Keerai Vada

How to Prepare

1. Drain the soaked urad dal and grind it into a smooth, thick batter with minimal water.
2. Transfer the batter to a mixing bowl and beat it well to incorporate air for fluffiness.
3. Add chopped spinach (keerai), green chilies, ginger, cumin seeds, peppercorns, curry leaves, and salt to the batter. Mix thoroughly.
4. Heat oil in a deep frying pan or kadai over medium heat.
5. Wet your hands, take a small portion of the batter, and shape it into a flat disc with a hole in the center (vada shape).
6. Carefully slide the shaped vada into the hot oil. Fry in batches without overcrowding.
7. Fry until golden brown and crispy on both sides, turning occasionally (about 3-4 minutes per side).
8. Remove with a slotted spoon and drain excess oil on paper towels.
9. Serve hot with coconut chutney or sambar.