Spinach vada is very special, because of its healthy and nutritious greens and dal added to give crispy and yummy to bite, comparatively soft and crispy with other varieties.Normally vada is liked by all, it can be made out of vegetables like cabbage, mint and chopped onions also tastes great. Aroma with mild spices as Fennel seeds and Cumin seeds, or heavy spices like cloves and cinnamon, Garlic,chopped Ginger flavoured are done according to our preference.This can be served with Lunch,Breakfast and as supper.
INGREDIENTS: serves 15 to 20nos
Channa dal – 1/2 cup
Toor dal -1/4 cup
Spinach – 1bunch
Fennel seeds-1/2 tsp
Turmeric powder 1/4 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Curry leaves 4-5
Oil for deep fry
Soak the Channa dal and Toor dal for 2 hours.
Drain the water and grind this along with red chilli, salt, fennel seeds, cumin seeds, garlic and asafoetida.
Grind them coarsely.
Add turmeric powder, garam masala powder, chopped onions and finely chopped and cleaned spinach to this.
Mix it nicely with hand so that ground dal and greens mix together to hold as balls. Take a portion of the batter and slightly flatten this with your hands.
Normally keerai vadai is slightly bigger than the regular masala vadai.
Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.
Flip it after few minutes and cook on a medium flame.
Do not keep the flame too high, the inner side will not get cooked.
Do not keep it too low also. It will make the vadai soggy.
When it turns a golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.
Note: You can add few spoons of water if you need them while grinding.
Remember we have water in spinach and chopped onion, so better grind without water.
One Comment Add yours
actually in andhra we call it “vada”, very favourite of mine. Thanks for nice recipe. Even when im in 1200 Calorie Indian Diet Plan i ate this. 🙂