COOKING
PROCEDURE

1
Wash and finely chop the Keerai.
2
Wash and soak Chana dhal and Toor dhal for 1½ an hour in water.
3
Drain the water completely.
4
Add the soaked dhal to the blender, add Asafoedita, Saunf, and grind it to coarsely, not fine batter.
5
Add finely chopped onions, finely chopped Keerai, salt, Umami seasoning AJI-NO-MOTO®, green chili and ginger garlic then Mix well.
6
Heat oil in a fry pan.
7
Take a small ball of the mixture.
8
Slightly flatten in the palm of your hand and then drop gently in the hot oil.
9
Fry the vadai in batches. (Can fry 4 or 5 as per the pan size without crowding the oil)
10
Reduce the flame to medium low heat after 2 mins. Deep fry on both sides to crisp, golden brown color. Crispy, crunchy Keerai Vadai is ready..!
INGREDIENTS QUANTITY
Bengal gram / kadalai paruppu 1½ cup
Toor dhal ¼ cup
Keerai 2 ½ cup
Saunf 1tbsp
Green chilly 3no
Chopped ginger garlic 2 tsp
Chopped onion 2 nos
Asafoedita Pinch
Salt To taste
Umami seasoning
AJI-NO-MOTO® 		1tsp