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13 December 2012,02:46 by
Ponmathi Srilekha.S

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KEERAI VADAI

Serves :
6

Preparation Time :
1 hour 30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • To line up the preparation of Keeraivadai, Wash both the varieties of dhal together and soak them in four cups of water for one hour.
  • Drain the water completely and add the dhal to a blender with the red chillies, the cumin seeds, the fennel seeds and grind to a coarse, thick batter by adding the water little by little.
  • Now, transfer the batter to a bowl and add the remaining ingredients, except the peanut oil and mix thoroughly.
  • Take about one tablespoon of batter in your palm and form a ball and flatten with your fingers into a round patty.
  • Make the remaining vadai in the same way.
  • Heat the peanut oil in a deep frying pan.
  • Drop six vadais at a time into the oil and fry till golden brown.
  • Then, remove the vadais from the oil and place it on a kitchen towel to drain the excess oil.
  • Serve hot with coconut chutney. 

INGREDIENTS

  • 250 grams of channa dhal 
  • 250 grams of Moong dhal
  • 4 dried red chilies
  • 4 green chilies, finely chopped 
  • 2 teaspoon of cumin seeds 
  • 2 teaspoon of fennel seeds 
  • 200 grams of chopped spinach
  • 1 inch fresh ginger, minced
  • 2 Onions, finely chopped 
  • Salt to taste 
  • Cooking oil for deep-frying

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