Keerai Vada

Directions

1. 1
   Wash and soak the dals and rice in seven cups of water for two to three hours.
2. 2
   Clean, wash and blanch the spinach leaves in two cups of hot water for two to three minutes.
3. 3
   Drain and chop finely.
4. 4
   Peel, wash and grate the ginger.
5. 5
   Remove the stems, wash and roughly chop the green chillies.
6. 6
   Drain the dals and rice and coarsely grind them along with the ginger, green chillies and asafoetida.
7. 7
   Add the chopped spinach and salt to taste and mix well.
8. 8
   Heat sufficient oil in a kadai.
9. 9
   Make small balls of the prepared mixture and deep-fry them until they are crisp and brown.
10. 10
    Drain the Keerai Vada onto absorbent paper towels and serve hot with a chutney of your choice.