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Tuesday, 22 November 2011


Keerai Vadai

Ingredients
Greens( Any variety)- 1/2 bunch( I used ponnanganni keerai and spinach/ palak)
Whole Urad dal- 1 1/2 cups
Split Urad dal- 1 cup
Channa dal/ Bengal gram dal- 1/4 cup( optional)
Red chilli flakes- 1 tsp( or 2 dry chillis crushed)
Green Chilli( finely sliced)- 2
Cumin seeds- 1 1/4 tsp
Curry leaves( finely chopped)- few
Cooking soda/ Baking soda- few pinches
Oil to deep fry
Salt to taste

Spinach Vadai

Method
Soak the whole urad dal and channa dal together for 1 hour.
Soak split urad dal sepratley for 1 hour.
Clean, wash and chop the greens.
Grind whole urad dal and channa dal together to a coarse paste, by adding very little water.
In a deep bowl add the coarsely ground dal paste, soaked and drained split urad dal, chopped greens, finely sliced green chilli,  red chilli flakes, cumin seeds, chopped curry leaves, cooking soda and required salt.
Mix the above ingredients with fingers until the vadai batter is well blended.
Divide the Vadai batter into equal portions
Meanwhile heat enough oil in a pan to deep fry, when oil is smoking hot take a portion of Vadai batter make it into a ball and press the Vadai batter between your palms. Carefully slide the Vadai into hot oil and do the same with rest of the Vadai batter. Fry the vadas on medium heat until golden brown and crisp. Serve hot Keerai Vadai with Coconut Chutney and Tiffin Sambar.

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