Cabbage vadai Vegetable vadai recipe
INGREDIENTS: (YIELDS 10 TO 14 VADAS)
METHOD:
Soak the channa dal and toor dal for 2 hours. Drain the water and grind this along with red chilli, salt ,fennel seeds and asafoetida. Grind them coarsely. You can add few spoons of water if u need while grinding. Add chopped onions to this and finely chopped and cleaned spinach to this.
Mix it nicely with hands. Take a portion of batter and flatten this with hands. Normally keerai vadai is slightly bigger than the regular masala vadai.
Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch. Flip it after few minutes and cook in a medium flame. Do not keep the flame too high, the inner side will not get cooked. Do not keep it too low also. It will make the vadai soggy.
When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea. We had some left over vadais which we had for dinner along with Curd rice.
Note: Thanks for sharing..Ushahttps://samayal-ulagam.blogspot.com Prawn Fry On Toothpicks / Eral Fry
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