- Cabbage vadai
- Vegetable vadai recipe
INGREDIENTS: (YIELDS 10 TO 14 VADAS)
| CHANNA DAL | 3/4 CUP |
|---|---|
| TOOR DAL | 1/4 CUP |
| SPINACH | 1 CUP(TIGHTLY PACKED) |
| FENNEL SEEDS | 1/8 TSP |
| SALT | AS NEEDED |
| ONION | 2 |
| ASAFOETIDA | 2 PINCHES |
| RED CHILLI | 4-5 |
| CURRY LEAVES | 4-5 |
| OIL | FOR DEEP FRY |
METHOD:
- Soak the channa dal and toor dal for 2 hours.
- Drain the water and grind this along with red chilli, salt ,fennel seeds and asafoetida.
- Grind them coarsely. You can add few spoons of water if u need while grinding.
- Add chopped onions to this and finely chopped and cleaned spinach to this.
- Mix it nicely with hands. Take a portion of batter and flatten this with hands. Normally keerai vadai is slightly bigger than the regular masala vadai.
- Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.
- Flip it after few minutes and cook in a medium flame.
- Do not keep the flame too high, the inner side will not get cooked.
- Do not keep it too low also. It will make the vadai soggy.
- When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.
- We had some left over vadais which we had for dinner along with Curd rice .
Note:
- This vadai can be made with Urad dal batter too.
- For more crispiness add 1 tsp of ghee in the batter after grinding and mix well before frying.
