Ingredients:
Bengalgram Dal - 1 cup
Thuvar Dal - 1 cup
Urad Dal - 1/4 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Black Pepper - 1 tsp
Fennel Seeds - 1 tsp
Greens (preferably Mulai Keerai) finely chopped - 2 cups
Salt to taste
Asafodeita - 1 tbsp
Oil - for deep frying
Method:
Wash and soak the dals together in water for about 1 hour. Drain the water and spread to dry all the excess water thoroughly. Grind it coarsely along with pepper, red chillies and salt. It should be ground without any water.
Chop the onions finely. Mix it along with chopped greens to the ground dal finely. Using chisel and pellet grind the fennel seeds. Add that too to the dal mixture and mix well.
Heat oil in a pan and when hot make vadais out of the batter and fry in the oil. Fry till both the sides turn golden brown in colour.
To make soft keerai vadai, it can be made only with Urad Dal.
Thuvar Dal - 1 cup
Urad Dal - 1/4 cup
Green Chillies - 2 nos
Red Chillies - 6 nos
Black Pepper - 1 tsp
Fennel Seeds - 1 tsp
Greens (preferably Mulai Keerai) finely chopped - 2 cups
Salt to taste
Asafodeita - 1 tbsp
Oil - for deep frying
Method:
Wash and soak the dals together in water for about 1 hour. Drain the water and spread to dry all the excess water thoroughly. Grind it coarsely along with pepper, red chillies and salt. It should be ground without any water.
Chop the onions finely. Mix it along with chopped greens to the ground dal finely. Using chisel and pellet grind the fennel seeds. Add that too to the dal mixture and mix well.
Heat oil in a pan and when hot make vadais out of the batter and fry in the oil. Fry till both the sides turn golden brown in colour.
To make soft keerai vadai, it can be made only with Urad Dal.
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