Soak the split peas for at least 2 hours, and then drain. Meanwhile, cook the washed spinach until wilted in a saucepan with no water other than that clinging to the leaves; drain and cool. To make the chutney, combine all the ingredients except the mustard seeds in a blender until coarsely ground, adding a little wter if neccesary. heat th emustard seed in a hot dry pan until they pop. Add the chutney and adjust the seasoning to taste. Set aside until ready to serve. Put the drained peas in a food processor and blend to a coarse paste without adding any water. Tip into a bowl and stir in the cooked spinach and the remaining ingredients. Using wet hands, form the mixture into small round patties about 1 1/2" in diameter. Heat a little sunflower oil in a skillet and fry the vadai in batches, turning to ensure that they are golden brown all over. Drain on paper towels and keep warm until serving.
Plain vadai in yogurt sauce
Prepare basic vadai, omitting the spinach. In place of the chutney, make a sauce with 2 cups soy yogurt, 2 tbs water, and 1/4 tsp each of alt and sugar or to taste. Pour over vadai and garnish with red chili powder, ground cumin, and fresh coriander leaves.
Vadai and Fresh Mango Chutney
Prepare basic vadai. Serve with mango chutney.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 73.1mg||22 %|
|Sodium 415.3mg||14 %|
|Potassium 856.8mg||23 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 27.5g|
|Protein 18.2g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 418
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