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Palak Vadi / Spinach Cake

Total votes: 515
Palak Vadi / Spinach Cake

Spinach leaves big size 6-7
Besan 1 cup
Soaked jada poha paste (optional) 1 tbsp
cumin-coriander powder 1/4 tsp
Turmeric Powder 1/4 tsp
Freshly chopped coriander 1 tsp
Ginger Garlic Green chilies paste 2 tsp
Red chili powder 1/2 tsp
Tamarind paste 1 tsp
Jaggery 2 tsp
Salt to taste
Oil for shallow fry 1/4 cup

For tempering

Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame seeds 1/4 tsp
asafoetida a pinch
Oil 2 tsp


1. Clean spinach leaves with wet cloth. Keep it aside.
2. In a mixing bowl mix all ingredients, and make a smooth paste.
3. Divide the leaves of same size, make group of 3 leaves.
4. Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste.
5. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.
6. Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.
7. After cooling cut into desired size.
8. Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

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