Keerai / Spinach Vadai

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Keerai / Spinach Vadai

We all know vadais in a different shape but here in Tirunelveli in some street shops I have seen this Keerai Vadais  in the shape of Bondas. And it was really interesting to know that these crispy vadais are made very easily without grinding the dals and instead they use the roasted flour. Is it not enough to kindle my curiosity to get the recipe and make it!!

Pre time: 10 mins
Cooking time: 20 mins
Serves; 4

Ingredients for making Keerai / Spinach Vadai:

A bunch of Arai keerai or tender Mulai keerai (Amaranth leaves)
Chick pea flour / Besan flour / Kadalai Maavu 2 cups
Roasted semolina / Rava 3 tea spoons
Rice flour 2 table spoons
Finely chopped Green chillies 2 tea spoons
Finely grated ginger 1 tea spoon
Red chilli powder 1/2 tea spoon
Hing powder 1/4 tea spoon
Cooking soda a pinch
Salt to taste
Oil for frying

How to make Keerai / Spinach Vadai?

Heat a pan in medium flame.
Dry roast besan flour till nice aroma comes without burning it.
Transfer it to a broad bowl.
Wash well the Leaves remove the stems and take the leaves alone. Finely chop them.
Add all the items to the bowl that has besan flour and mix well with hand.
If needed sprinkle some water.
Bring the stuff to the Roti dough  consistency. 
Heat oil.
Once the oil is heated well take rough balls (need not be a perfect sphere) from the batter and drop them in to the oil.
Fry till they become golden brown.


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