Ingredients

• 1 cup - chopped keerai (spinach)
• 2 - green chillies
• 1/2 cup - channa dal
• 2 tbsp - tur dal
• Oil for frying
• 2 tbsp - urad dal
• 1 tsp - chopped ginger
• Asafetida, a pinch
• Salt to taste

How to Make Spinach vada

• Soak the dal together in water for 3 hours. After 3 hours, filter the water and keep the dal for 1 more hour.
• After an hour, keep 3 tbsp of the dal aside and grind the remaining with salt and a pinch of asafoetida, without adding water.
• Add the above ground mixture with the 3 tbsp of the dals in a bowl along with green chilli and ginger and keep this aside.
• Clean the chopped spinach/keerai in water to remove sand from it.
• Add the chopped keerai to the dal mixture and mix it well.
• Heat the oil in a kadai and once the oil is hot, make small rounds of ground dal, press in the centre and drop into the oil to deep fry it.
• Once the vadai becomes brownish, remove take it out in a bowl with a paper towel to absorb the oil and serve hot.
• Recipe courtesy: http://www.subbuskitchen.com/