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Sunday, October 26, 2008

Palak Parupu Vadai

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
  • Oil
  • 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.
Serving Suggestion
  • Serve hot vadas with Tomato Ketchup or Pudhina/Coriander Chutney. It tastes awesome.
  • You can skip Palak and make only parupu vadas.