Mixed Dal - Spinach Vada ~ Palakoora Vadalu

A fritter of some kind commonly called vada / bajji is usually included in festive menus among south Indians. Pakodas don't figure in the menu as they contain onions, at least in our family. Vadas usually involve soaking and grinding the lentils whereas bajjis are made with vegetable slices dipped in a batter of spicy chickpea flour. The latter is easier as no grinding is involved but both involve deep frying which I usually avoid. These vadas happened because of the thaali theme or otherwise I would have been content with some microwaved papad. My husband needs to thank Valli for sure. 😀
These vadas are made along the lines of masala vadas / chana dal vadas which happen to be my favorite among the vada category and used to be a 'must to have dish' on my birthdays while growing up. Why not include something I like if I am going to fry anyway? was my thought process when I made these. I made it with a mixture of pulses / dals as we sometimes do and also added some spinach instead of onions as it was a festival day. BTW Kannadigas call the masala vada/ vade made without onion as ambode and it is a popular festival snack among Brahmin community. Add some minced onion for extra flavor if not serving on auspicious days. These cripsy vadas make a great addition to any festival meal like this one which I made for Navratri / Dasara or a party platter, when served warm. They also make a great afternoon snack. 

Ingredients: 
1/2 cup split chickpeas (pachi senagapappu / chana dal)
1/4 cup skinned black gram (minapappu / urad dal)
1/4 cup pigeon peas (kandi pappu / toor dal)
2 spicy green chilies / or as needed 
Salt as needed
1 cup washed and finely chopped fresh spinach
A handful of cilantro, roughly minced
2 stalks of curry leaves, roughly minced
Oil to fry vadas

Directions:
* Rinse the dals / lentils with water and drain. Soak them in water for about 2 to 3 hours. 

* Drain the lentils in a colander until all the water is completely gone. Portion out a handful of soaked lentils and keep aside.
* Grind the rest of the lentils along with salt and green chilies to a slightly coarser batter, without adding any water. (I usually grind it in my food processor.)
* Transfer the batter to a wide bowl and add the saved lentils which were not ground and chopped greens. Mix well to combine.

* Meanwhile, heat oil for frying a in a thick bottomed pan or a kadai. The oil should be hot enough to fry but not reach a smoking point. When one drops a pinch of vada batter into the hot oil, it should immediately swim to the surface of the oil which means the oil is ready for frying. If not then heat the oil for some more time. 
* Take a small lemon sized portion of the batter onto your non dominant hand and pat it into a thick disc. (I forgot to click for these steps.)
* Drop it into the hot oil from the sides carefully. Add as many discs as the pan holds without over crowding. Fry them on low medium flame until they turn golden brown on both sides, flipping them now and then. Don't fry them on high heat since they would be under cooked inside while getting brown faster from the outside. Remove them with a slotted spoon and drain them on a plate covered with paper towel.
* Repeat the steps with the remaining batter. 
* Enjoy vadas as part of a festive meal or as an evening tea time snack.
 

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