Keerai Vadai, Amaranth Leaves Vada by Tarla Dalal

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Keerai Vadai, Recipe LInk : ------------------------------------------------------------------- Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | Subscribe to Tarla Dalal's YouTube Channel | Follow Tarla Dalal on Instagram | Like Facebook | Get fab food images on Pinterest | Get Tarla Dalal IOS App | Get Tarla Dalal Android App | Join Tarla Dalal’s Google Plus | Twitter | Keerai Vadai, Amaranth Leaves Vada Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. Preparation Time: 15 minutes. Cooking Time: 25 minutes. Makes 20 vadas. 1¼ cups finely chopped chawli (cow pea) leaves ¾ cup chana dal (split Bengal gram) ¼ cup toovar (arhar) dal 1 tbsp urad dal (split black lentils) 1 tsp fennel seeds (saunf) ¼ cup chopped onions 1 tsp ginger (adrak) paste 2 tbsp chopped coriander (dhania) 1 tbsp curry leaves (kadi patta) ¼ tsp asafoetida (hing) Salt to taste Oil for deep-frying For Serving Coconut chutney 1. Soak the chana dal, arhar dal, urad dal and fennel seeds in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside. 2. Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside. 3. Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water. 4. Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal mixture and mix well. 5. Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada. 6. Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. 7. Serve immediately with coconut chutney.