You can try Keerai vadai, if you would like to try something which is different from the conventional vadai. This is same as the normal Paruppu vadai, but adding spinach into it will really make a difference.
| Preparation time | 3 hours |
| Cooking Time | 30 mins |
| Yield | 10 Vadai |
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| Keerai Vadai(Spinach Vadai) |
Ingredients:
| Chopped Keerai(Spinach) | 1 Cup |
| Green Chilli | 2 Nos |
| Channa dal(Gram dal) | 1/2 Cup |
| Thurdal | 2 tablespoon |
| Oil | For Frying |
| Urdal | 2 tablespoon |
| Chopped Ginger | 1 Teaspoon |
| Hing | A Pinch |
| Salt | To Taste |
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| Keerai Vadai(Spinach Vadai) |
Method:
- Mix all the dhals and Soak the dhals in water for 3 hours. After 3 hours filter the water and keep the dhal for 1 more hour. After an hour, Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water.
- After an hour, take half of the dal to the mixer along with green chilli, ginger, salt, fennel seeds and coriander leaves. Grind all these till the chillies and ginger are ground nicely. Take this in a bowl. Add rest of the dal to the mixer and give couple of pulses and remove and add it to the ground vada mixture and mix well
- Pluck the leaves of the spinach and wash it in cold water first. Chop the keerai and add it to the dal mixture and mix it well
- wet your palm and make small balls out of the vada dough . Gently press it in the center and then add it to the oil. Repeat the same for 4-5 vada and add it to the oil and deep fry them evenly in medium flame on both the sides till they turn crispy and become golden brown color. Repeat the same for rest of the dough. Remove the crunchy vada from oil and place it in paper towel to remove excess oil
- Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot. The yummy and crispy Keerai Vadai(Spinach Vadai) is now ready to serve!
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| Keerai Vadai(Spinach Vadai) |