Preparation Time: 15
min
Cooking time: 15 min
Serves: 2
Cooking time: 15 min
Serves: 2
Ingredients:
- 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
Preparation:
- Soak channa dhal for 2 hrs
Procedure:
- 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.
- 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.
- Take a small ball and
place it in the palm and tap gently to make it flat into vadai shape. It should
not break.
- 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.
- 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.