spinach, finely chopped onions, green chilies, ginger paste, cumin seeds, salt, and curry leaves. Mix well.
Heat oil in a deep frying pan over medium heat.
Take small portions of the mixture, shape them into flat vadas (discs), and carefully slide them into the hot oil.
Fry the vadas in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove with a slotted spoon and drain excess oil on paper towels.
Serve hot with coconut chutney or sambar.