Is it a rule that keerai should be added to
masala vada ( split gram dal).?
Today,I tried adding keerai to ulundhu vada
mixture and it was very tasty.
I make this vada with variations like adding
flour,rice flour or only the lentil itself.
This time I made with the inclusion of a roasted
gram dal and ponnanganni keerai (dwarf
copper leaf ). As I liked the taste ,I immersed
some in curd (thayir vada,curd vada). You can
make sambhar vada or rasam vada with this
To the recipe now
1 cup urad dal ( ulundhu) soaked for minimum
a handful of roasted gram dal
2 green chillies
A pinch of asafoetida
A pinch of baking soda
a small piece of ginger
1 onion chopped
A handful of keerai (spinach, or your favourite
keerai can be addded)
Salt to taste
Oil for frying
Wash the dal and grind to a paste with all the
ingredients except the onions and curryleaves.
Add the onions and curry leaves after you have
ground the dal.
Divide into portions, deep fry, or shallow fry to
a golden brown color.
Curd vada variation
Add the fried vadas to a bowl of hot water
for 5 minutes.Squeeze out the water lightly
and add to prepared curd.
To prepare curd
Beat the thick curd with salt, a little ginger-
garlic paste,a little sugar.
Garnish with sliced green chillies and
Sambhar vada ,and rasam vada can be made
with the same method.