Spinach Cabbage Vada

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Ingredients
  • ½ cup Chana dal
  • 2 tbsps Tuvar dal
  • 2 tbsps Urad dal
  • 1 tbsp Long grain rice
  • 1 tsp Raw fennel seeds (ground )
  • Salt (to taste )
  • 3 Green chilies (finely chopped - to taste)
  • 1 tsp Ginger (crushed)
  • 1 cup Fresh spinach (finely chopped)
  • ⅓ cup Red onion (finely chopped )
  • ¼ cup Green coriander (finely chopped )
  • 10 Curry leaves (limdi, finely chopped )
  • ⅛ tsp Asafoetida (hing)
  • Oil (for frying )
Instructions
  1. Mix dals and rice.
  2. Wash and soak for 3 hours.
  3. Drain and grind to a fine grainy texture, in a food processor.
  4. Add remaining ingredients, mix thoroughly.
  5. Heat oil on medium heat.
  6. Make one and half inch round patties, about a quarter inch thick between your palms.
  7. Deep-fry until browned.
  8. Remove and drain on a paper towel.
Variation
  1. Omit spinach and onions.
  2. Add finely chopped cabbage.