Monday, December 17, 2007

Spinach Vadai

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
Green Chillies 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Soak the dhalls for 1 hour in water. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely. Add
chopped spinach and makes small balls and deep fry in oil.

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