Thursday, June 7, 2012

Spinach/Keerai Vadai

Spinach - 1 cup, chopped
Green Chili -  2 
Channa dhal - 1/2 cup
Tuvar dhal  - 2 tbspns
Urad dhal - 2 tbspns
Ginger - 1 tsp, chopped
Hing - a  pinch
Salt  - according to taste
Oil for frying 

Mix all the dhals and soak them in water for 3 hours. After 3 hours filter the water and keep the dhals for 1 more hour.
After an hour, keep 3 tablespoons of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water. Add the above ground mixture with the 3 tablespoons of the dhals in a bowl along with green chili and ginger and keep this aside. Add the chopped spinach to the dhal mixture and mix it well.
Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the center and put it in the oil and deep fry it. Once the vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil. Serve hot.

Recipe Courtesy: Subbu's Kitchen


  1. Keera vadai looks so crunchy. First time in your blog space. I am so happy to follow your blog posts.