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.
 

Black Gram vada

Ingredients

Black gram 1 cup
Rice flour 2 tbsp
Onion 1-2
Green chillies 2-3(adjust according to taste)
Curry Leaves a hand full
Coriander leaves a hand full
Salt 1 tbsp
Oil for deep frying

Preparation

*Wash and soak Black gram in cold water for 1-2 hour.
*Finely chop onion, green chillies, coriander and curry leaves.

Method

*Grind Black gram in wet grinder adding as less water as possible into a fluffy batter.

*Add rice flour, salt, onion, green chillies, curry leaves and coriander leaves to the batter and mix thoroughly by hand.

*Take a plastic sheet/betel leaf/plantain leaf apply oil to it and make the dough in to vada shape and make a hole in the centre.

*Deep fry in hot oil and serve it with any chutney.

Note:If Planning to use the batter for later use please refrigerate the same or else it ferments very quickly.