Keera Masala Vada

KEERA MASALA VADA | Snacks
The personal favourites of the south Indians have got to be Samosa’s, Vada's and cutlets. Near every roadside stall that sells these yummy and divine snacks, the public can be found waiting in swarms. However, with the amount of spices and oil used, this is not so healthy if had often. Yet, our mind is fickle. It is known to divert from our thoughts and determinations often. And the tempting aroma of these dishes doesn't help either. So, the only way to keep ourselves satisfied is to find a healthy alternative. Here is a recipe for a vada that is also a bit healthy for our health. Why, you ask? Because these are made with some nutritious foodgrains! So, let’s get our kitchen utensils ready!

Ingredients:
Chana Dal - 1 cup
Toor Dal - 1/4 cup
Red chilli - 6 nos
Fennel seeds - 1 Tsp
Water
Onion - 2 nos chopped
Chopped Ginger
Green chilli - 1 no. chopped
Spinach/Palak leaves - 1 bunch chopped
Salt to taste
Oil for deep frying

Preparation:
Take a wide mixing bowl and add the chana dal, toor dal, red chillies, and fennel seeds. Add enough water and let it soak for 2 hours.

Now, take a handful of dal and keep it aside.

Drain the excess water and grind the rest of the dal into a coarse mixture.

Transfer the coarse mixture into the mixing bowl.

Add the chopped onions, ginger and green chilli.

Wash the spinach leaves and after removing all the dirt, chop them.

Add the chopped leaves to the mixing bowl.

Add the remaining dal to the bowl and mix all the ingredients together gently using your hands to form a nice batter.

Now, take some batter and make small patties using your palms.


Method:
In a pan, heat some oil for frying the vada’s. Once the oil is hot, gently drop the patties in and deep fry them till they turn a golden brown in colour.

Finally, remove the vada’s from the pan, and strain the excess oil!

Your vada’s are ready to be devoured.






Best with:
These vada’s taste the best when they are combined with ketchup or some sort of spicy chutney. You can also have them with sambar or rasam (a south Indian broth) if you wish to. They taste the best when eaten hot, so serve them as soon as you take them off the pan.




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