Keerai Vada

Ingredientsfor 5 servings

• 250 g Preferably Chuvanna ) Spinach (Cheera)
• 1 cup Kadala Parippu Soak the Parippu for about 2 – 3 hrs in normal water, Bengal gram Dhall
• 1 piece Ginger Medium size
• 3 – Green Chilli
• 5 – Shallots If Shallots are not available, then use one big size Onion
• 10 Leaves Curry leaves
• Salt, to taste
• Coconut/Refined Oil As required to fry the Vadas

Preparation

1. Step 1

   Pluck the Cheera leaves from the stems of the Cheera Plants, wash and cut them into small pieces and keep the pieces separately.

2. Step 2

   Clean, wash and cut the Ginger, Green Chilli, Shallots/Onion and Curry leaves into small pieces and keep them separately.

3. Step 3

   Clean, wash and grind the Kadala Parippu (as grinding for Dhal Vadas) and set aside.

4. Step 4

   Add the pieces of Ginger, Green Chillis, Shallots/Onion and Cuyrry leaves into the grinded Parippu along with chopped Cheera (Spinach) leaves and required quantity of Salt and mix them properly and keep this dough separately for about half-an-hour.

5. Step 5

   After about half-an-hour, take the dough in small quantities in hand (depending on the size of Vadas that you want to make) and make small balls and then flatten them as shown in the above picture.

6. Step 6

   Heat the oil in a Cheenachatti and put these flattened dough into the hot oil and stir it.

7. Step 7

   When one side of the Vadas are cooked properly, turn it to other side and cook that side also properly.

8. Step 8

   When both sides of the Vadas are cooked properly, take them out from the oil by using a Spatula and keep them in a Plate.

9. Step 9

   Hot Cheera (Spinach) Vadas are ready. These Vadas can serve along with Sauce/Chutney.