Cleaning keerai: Separate keerai (spinach leaves) from the stalk. Clean, wash and drain water completely. Chop it roughly. It should be fine enough not to interfere the shaping or binding. So make sure to mince in such way.
Measure 2 cups to use in the recipe.
Grinding dal: Drain water completely by using a metal strainer. Transfer half the amount to the mixie.
Grind using just the pulse options to run for couple of seconds. 3 such pulses will do. Repeat the same for the next batch.
If you have ground right, the dals would have coarsely ground, with little portion blended well smoothly (this helps in binding)
Mixing the batter:Transfer to the mixing bowl. Add finely chopped onion, green chilli minced ginger, fennel seeds powder (or just crush and add if you have seeds), required salt and rice flour.
Mix well. Take a large lemon sized ball and flatten in you palms. Shape the sides.
Cooking: Heat oil in kadai and once hot, add vadai carefully to it. You can add few more depending on the oil / size of kadai.
Once the bubbles reduce, flip and cook in medium flame after flipping.
If the vada turns golden yellow in colour, drain from oil and remove in a paper towel. Repeat to finish.
Enjoy with hot tea.
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