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Steamed Palak (Spinach) Vada

Ok I remember trying these out on stovetop after I got my turbo cooker from tv. One day Inshallah I am going to take a picture of every gadget in my kitchen and write about it in one single post but there would be a few pictures and I am wild about my equipment. I have every utensil and every type of spice known to man to create the dishes I want to make and take pictures of and then consume. This precipe is different then the other types of vada because this one is steamed and it uses spinach.

We are only going to do instant pot version only and for this one we do not need a food processor that much. First combine 1/2 cup of whole wheat flour, 1/4 cup of besan, 1 handful of sooji, 1 pinch each of pink salt, hing, baking powder, xantan gum, mix add 1 pinch each of turmeric, red chili powder, 1 green chili, 3curry leaves torn, 1 handful of frozen spinach, 1 small piece of ginger, 1 garlic clove minced. 1 capful of either lemon or lime juice, 1 onion or shallot minced. 1 pinch each of cumin, fenugreek seeds, coriander seeds, black peppercorns in mortar and pestle to grind and add to the spinach mixture, 5 tbs of either corn, canola, almond, sunflower or peanut oil and 1/4 cup of water or enough fot make a very thick batter. It should be almost like a dough consistancy and place in egg bite moulds sprayed with cooking spray and placed on a trivet with the dehydrating disk on top add 5 cups of water to the inner lining and it should’t come above the trivet and turn on the steam function to high for 10 minutes and place the glass lid big enough for the cooker and set an external timer for 10 minutes and then press cancel and again set external timer for 10 minutes to let stand.

Check to see if they are done inside by sticking a toothpick in it and if it comes out clean then you can make chutney to serve and it is a great snack to serve at tea time.

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