Less oil handvo flour palak vada is made using spinach and handvo flour. It is made with less oil in a paniyaram /appe pan. Handvo flour is mixed flour made with roasting rice, tuvar dal (pigeon peas), chana dal (gram), urad dal (split black gram). The mix of flour and spices gives a very unique and delicious taste to the vada. Enjoy them as a hot or cold snack with a cup of tea or coffee. Good to take them while traveling.
Nowadays we get ready made Handvo flour in the market. If not then we can make them at home by roasting and grinding the following ingredients in the given proportion:
3 cup rice (small grain if possible)
1 cup tuvar dal (pigeon peas, yellow)
1/2 cup urad dal (split black gram without skin)
1/4 cup chana dal (gram)
You can grind them in the regular grinder or mixer at home. Grind rice separately and then add the dal. It should be grounded coarse like semolina since handvo flour needs that texture. Store it in an airtight container and use when needed. If the climate is humid then it is better to store it in the airtight container and refrigerate.
The handvo flour is very handy. Besides handvo, we can use it to make muthias, dhokla, pudla (crepe) and vadas. The flour is balanced with carbs and proteins and is good for health. Vegetables such as bottle gourd, pumpkin, carrots, cabbage, spinach, fenugreeks are added while making various preparations.
We usually make different kinds of vada using handvo flour. I had earlier posted the recipe for making kodhu puda( pumpkin crepe) with this flour.
We have a festival called “Sattam -Aatham ” and also known as “Thadi Shiri”. It comes before Janmashtami. We worship the “chula” or the cooktop during this festival and turn it off for one day. No hot food is cooked on that day. We make all the preparations the previous day and then we have it cold on the day of the festival. We cook recipes such as methi dhebra, moong dal paratha, spinach paratha, dhokla, handvo, puris, methi puri
The spinach handvo flour vada can also be prepared by deep frying. It comes out very crispy. I prefer using less oil in my regular diet and hence thought of making it in the paniyaram pan. The vadas came out very crispy from outside and soft from inside. It is a good tasty snack to have with a cup of tea or coffee. I kept some and had them cold. They were equally tasty. The pan is very useful and I try on making different delicacies from it. I have posted the sooji paniyaram recipe made in this pan.
Try this tasty snack which has very less oil. Treat the weight watchers; Enjoy it guilt free!
Less Oil Handvo Flour Palak Vada
- 2.5 cup Handvo Flour
- 1/2 cup yogurt curd(if possible use sour curd)
- 1.5 cup water
- 1 tsp red chili powder If you want you can add green chili paste for extra spiciness
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida
- 7-8 curry leaves
- 1 tbsp ginger green chili paste
- 1 tsp cumin seeds
- 200 g spinach washed and chopped finely
- 1/2 tsp eno plain, (fruit salt)
- 4 tsp oil
- oil for roasting
- In a mixing bowl, add handvo flour, yogurt, red chili powder, turmeric powder, asafoetida, chopped curry leaves, ginger-green chili paste, salt and oil. Add 1 cup water.
- Mix them well.
- Add cumin seeds. Mix well. You can add cumin seed in the first step. I forgot to add it and so added later.
- Add the chopped spinach and remaining water. Mix well. The batter should not be runny.It should be thick like a cake batter. At this stage you can cover the batter and keep for 5-6 hours for fermentation and then make vadas. I kept it aside for 30 minutes.
- Since I did not keep batter for fermentation, I added eno (fruit salt) before making vadas. Take half batter in a bowl and add 1/4 tsp of eno. Mix it lightly . The batter is ready to use. Once this batter is finished, make the other batter with by adding eno. The effect of eno if added to the entire batter would become less with time and then we end up getting dense vadas.
- Heat and brush the paniyaram pan with the oil. (you can deep fry the vadas in oil at this stage).
- Pour batter in the indents of the pan.
- Cover and cook on medium heat for 6-7 minutes.
- Remove the lid. The bottom side will be cooked and the upper side of the vada will be dried.
- Now flip the vadas on another side to cook with a toothpick or wooden skewer. If you crispy vada add little oil to cook on another side.
- The hot less oil handvo flour spinach vada are ready to serve. Serve them hot with ketchup or chutney.