Palak Keerai Vadai

Ingredients

Channa Dal 1 1/2 cup
Yellow Moong Dal 1/2 cup
Palak leaves(Pasalai keerai) 1 bunch
Green chili Paste 1Tbsp
Ginger paste 1Tbsp
Jeera 1tsp
Coriander leaves
Curry leaves
Onion 2 no
Salt
Oil for deep frying

Preparation
*Wash and finely chop Onion, Palak leaves, curry leaves and coriander leaves.
*Soak Channa Dal and yellow moong dal in enough water for 2-3 hours.

Method
*Completely drain water from the dal and Grind it coarsely.
*In a Mixing bowl add Ground dal, chili paste, Ginger paste, Jeera, Onion, Palak leaves, curry leaves, coriander leaves.
*Heat oil in a frying pan for deep frying.
*Add salt and mix everything completely.
*Pat the vada on a plastic sheet and deep fry it in hot oil.
*Serve hot with any chutney.



Note: Once all the ingredients is mixed do not rest it for long time the onions and salt will leave water making it difficult to pat vada.
 

Methi Chapathi

Ingredients

Wheat flour 1 cup
Methi leaves(Fenugreek leaves)
Turmeric powder 1tsp
Red chili powder/Green chili paste 1Tbsp
Salt
Oil
Coriander Leaves

Preparation

*Wash and finely chop methi leaves and coriander leaves.
*Sieve wheat flour.


Method

*Heat little oil and saute methi leaves and coriander leaves for 2 min.
*In a Mixing bowl add all the ingredients and mix nicely.
*Sprinkle water little by little to make dough.
*Make chapatis and cook on medium flame.
*Serve hot with pickle or raitha(Ideal for lunch box and picnic)