Saturday, June 23, 2007

Vada with Spinach

Same procedure as the regular Vada, except you will also add spinach to the mix.

- Soak one cup of chana daal for two hours.

- Drain the daal and coarsely grind the daal in a food processor. Do not add any water while grinding.

- Mix in 6-8 grounded green chillies, one cup of chopped onions, half cup chopped spinach, 4 tablespoons of grounded roasted sesame seeds or peanuts, half-cup of chopped coriander leaves, 20 chopped curry leaves, one tablespoon of aam choor powder and a quarter tsp of salt.

- Take a small amount of the mix (one inch diameter ball). Pat into a 3mm thick circular disk and drop it onto a nonstick baking pan. Do the same with all the mix.

- Bake at 375 degrees for 30 minutes or so, until the vada becomes brown and slightly cripsy.

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