My grandmother used to make delicious keerai vadais. She will add drumstick leaves to the vada. I have not found fresh drumstick leaves in US, so I have used spinach. Even methi leaves can be used for making these vadas. Here goes the recipe:

Channa dhal, 1 cup, soaked for 2-3 hours.
Fennel seeds, 1 teaspoon.
Rice powder, 1 tablespoon.
Garlic, 2 cloves.
Ginger small pieces.
Green chilies, 3.
Spinach, 1 bunch.
Salt, as per taste.
Red onion, medium-sized, 1.
Curry leaves, a handful.
Cilantro, a handful.

Wash the soaked channel dhal and set aside. Grind the channa dhal along with the fennel seeds, chilies, garlic, and ginger without water. Clean the spinach and chop them into small pieces. Chop the onion, curry leaves, and cilantro into small pieces. Add the chopped spinach, onion, curry leaves, cilantro, rice powder, and salt to the ground channa dhal and mix everything well. Heat a kadai with 1 cup of oil. When the oil is hot, take a small amount of the ground mixture and flatten it with the palm of the hand and drop into the hot oil. When the vadais rise up and turns golden-brown, remove the vadais from the oil and drain the excess oil with a paper towel. Serve the hot vadas with tomato sauce.

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