Dal vada is a popular snack down south. Many variations exist, in terms of lentils used, as also vegetables. This one uses Dill leaves or Soya leaves (Suva bhaji) that has amazing health benefits and our good old Spinach.
DILL-PALAK DAL VADAIngredients:
Chana dal - 1 cup
Toor dal - 1/4 cup
Red chilies - 2
Ginger - 1 inch piece
Green chili - 1
Hing - 1/4 tsp
Salt to taste
Dill leaves, chopped - 2 tbsps
Palak leaves, chopped - 2 tbsps
Coriander leaves, chopped - 1 tbsp

Method :
1. Soak both dals together for 1 hour. Drain and keep aside. 2. To a blender jar, add the red + green chilies and ginger and give it a quick run.
3. Now add the dals, salt to taste and hing. Blend coarsely with very little water. Just a few quick turns of the mixer knob.
4. Transfer to a bowl and add the chopped greens. Check for salt.
5. Heat oil for frying on medium. Wet your palm, take a small portion and flatten it. Drop it into the oil and fry till golden brown. Best trick is to first fry till half done and re-fry till crisp just before serving.

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