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Preparation Time : 120
Cook Time : 10
Total Time : 130
1 cup - Chana dal (Bengal gram pulse)
1 cup - Spinach, finely chopped
1 Onion, finely chopped
2 Green chilis, finely chopped
1-inch Ginger, grated
1 teaspoon - Cumin seeds
1 teaspoon salt
4 cups oil for frying
Soak chana dal for an hour in water.
Keep a tablespoon of soaked chana dal aside.
Add the remaining soaked chana dal, chilies, cumin seeds, ginger, and salt to a blender and blend it into a very coarse paste.
Add this into a mixing bowl. Add chopped spinach, onion, and soaked chana dal and mix it well.
Heat oil in a pan on a medium heat. Take approximately one tablespoon of the keerai vadai mixture in your hands. Try and make it as round as round as possible.
Flatten the keerai vadai lightly and drop it into the hot oil and fry it till it is golden and crisp. Remove it onto a kitchen towel to absorb the extra oil.
Our keerai Vadai is ready to serve. Serve with chutney or tomato sauce.
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