No of portion: 4, Approximate Duration: 12 mins, Cuisine: South Indian.
Wash and finely chop the Keerai.
Wash and soak Chana dhal and Toor dhal for 1½ an hour in water.
Drain the water completely.
Add the soaked dhal to the blender, add Asafoedita, Saunf, and grind it to coarsely, not fine batter.
Add finely chopped onions, finely chopped Keerai, salt, Umami seasoning AJI-NO-MOTO®, green chili and ginger garlic then Mix well.
Heat oil in a fry pan.
Take a small ball of the mixture.
Slightly flatten in the palm of your hand and then drop gently in the hot oil.
Fry the vadai in batches. (Can fry 4 or 5 as per the pan size without crowding the oil)
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..!
|Bengal gram / kadalai paruppu||1½ cup|
|Toor dhal||¼ cup|
|Keerai||2 ½ cup|
|Chopped ginger garlic||2 tsp|
|Chopped onion||2 nos|
| Umami seasoning