Keerai Vadai with Kaara Chutney

Instructions

1. 1

   Soak the Lentils

   • Rinse chana dal and toor dal thoroughly under running water.
   • Soak them together in a large bowl with ample water for exactly 2 hours. Avoid over-soaking, as it can make the vadais oily.
2. 2

   Drain and Grind

   • After 2 hours, drain the water from the lentils completely. This step is crucial for a non-oily vadai.
   • Set aside 2 tablespoons of the whole soaked lentils for texture.
   • Transfer the rest of the lentils to a blender or food processor. Grind into a thick, coarse paste without adding any water. The coarse texture is essential for crispy vadais.
3. 3

   Prepare the Batter

   • Transfer the ground paste to a large mixing bowl.
   • Add the reserved whole lentils, finely chopped spinach, red onion, green chilies, ginger, fennel seeds, chopped curry leaves, asafoetida, and salt.
4. 4

   Combine the Mixture

   • Gently mix all the ingredients with your hands until just combined. Do not overmix or knead the batter, as this can make the vadais hard.
5. 5

   Shape the Vadais

   • Lightly grease your palms with oil or water.
   • Take a lemon-sized portion of the batter, roll it into a ball, and then flatten it between your palms to form a disc about 2 inches in diameter and 1/2 inch thick.
6. 6

   Deep Fry

   • Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of batter; it should sizzle and rise to the surface without browning too quickly.
   • Carefully slide 3-4 vadais into the hot oil, ensuring not to overcrowd the pan.
7. 7

   Fry to Perfection

   • Fry for 2-3 minutes per side, until they turn a deep golden brown and become crisp.
   • Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
8. 8

   Serve

   • Serve the Keerai Vadais hot with coconut chutney or sambar for an authentic South Indian experience.