Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 cup spinach, finely chopped
- 1/2 cup onion, finely chopped
- 2-3 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- Salt to taste
- Oil for deep-frying
Special equipment needed:
- Food processor or blender
- Deep-frying pan
Step-by-step instructions:
1. Soak chana dal in water for 2-3 hours. Drain the water and grind it in a food processor or blender to a coarse paste.
2. In a mixing bowl, add the ground chana dal, chopped spinach, onion, green chilies, coriander leaves, ginger paste, garlic paste, cumin seeds, and salt. Mix well to combine.
3. Heat oil in a deep-frying pan over medium heat.
4. Take a small portion of the mixture and shape it into a ball. Flatten it slightly to form a vada shape.
5. Carefully drop the vada into the hot oil and fry until golden brown on both sides.
6. Remove the vada from the oil using a slotted spoon and place it on a paper towel to remove excess oil.
7. Repeat the process with the remaining mixture.
Time:
Preparation time: 3 hours (including soaking time)
Cooking time: 20-25 minutes
Temperature:
Medium heat for deep-frying
Serving size:
Makes 12-15 vadas
Nutritional information:
Calories: 150 kcal
Fat: 8 g
Carbohydrates: 15 g
Protein: 6 g
Fiber: 4 g
Substitutions for ingredients:
- Chana dal can be substituted with yellow split peas or moong dal.
- Spinach can be substituted with kale or collard greens.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
Variations:
- Add grated carrots or beets to the mixture for added nutrition and color.
- Add grated coconut or sesame seeds for a crunchy texture.
- Add garam masala or curry powder for a spicy flavor.
Tips and tricks:
- Make sure to drain the water from the soaked chana dal before grinding it.
- Do not overmix the mixture as it will become too soft and difficult to shape.
- Fry the vadas in small batches to ensure even cooking and prevent overcrowding in the pan.
Storage instructions:
Store the leftover vadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
Serve the vadas on a platter with a side of chutney or yogurt dip.
Garnishes:
Garnish the vadas with fresh coriander leaves or grated coconut.
Pairings:
Serve the vadas with masala chai or a refreshing glass of buttermilk.
Suggested side dishes:
Serve the vadas with a side of steamed rice or roti.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a tablespoon of rice flour or besan (gram flour) to the mixture to bind it together.
- If the vadas are too soft, add a tablespoon of semolina (sooji) or breadcrumbs to the mixture to make it firmer.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it.
- Use fresh oil for deep-frying to prevent the vadas from absorbing too much oil.
Food history:
Parippu vada is a popular snack in Kerala, a state in southern India. It is traditionally made with chana dal and spices and is a favorite among locals and tourists alike.
Flavor profiles:
The spinach parippu vada is a savory and spicy snack with a crispy exterior and a soft and flavorful interior. It has a nutty and earthy flavor from the chana dal and a fresh and herbaceous flavor from the spinach and coriander leaves.
Serving suggestions:
Serve the spinach parippu vada as a snack or appetizer at parties or gatherings. It is also a great snack for tea time or as a mid-day snack.
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Region: Indian