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| Main Ingredients | Spinach Leaves, Split Skinless Black Gram |
| Cuisine | Tamil Nadu |
| Course | Snacks and Starters |
| Prep Time | 41-50 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Spinach Vadai
- 1 cup Spinach Leaves chopped
- 1/2 cup Split Skinless Black Gram soaked
- 2 Dried red chillies stemmed
- to taste Salt
- a pinch Asafoetida
- 1 cup Semolina soaked
- 1 cup Cabbage shredded
- 4 Green chillies finely chopped
- 1/2 teaspoon Ginger paste
- 1/2 cup Scraped coconut
- for deep-frying Oil
Method
- Drain the black gram. Grind with dried chillies, salt and asafoetida to a coarse paste with sufficient water.
- Put the semolina in muslin cloth and squeeze out to remove the excess water.
- Mix gram mixture, semolina, cabbage, green chillies, ginger paste, coconut and spinach in a bowl.
- Heat oil in a kadai. Drop a spoonful of mixture and deep fry on medium heat till golden brown and crisp.
- Drain on an absorbent paper and serve hot.
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