Steamed vada with plain coconut chutney

I'm going through this period where my internal antenna is always roving around on the look out for healthy, tasty, yet doable recipes. Patience, however, is not a strong point now and hence elaborate stuff that calls for exotic ingredients and lengthy preparation times are out! They say that women who are in the family way become mellow tempered, patient, and pleasant. I seem to have become clumsy, impatient, and cranky!!! I've even started 'channel hopping' because nothing catches or holds my fancy these days except if its a cookery show or a movie high on the 'emotional' count!!! Ok, to cut the gab, the other day saw this steamed food recipes special going on on NDTV good times. They showed a steamed, high nutrition "vada"..can you believe it??? Was sceptical about it turning into a 'kozhukattai' taste alike, but anyhow decided to give it a try. Surprise!! it actually tasted quite nice with a quick plain, coconut chutney. Mind you, have it steaming hot!

Wheat flour - 1 cup
Chickpea flour (besan/kadalai maavu, gram flour)- 1 cup
Spinach (palak) - 1 medium bunch
Coriander leaves (cilantro/kothamalli)- a handful of sprigs
Green chillies - 3 Nos (the slim Indian chilies for heat)
Ginger - 1 " piece
Cumin seeds (jeera) - 1/2 teaspoon
Turmeric powder - a pinch
Red chilli powder - 1/2 teaspoon
Soda bi carbonate (cooking soda) - 1/2 teaspoon
Olive oil - 2 teaspoons
Salt to taste
Water as required

Sift the flours and soda together. Rinse and chop the greens fine. Grate the ginger and chop the green chillies. Now add everything together into a bowl except for water. Knead well. Since the spinach leaves quite a lot of moisture, be careful not to overdo the water and carefully sprinkle just enough to make a soft, pliable dough.

Make lemon sized dumplings out of the dough, flatten each on slightly using your palms and make a small dent in the middle (see picture) to get the 'vada' shape. Arrange in a a steamer or idli maker and steam cook for about 20 minutes. Prick with a toothpick or fork to check if its done. Serve hot with the coconut chutney recipe below!!

Plain coconut chutney
Fresh grated coconut - 1 cup
Ginger - 1/2" piece
Salt to taste

For tempering
Dry red chillies - 3 Nos
Curry leaves - quite a few!
Mustard seeds - 1/2 teaspoon
Vegetable oil - 1 teaspoon

Grind the coconut and ginger into a fine paste adding very little water. Heat oil in a pan, crackle the mustard seeds, saute the red chillies and curry leaves. Add the ground mixture in, add salt to taste. Warm for a minute and transfer to serving bowl.

This recipe makes its way to the JFI - Chickpea event hosted at Sometime Foodie. The event is on at http://foodtravails.blogspot.com/2009/01/announcing-jfi-chickpea.html

Also sending this over to My Legume Love Affair, Seventh Helping which is being hosted at Cooking 4 all Seasons. The event details can be had at http://cooking4allseasons.blogspot.com/2009/01/announcing-my-legume-love-affair.html
The event was introduced by Susan of The Well -Seasoned Cook. Further details available at http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html