Keerai Vada

1. 1

   Wash and soak the dals and rice in seven cups of water for two to three hours.

2. 2

   Clean, wash and blanch the spinach leaves in two cups of hot water for two to three minutes.

3. 3

   Drain and chop finely.

4. 4

   Peel, wash and grate the ginger.

5. 5

   Remove the stems, wash and roughly chop the green chillies.

6. 6

   Drain the dals and rice and coarsely grind them along with the ginger, green chillies and asafoetida.

7. 7

   Add the chopped spinach and salt to taste and mix well.

8. 8

   Heat sufficient oil in a kadai.

9. 9

   Make small balls of the prepared mixture and deep-fry them until they are crisp and brown.

10. 10

    Drain the Keerai Vada onto absorbent paper towels and serve hot with a chutney of your choice.

No additional tips available.