For the final day of this week’s blogging marathon, under ‘Diwali Snacks’, I made these crispy and delicious Spinach Lentil Fritters. After making spicy gathiya and dry gulab jamun, I wanted to make something hot to serve for Diwali. These palakura masala vada are perfect to make for the festival.
What are Masala Vada?
Masala vada are South Indian style deep fried lentil fritters. Traditionally they are made with lentils, usually split peas (chana dal) and sometimes in combination with urad dal.
Ingredients for Spinach Chana Vada:
Main ingredient for any masala vada is Chana dal or split pea lentils. They are soaked and coarsely ground to a paste. Optional additions of finely chopped onions, mint and garlic are added to the mixture. They are then deep fried until golden. When deep fried these fritters get crispy on the outside and light on the inside.
Spinach Chana Masala Vada:
I added chopped spinach for a change and they turned out great. Onions, garlic, ginger and cilantro make these spicy and extra special.
How to Serve?
Serve these hot for snack and they will all be gone in no time. My son came back for thirds and was very disappointed to see them all gone :-)That means this is going to be a hit with kids as well.
Masala Vada for festivals:
As much as onions and garlic add flavor to vada, these are generally avoided during festivals. But the good thing is these ingredients are purely optional in this recipe. They can be easily subbed with other ingredients. Onions can be subbed with thinly sliced cabbage - a trick my mom uses in her garelu (medhu vada). So do try these masala vada for your next party, festival or just on a rainy day 🙂
Few More Vada recipes for you to try:
These mixed lentil Masala Vada/ Paruppu Vadai are protein packed and absolutely delicious. Or these Black eyed peas Vada aka Alasanda Vada are an all time hit in my home.
Lets check out what my fellow marathoners have cooked today for BM# 105.
