Medhu vadai

INGREDIENTS

Urad dal- 1 cup
Channa dal- 1 tsp
Rice flour- 1-2 tsp as needed
Ginger-1 bit
Green chilli-2 small
Onion-1 small
Pepper corn- 1 tsp, crushed or whole
Asafoetida- As needed
Curry leaves- 1 spring cut into small pieces
Cilantro- cut into small pieces
Salt-To taste

PROCEDURE:

1. Soak Urad dal, channa dal in room temperature for 2-4 hours.
2. Grind in grinder along with ginger and green chilli by adding small drops of ice cold water.Do not pour too much water at a time or your batter will be runny. The batter has to soft and fluffy. 
3. Add onions, cilantro, salt, hing, curry leaves, pepper corns and mix the batter with a whisk so air incorporates into the batter. This makes the vadas fluffy and soft.
4. Take a small bowl of water and touch the water with your wrist and make balls first, then a hole and fry till golden brown in hot oil.
5. Serve hot with sambar and chutney.
6. If you are making ahead for party. Turn on oven to min heat like 100 F and keep the vadas in tray. This will keep it crispy.

Keera Pakoda/Palak or Spinach pakora

INGREDIENTS

Baby Spinach-1/2 packet
Onion-1 big,full sliced thin
Besan or chickpea flour- 3/4 cup
Rice Flour-3/4 cup
Saunf or Fennel Seeds-1 tbsp
Hing- Some
Salt-To taste
Chilli powder-1 tbsp
Turmeric powder-1 tsp
Hot oil- 1 full ladle

PROCEDURE:

1. Mix all ingredients together to make a tight batter without adding much water.
2. Fry till crisp and serve with hot chai or coffee.