Dark rumbling sky… Lightning, thunder, and pouring rain…hot crispy and spicy masala keerai vadais with a steaming cup of ginger – tulsi chai…. Absolute bliss and that was it last evening
Ingredients for Masala Keerai Vadai
- Urad dal /black gram dal whole 1 cup
- Bengal gram/channa dal 2 tbsps
- Greens of your choice chopped fine 2 packed cups
- Ginger 1 inch chopped fine
- Green chilly 5 finely chopped
- Coriander leaves 2 tbsp
- Curry leaves 1 sprig
- Fennel seeds/saunf 1 tsp
- Crushed garlic few pods
- Salt as required
- Oil for frying
Preparation Method:
- Wash and soak the dals.
- Drain the water and grind to a coarse mixture without adding any water.
- Add in the rest of the ingredients and mix well.
- Shape into vadas and deep fry till half done. Remove from oil and allow to cool.
- Refry the vadas to crisp golden brown just before eating.
- Serve hot with a chutney of your choice.
NOTE:
1. Dals should be drained well before grinding.
2. Be careful with the salt as green leafy vegetables are high in sodium content.
3. The double fry method results in less oil absorption and the vadas turn out absolutely crisp
