Snacks & sweets

Keerai Vadai

Spinach vadai

A mixed-dal spinach version, separate from the rice-based bhairi.

Vegetarian

From the community kitchen

Ingredients

Tick ingredients as you go.

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Soak all dals 2-3 hours. Drain well; pulse coarsely without adding water.
Mix in spinach, onion, minced chilli and ginger, fennel, flour and salt.
Press into small, flat patties; avoid a thick, uncooked centre.
Fry in medium-hot oil, turning, until golden and cooked through. Drain and serve hot.