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PrintCHETTINAD KEERAI VADAI
Serves :
4
Preparation Time :
Cooking Time :
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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