Keerai vadai(spinach vada) Recipe

Cooking Directions

• STEP 1.Soak chana dal and urad dal for a few hours, then grind them into a coarse paste.
• STEP 2.Add chopped spinach, onions, green chilies, ginger, and spices to the dal mixture.
• STEP 3.Mix well and shape the mixture into small patties, then deep fry until golden brown.

Cooking Tips

• Make sure to drain the soaked dal well before grinding to avoid a watery batter.
• You can add a pinch of asafoetida for extra flavor.
• Serve the keerai vadai hot with coconut chutney or sambar.

Storage and Serving

• Keerai vadai is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the vadai in a preheated oven or toaster oven until heated through.