Spinach Masala Vada (3 Pcs) Recipe
Crispy and savory deep fried fritter made from chana dal and spices.
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Ingredients
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Vada batter
Spices & seasoning
For frying
Method
Vada batter
- 1
Soak dal
Rinse 1 cup chana dal under running water until water runs mostly clear. Soak dal in fresh water for 2 to 3 hours at room temperature until slightly plump but not mushy. Drain thoroughly.
- 2
Prep spinach and aromatics
Wash spinach leaves well, remove thick stems, and roughly chop. Finely chop 1/2 cup onion, 1 tablespoon green chilies, 2 tablespoons cilantro, and chop curry leaves. Lightly crush 2 tablespoons green peas (if using).
- 3
Wet grind dal
In a blender or food processor, add the drained chana dal and pulse to a coarse, sandy texture — not a smooth paste. Use short pulses and scrape sides. Add 2 tablespoons water only if necessary to help blades; avoid making batter runny. The mixture should be grainy and hold shape when pressed.
- 4
Combine ingredients
Transfer the coarse dal to a mixing bowl. Add chopped spinach, chopped onion, green chilies, grated ginger, cilantro, curry leaves, lightly crushed peas, 2 tablespoons rice flour, 1/8 tsp baking soda (optional), 1 tsp salt, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1 tsp cumin seeds, and 1/8 tsp asafoetida if using. Mix thoroughly until combined. The moisture from spinach and onion will bind the mixture; if mixture feels too loose, add up to 1 tablespoon more rice flour. Aim for a thick, moldable mixture that holds shape when pressed.
- 5
Rest
Cover the bowl and rest the mixture for 10–15 minutes. This helps flavors meld and rice flour hydrate slightly, improving binding.
Shaping & frying
- 6
Heat oil
Pour about 1.5–2 cups vegetable oil into a deep frying pan or kadai to achieve a depth of about 1.5 inches. Heat over medium heat to 350°F (175°C) or until a small piece of batter sizzles and rises slowly to the surface.
- 7
Shape vadas
Wet your palms slightly to prevent sticking. Divide the mixture into 3 equal portions (each about 1/3 of total). For each portion, shape into a round patty about 2 to 2.5 inches diameter and 1/2 inch thick. Press the center slightly to form an indentation so they cook evenly. If mixture is sticky, dust hands with a little rice flour.
- 8
Fry first batch
Carefully slide 1–2 patties into hot oil without overcrowding. Reduce heat slightly to maintain a steady medium, so exterior crisps without burning. Fry for about 3–4 minutes on the first side until golden brown, then flip and fry another 3–4 minutes until evenly deep golden and crisp. Keep pan temperature steady (around 325–350°F).
- 9
Drain & repeat
Use a slotted spoon to remove vadas and drain on paper towels or a wire rack. Repeat shaping and frying for remaining portions. If oil smokes or vadas brown too quickly, lower heat. If they take too long to color, raise slightly.
- 10
Serve
Allow vadas to rest for 2 minutes after frying — they crisp further as they cool. Serve 3 hot Spinach Masala Vada with coconut chutney, green chutney, or tamarind sauce.