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09 December 2012,22:40 by
D.Sumithra

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CHETTINAD KEERAI VADAI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grind the dhals with red chilies, cumin seeds, fennel seeds and little water to a thick, coarse batter.
  • Transfer the batter to a large bowl. Add the remaining ingredients, except the oil. Mix thoroughly.
  • Take about 1 tablespoon of batter and shape like a ball. Flatten with your fingers into a round patty. Make the remaining vadai in the same way.
  • Heat the oil in a deep frying pan or wok. Fry vadai in batches till golden brown. Remove from oil and drain on paper towels.
  • Serve hot with any chutney.

INGREDIENTS

  • 75 grams chana dal or thoor dhal, rinsed, soaked and drained
  • 75 grams chopped spinach
  • 80 grams finely chopped onions
  • 1 tablespoon minced fresh ginger
  • 75 grams moong dhal, rinsed, soaked and drained
  • 2 dried red chilies
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 green chilies, finely chopped
  • Salt, to taste
  • Cooking Oil for deep-frying

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