Mustard Leaves Vada | ఆవ ఆకు వడ | सरसों के पत्ते वड़ा | special desi recipes
Sarson ka saag is one of the popular vegetarian Punjabi dishes done with mixed green leaves like sarson ( Mustard Leaves ), Spinach, Radish Leaves, and coriander leaves. It is often served with Makki ki roti. It is one of the popular and must-do recipes for North Indians. And this is the only season we use to get the mustard leaves. Utilize the health benefits as well as the peppery taste of the mustard leaves with different recipes. So we just tried doing this vada with chana and toor dal. This is one of the unique taste vada recipes that will be liked by everyone. The mustard leaves have a sharp, biting peppery taste that can sting like a strong radish but has many health benefits.
Mustard leaves are a powerhouse of antioxidants, which include Vitamin A, C, K, and E. Seasonal greens which come packed with essential nutrients that help in various functions of the body are not only a good source of iron, but are also rich in calcium, magnesium, zinc, potassium, and manganese. These mustard leaves are a good source of dietary fiber and also help in controlling cholesterol levels. Today in this post am sharing about the mustard leaves vada. For this recipe firstly clean the leaves very well in water and then chop finely. Then soak the dal along with fennel seeds and dry red chilies. The fennel seeds in the recipe give a very good aroma as well as the taste of the recipe. Then blend them all coarsely. The mixture should be coarsely blended, this should not be a smooth or complete paste-like mixture. The dal should come in between while chewing the vada. And we added the rice flour to the mixture to get the crispiness of the vada. Overall the vada will be crispy outside, and soft and unique taste inside. This is one of the unique recipes that we rarely do with mustard leaves as everyone wants to avoid oil food with healthy vegetables.
Mustard leaves are a powerhouse of antioxidants, which include Vitamin A, C, K, and E. Seasonal greens which come packed with essential nutrients that help in various functions of the body are not only a good source of iron, but are also rich in calcium, magnesium, zinc, potassium, and manganese. These mustard leaves are a good source of dietary fiber and also help in controlling cholesterol levels. Today in this post am sharing about the mustard leaves vada. For this recipe firstly clean the leaves very well in water and then chop finely. Then soak the dal along with fennel seeds and dry red chilies. The fennel seeds in the recipe give a very good aroma as well as the taste of the recipe. Then blend them all coarsely. The mixture should be coarsely blended, this should not be a smooth or complete paste-like mixture. The dal should come in between while chewing the vada. And we added the rice flour to the mixture to get the crispiness of the vada. Overall the vada will be crispy outside, and soft and unique taste inside. This is one of the unique recipes that we rarely do with mustard leaves as everyone wants to avoid oil food with healthy vegetables.
Finally, I want to highlight some of my recipes like
Video Recipe Of Mustard Seeds Vada
- Mustard Leaves - 1 Big Bunch Or 3 Cups
- Chana Dal - 1/2 Cup
- Toor Dal - 1/4th Cup
- Dry Red Chillies - 5
- Fennel Seeds - 1 Tsp.
- Onion - 1
- Green Chilies - 1
- Curry Leaves
- Coriander Leaves - 1/4th Cup
- Salt - 1 Tsp
- Turmeric Powder - 1/4th Tsp.
- Rice Flour - 1/2 Cup
- Finely Chopped Garlic - 1 1/2 Tbsp.
- Finely Chopped Ginger - 1 Tbsp.
Preparation:
- In a bowl add chana dal, toor dal, dry red chilies, and fennel seeds.
- Add water and clean thoroughly.
- Remove water, add sufficient water, and soak for about 20 minutes.
- After 20 minutes, remove the water and blend coarsely.
- Now remove and add to a bowl, then add salt, turmeric powder, mustard leaves, coriander leaves, curry leaves, rice flour, chopped garlic, and ginger.
- Mix well, then take a small ball-sized mixture, then press and flatten just like vada.
- Now put this vada in the hot oil and deep fry till it changes color.
- Then have this crispy, soft, and unique taste vada with tomato sauce and enjoy.
Detail Photo Recipe Of Mustard Leaves Vada
- In a bowl add chana dal, toor dal, dry red chilies, and fennel seeds.
- Add water and clean thoroughly.
- Remove water and add sufficient water and soak for about 20 minutes.
- After 20 minutes, remove water and blend coarsely.
- Now remove and add to a bowl, then add salt, turmeric powder, mustard leaves, coriander leaves, curry leaves, rice flour, chopped garlic, and ginger.
- Mix well, then take a small ball size mixture, then press and flatten just like vada.
- Now put this vada in the hot oil and deep fry till it changes color.
- Then have this crispy, soft and unique taste vada with tomato sauce and enjoy.
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