Ingredients:
2 cups green gram, split ( moong Dal)
1 cup bengal gram dal, split ( chana Dal)
1 bunch spinach
1/2 cup rice
1/2 inch piece ginger
3 -4 green chilies
1 pinch asafetida powder
salt, to taste
oil, to deep fry
Directions:
Wash and soak the dals and rice in seven cups of water for two to three hours.
Clean, wash and blanch the spinach leaves in two cups of hot water for two to three minutes. Drain and chop finely.
Peel, wash and grate the ginger.
Remove the stems, wash and roughly chop the green chillies.
Drain the dals and rice and coarsely grind them along with the ginger, green chillies and asafoetida.
Add the chopped spinach and salt to taste and mix well.
Heat sufficient oil in a kadai. Make small balls of the prepared mixture and deep-fry them until they are crisp and brown.
Drain the Keerai Vada onto absorbent paper towels and serve hot with a chutney of your choice.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.