Keerai vada | Amaranath Leaves-Urad Dal Fritters

Deep fried snacks and chai/tea in the evening are like matches made is heaven, yes it is an awesome combo and nothing else can be great like these two.I love trying different snacks for my hungry kids from school.Last Saturday while watching Vijay Tv's program of chef Venkatesh Butt ,samayal samayal I decided to make the dish for my kids in the week to follow.I prepared for it well in advance and fried them only after the come as I always wish to serve them hot and my kids to love it as what else joy can be for a mother like me than to see my children enjoying the food I make for them.I can handle any pain to see that joy in their faces.

Coming to this fritters the green I have used here is amaranth leaves but I guess other aromatic greens won't suit in this method.Where else you can check my palak fritters and can use that methos to try fritters with other greens.Instead of urad dal you can also use channa or toor dal to make masala keerai vadai.

Soaking time: 2-3 hours
preparation time: 15 mins
cooking time: 15 mins
serves:3-4

Ingredients:

Urad dal-1 cup
Seeru keerai/ Amaranath leaves-1\2 bunch
ginger,chopped-2 tsp
Green chilly-1,chopped finely
salt- to taste
oil- to fry

Method;

1.Clean the dal and soak it in water for 2-3 hours.Then grind the dal with very little water to a paste consistency.( add minimal water).

2.Chop the green finely and clean it well in water to remove all impurities.Squeeze and extract all water from  it.

3.Add chopped green,chilly,ginger,salt to the ground urad dal batter and mix well.Heat oil for deep frying.

4.Grease a cover with plastic little water and place a lemon sized ball of the prepared mix and gently flatten it with a hole in the center.

5.Drop the prepared vadai in hot oil and fry well till it browns well.Repeat the same for the remaining batter.When done drain into kitchen paper to remove excess oil.

Serve hot with coconut chutney.

Note:

1.Instead of urad dal you can also use toor or channa dal and make masala keerai vadai.