How to make Spinach Vadai

This recipe is contributed by Member Sadhana Bodas.

Main Ingredients : Spinach Leaves, Split Skinless Black Gram

Cuisine : Tamil Nadu

Course : Snacks and Starters

Spinach Vadai Recipe Card

Spinach Vadai

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spinach Vadai Recipe

  • Spinach Leaves chopped 1 cup

  • Split Skinless Black Gram soaked 1/2 cup

  • Dried red chillies stemmed 2

  • Salt to taste

  • Asafoetida a pinch

  • Semolina soaked 1 cup

  • Cabbage shredded 1 cup

  • Green chillies finely chopped 4

  • Ginger paste 1/2 teaspoon

  • Scraped coconut 1/2 cup

  • Oil for deep-frying


Step 1

Drain the black gram. Grind with dried chillies, salt and asafoetida to a coarse paste with sufficient water.

Step 2

Put the semolina in muslin cloth and squeeze out to remove the excess water.

Step 3

Mix gram mixture, semolina, cabbage, green chillies, ginger paste, coconut and spinach in a bowl.

Step 4

Heat oil in a kadai. Drop a spoonful of mixture and deep fry on medium heat till golden brown and crisp.

Step 5

Drain on an absorbent paper and serve hot.