|Sirukeerai Vadai (Amaranthus Bengal Gram Fritters)|
Keerai Vadai is slightly larger than masala vadai and also little thin. You can use any keerai to prepare this vadai. I have not used onion here. But you can use onion and garlic too. I like thin keerai vadai which they sell near Putlur Amman Temple. Though it will be little oily but sometimes you have to compromise it when it comes about taste. Since the climate here is little bit cloudy, i prepared this vadai and enjoyed with coconut chutney.
- 1 cup bengal gram (channa dal / kadalai paruppu) – soaked in water for 1 hour
- 1/2 cup finely chopped keerai – you can use any variety
- 2 green chilies – finely chopped
- 1 tbsp fennel seeds
- 1 tsp grated ginger
- 4-5 curry leaves
- salt to taste
- Wash and soak channa dal for 1 hour. Drain the water completely and blend in a mixer along with fennel seeds. Add 2 tbsp water and grind to a coarse paste.
- Combine dal paste, chopped keerai, chilies, grated ginger, curry leaves and salt in a mixing bowl. Mix well everything and keep aside for 10 mins.
- Heat oil in a heavy bottomed kadai or pan. Wet your palm and make small ball of the batter. Flatten it using fingers.
- Drop in oil and fry till it runs golden brown and crispy. Fry other vadai and drain the excess oil using tissue paper. Serve hot with coconut chutney or any other chutney of your choice.