This is an excellent and flavourful tea time snack. Onions need not be added to the batter as it will taste more like masal vadai. The vadai tastes good with the exotic, unique taste and flavour of spinach alone.
Whole urad dhal - 1/2 cup
Bengal gram ( chenna dhal) - 1/2 cup
Split urad dhal - a fistful
Spinach - 1 cup tightly packed ( mulai keerai will be tasty)
Dry red chillies - 2
Green chillies - 2 finely chopped
Cumin seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Salt - to taste
Oil - to deep fry
Soak whole urad dhal and bengal gram for an hour. Soak split urad dhal separately for an hour. Drain the water completely and keep aside.
Wash and clean the spinach, discard the roots and chop finely. Chop curry leaves roughly.
Grind together whole urad dhal, bengal gram and red chillies to a coarse paste with very little water.
Transfer it to a bowl. Add the soaked split urad dhal, cumin seeds, salt, finely chopped spinach, curry leaves and green chillies. Mix well using your hand. Divide into equal sized balls.
Heat oil, when hot simmer the stove. Wet your palms with water, take out a ball, flatten it with your hands to the size of a palm (1/2" thickness would be fine) and put a hole in the centre. Gently drop it into the oil. Flip on both sides and fry them till golden brown. Repeat the process with the rest of the batter. You can fry 2 to 3 vadais in a batch.
Serve hot with coconut chutney or any chutney of your choice.
NOTE: Ensure medium heat of oil. Saunf can be used instead of cumin seeds.