Ingredients
-
2
-
1
-
1
-
1/2
-
1/2
-
3 - 4
-
1
-
-
-
-
-
-
-
-
Directions
Keerai Vada, Classified on the website where I found this – sanjeevkapoor com/FreeSection/result asp?passid=4522 – as a South Indian snack Ive not made this recipe as Ive only just found it and Im posting it for the 2005 Zaar World Tour The number of serves, preparation time and cooking time are all my guesstimates None of this information was provided on the website I have not included the soaking time in step one in my guesstimates It would be great if you could include your preparation and cooking times and perhaps the number of Keerai Vada you made from the ingredient quantities listed here My guess is that Keerai Vada could be served as an appetiser, a side dish or a snack , I made these for my vegetarian daughter and they were so good, whole family loved them, only change I made was to press the balls flat so that I could fry them in little oil Thank’s bluemoon or the great vada’s , Classified on the website where I found this – sanjeevkapoor com/FreeSection/result asp?passid=4522 – as a South Indian snack Ive not made this recipe as Ive only just found it and Im posting it for the 2005 Zaar World Tour The number of serves, preparation time and cooking time are all my guesstimates None of this information was provided on the website I have not included the soaking time in step one in my guesstimates It would be great if you could include your preparation and cooking times and perhaps the number of Keerai Vada you made from the ingredient quantities listed here My guess is that Keerai Vada could be served as an appetiser, a side dish or a snack
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Steps
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1
Done
|
Wash and Soak the Dals and Rice in Seven Cups of Water For Two to Three Hours. |
|
2
Done
|
Clean, Wash and Blanch the Spinach Leaves in Two Cups of Hot Water For Two to Three Minutes. Drain and Chop Finely. |
|
3
Done
|
Peel, Wash and Grate the Ginger. |
|
4
Done
|
Remove the Stems, Wash and Roughly Chop the Green Chillies. |
|
5
Done
|
Drain the Dals and Rice and Coarsely Grind Them Along With the Ginger, Green Chillies and Asafoetida. |
|
6
Done
|
Add the Chopped Spinach and Salt to Taste and Mix Well. |
|
7
Done
|
Heat Sufficient Oil in a Kadai. Make Small Balls of the Prepared Mixture and Deep-Fry Them Until They Are Crisp and Brown. |
|
8
Done
|
Drain the Keerai Vada Onto Absorbent Paper Towels and Serve Hot With a Chutney of Your Choice. |
