Add the lentils to a food processor along with salt, asafoetida, ginger and chillies.
This keerai vadai turned out really yummy it was a great hit in our family,above all inclusion of keerai makes it healthy too,the only modification i did was i added litted baking soda to make it even more crispier and success of this ulunda vaidai depends upon how u grind ur ulundhu ... i have posted thisrecipe onmy blog http://bondedbyfood.blogspot.in/2012/10/keera-ulunda-vadai-spinach-lentil.html
Yummy! Very good and easy to do! I replaced asafoetida with two big garlic cloves and added lots of salt. Thank you!
I have baked Masala Vadais before, you can try these along the same lines. Pls refer this post: Baked Masala Vadai Recipe --DK
I really dont see what's wrong with step 2...can you pls elaborate? --DK
Use a candy/fry safe thermometer
Its just an article that I shared in my FB Chef In You Page. Here is the link : http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm. It explains the correct way to deep fry.
Here is the link:http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm. I follow this and my fried goodies never are soggy and hardly drain oil when I put them in a paper towel after frying. Hope its useful to you too
By "Skinned" I mean the lentils without their skin/cover. I think skinned is the word which means "with skin removed" instead of deskinned
Have mentioned the suggested accompaniments in the last line of the post. Pls do refer. For this pictorial, I fell back on the old standby - Hot ketchup :)
Its Indian and quite an old Model - Its Preethi Chef Pro Mixie