Recipe for Keerai Vadai | Spinach and Herbs Masala Vadai
Spinach Masala Vadai - Deep fried bite-sized vadai made using chana dal, spinach and a medley of herbs
Ingredients
- 250 grams chana dal
- 1/8 tsp asafoetida
- 1.5 tsps ginger grated
- 8 cloves garlic , peeled and crushed to a paste
- 1 onion large , finely chopped
- 2 - 3 green chillies , finely chopped
- 1 tsp fennel seeds
- 1 packed spinach leaves (washed, dried)- finely chopped cup
- 1/4 cup coriander leaves finely chopped
- 1/4 cup mint finely chopped
- 1 sprig curry leaves , finely chopped
- 1.5 tsps salt
- 1 pinch baking soda
- 300 ml cooking oil roughly , for deep frying (depends on size of your kadai)
Instructions
- Wash and soak the chana dal in lots of water for 5-6 hours.
- Drain well and grind to a coarse paste, without adding any extra water.
- Add all the remaining ingredients to the paste, mix well.
- Keep the oil to heat in a deep heavy bottomed pan / kadai.
- Once the oil is hot, you can test by dropping in a small round of dal mix into the oil. It should immediately sizzle, go to the bottom of the kadai, and come straight up to the surface.
- On a greased palm or a cling film, pat vadais of around 1.5" diameter and 1/2 inch thickness. As you form each vadai shape drop it along the sides into hot oil.
- Allow this to fry on medium heat, for around 4 minutes or so on one side. Once the bottom side turns golden and crisp, you can flip it around and similar fry this side for 3 minutes or so.
- Drain on a colander covered with a few layers of kitchen paper / tissues to absorb the excess oil.
Notes
Prepare ahead tip:.
You can grind the chana dal and keep it refrigerated overnight. Add the rest of the ingredients just before shaping the vadas and frying, or the onions and greens will release water and make the vada mix soggy.
Deep frying tip:.
Deep fry on medium heat, so that the insides cook as the outside turns golden and crisp.