Keerai Vadai - Masala Vadai recipe - chattambade recipe- Amai Vadai recipe - FOR VINAYAKAR CHATURTI / VARALAKSHMI POOJA / VARALAKSHMI Nombu

I had keerai vadai in one of the restaurant sometime ago. I like Masala vada / vadai. I brought Spinach and wanted to try it out with vada. My kids love to have snack / salad / soup in the evening right after their playground. They think the workout they had in the playground or stadium makes any fried snack less guilty. So normally I do vada or deep fried snacks during the weekend. Since I had some fresh spinach I decided to try out the keerai vada (spinach lentil fritters)

Bengal Gram Dhal - 1 Cup
Moong Dhal - 1/4 Cup
Dry Red Chillies - 3 (adjust to your spice level)
Fennel seeds - 1 teaspoon
Onion - 3 tablespoon finely chopped

Spinach - 1.5 cups ( finely chopped)
Ghee - 1/4 Teaspoon (To give crispyness.. I learnt this from my mother in law)
Salt as per taste
Oil for deep frying

Rice flour - 1 tablespoon (optional)


Soak the dhals together  for 2-3 hours. Drain the water and leave it aside for 30 mins
Take 3 tablespoon of soaked dhal and keep it aside. Grind rest of the dhals along with chilies, Fennel seeds ,salt by adding very little water to it. Grind it little coarsely.
Add the finely chopped onions, soaked dhal, Ghee, Spinach. Mix it well. If the dough is loose add rice flour and mix well. I didn't use the rice flour
Heat the oil in deep curved kada. Make it into small balls. Wet your palm and using hand flatten the balls into bite sized patties. Put the patties in the oil. Make sure you keep it in medium flame. Drain the excess oil in a kitchen towel.

Serve hot with chutney / Sauce