Keerai Vada
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups green gram, split (moong Dal)
- 1 cup bengal gram dal, split (chana Dal)
- 1 bunch spinach
- 1⁄2 cup rice
- 1⁄2 inch piece ginger
- 3 -4 green chilies
- 1 pinch asafoetida powder
- salt, to taste
- oil, to deep fry
directions
- Wash and soak the dals and rice in seven cups of water for two to three hours.
- Clean, wash and blanch the spinach leaves in two cups of hot water for two to three minutes. Drain and chop finely.
- Peel, wash and grate the ginger.
- Remove the stems, wash and roughly chop the green chillies.
- Drain the dals and rice and coarsely grind them along with the ginger, green chillies and asafoetida.
- Add the chopped spinach and salt to taste and mix well.
- Heat sufficient oil in a kadai. Make small balls of the prepared mixture and deep-fry them until they are crisp and brown.
- Drain the Keerai Vada onto absorbent paper towels and serve hot with a chutney of your choice.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!