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

recipe.

To the recipe now

INGREDIENTS

1 cup urad dal ( ulundhu) soaked for minimum

20-25 minutes.

a handful of roasted gram dal

2 green chillies

Few peppercorns

A pinch of asafoetida

A pinch of baking soda

a small piece of ginger

Curry leaves

1 onion chopped

A handful of keerai (spinach, or your favourite

keerai can be addded)

Salt to taste

Oil for frying

METHOD

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

coriander leaves.

Sambhar vada ,and rasam vada can be made

with the same method.