Keerai Vadai (Crispy Spinach Vada)

Steps

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1. 1
   Measure 1 cup (250 ml) of chana dal and 1/4 cup of urad dal. Soak them together in sufficient water for about 2 hours until plump. Drain completely.
   ≈0:43
2. 2
   Transfer the drained dals to a mixer and grind into a coarse batter without adding any water. Scrape the sides and grind in batches if needed, maintaining a slightly coarse texture.
   ≈1:14
3. 3
   Transfer the ground mixture into a large bowl. Add one finely chopped onion, 5-6 minced garlic cloves, a small piece of finely chopped ginger, 2 finely chopped green chillies, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp salt, and 1/4 tsp asafoetida powder.
   ≈1:34
4. 4
   Clean and finely chop fresh spinach leaves (or other greens like amaranth or moringa leaves). Add the chopped greens to the batter just before frying, as they release moisture and can thin the mixture if added too early. Mix well until the consistency is thick enough to shape.
   ≈1:55
5. 5
   Heat sufficient oil in a wok or deep pan on medium flame. Wet your palms lightly with water. Take a small portion of the batter and shape it into a round patty.
   ≈2:32
6. 6
   Gently drop the vadas one by one into the hot oil. Fry only 3-4 at a time to avoid overcrowding. Flip at intervals and continue frying until both sides turn a lovely golden brown. Maintain medium heat to achieve a crispy exterior while keeping the inside soft and fluffy.
   ≈2:45
7. 7
   Once cooked through, remove the vadas and place them on paper towels to absorb excess oil. Serve hot with coconut chutney or alongside hot tea.
   ≈3:17