Incredients
Urad dhal - 1/2 cup
Red chillies - 1
Keerai (any keerai) chopped finely - 1 cup
Salt – as per taste
Oil – for deep frying
Preparation
Soak the dhal in water for about 2 hours.
Drain the water completely.
Grind it along red chillies and salt to a coarse paste.
No need to add water.
Add keerai to the dhal paste and mix well.
Heat oil in a kadai.
Take a small size ball and keep it in your left palm or plastic paper
and gently press with your right palm.
Put it in the hot oil and fry till it turns golden brown.
Note: Keerai vadai can be prepared with any dhal.
If crispy u should use bengal gram dhal.
