Keerai vadai / Spinach vadai

Keerai Vadai  Spinach Vadai

Preparation Time: 15 min
Cooking time: 15 min
Serves: 2

  • Onion- 1 medium sized - finely chopped
  • Keerai/spinach- 100 gm
  • Ajwin- 1 pinch
  • Fennel seeds- 1 tsp
  • Salt to taste

To grind:
  • Channa dhal- 1 cup
  • Hing/asafetida- 1 pinch
  • Red chili- 2
  • Garlic- 2-3 pieces

  • Soak channa dhal for 2 hrs
  1. Grind soaked channa dhal with red chili, hing and garlic to make a coarse mixture. Few channa dhal should be whole. Donot grind them to smooth paste. To this add onion and spinach. Any variety of keerai can be added. I used baby spinach available here. You can chop them finely or grind keerai for few sec to get chopped form.                                                             
  2. Add fennel seeds, ajwin, salt and mix them well. You should be able to make small balls and it should not break. If it breaks, take a portion of the mix in a blender and grind for few sec and mix it again.                                                                                        
  3. Take a small ball and place it in the palm and tap gently to make it flat into vadai shape. It should not break.                                                   
  4. Heat kadai with oil to fry. When oil is hot, put vadai one by one slowly into the oil. When one side is fried, turn to other side. Fry both the sides until it starts turning golden brown. Do not fry for longer time as vadai will lose its taste.                                                     
  5. Strain the oil and place it on the paper towel or tissue to remove excess oil. Serve hot. A tasty evening snack is ready to serve.