Keerai Vada

Ingredients list for Keerai Vada

• 2 cup Split green gram skinless (dhuli moong dal)

Method

1. Wash and soak dals and rice in seven cups of water for two to three hours. Wash, clean, blanch spinach leaves in two cups of hot water for two to three minutes. Drain and chop finely. Keep aside.
2. Peel, wash and grate ginger. Remove stems, wash and roughly chop green chillies. Drain the dals and rice and coarsely grind them along with ginger, green chillies and asafoetida. Add the chopped spinach and salt to taste and mix well.
3. Heat sufficient oil in a kadai. Make small balls of the prepared mixture and deep fry till crisp and brown. Drain onto an absorbent paper and serve hot with a chutney of your choice.

Nutrition Info