Keerai (spinach) Vadai

A lot of parents today are faced with the unfamiliar task of having to cut down the calorie intake of their young child...the reasons being many...the staggering variety of eats from all over the world, available at your neighbourhood store,which was never so easily accessible before...the awareness of children,today,who at a very young age know what flavour of cupcake they want and where to get it from...and the exposure to a huge array of flavours,that in turn make ,eating simple food,a rather herculean task !

This simple recipe which can be served at lunch or as a snack is very tasty and is eaten without a grumble...the fact that ,in my home,they have to eat it,grumble or not ,is a different matter altogether !!!! That's what we were taught as children and I pass the very same lesson on ,to my own...and have been quite successful,thankfully !In our Indian homes, in the South,it's not uncommon to find families relishing these vadais with a hot cup of tea :))

My friend,asked if I could suggest a few easy options for healthy after school snacks,that required no cheese,butter,sugar...keeping in mind the calorie count.As harsh as that may seem,for a child...it's wise to do so,especially when they are at the age of 9 /10 years old, because that paves the way for healthy eating habits from then on ! Popcorn (not the packaged kind), tempered puffed rice , roasted nuts...I taught ,along with my kids,myself as well, to relish dried fruits like figs,raisins and dates...boiled /roasted corn on the cob,boiled peanuts,banana and yoghurt smoothie,whole grain crackers with a hung curd topping,sprouts made tangy with lime and chilli...all yummy options which don't leave you feeling deprived.

These are suggestions only for the concerned parent who need to help their child with attaining an overall wellness...children who are otherwise of normal health should eat everything in moderation but in my opinion still be aware of the quality of food that they fill their stomachs with ! That I think is the only way to prevent the diseases that suddenly seem to have become common around us,today !Also I believe that if we eat healthy ,by example,the kids are bound to do so too...so...no need to obsess about it but if we can take the healthier alternative,why not ?!!!

Purple spinach leaves

These fresh purple spinach leaves seemed to be calling out to the 'mom' in me to cook up something wholesome and appealing..."keerai vadai" is one option to use up a whole lot of spinach (keerai) and is also far more interesting than a simple keerai poriyal(stir fry),which might not be eaten in the same quantity !!! 

Crispy hot keerai vadais

These vadais are a great low carb option and very nutritious with the addition of channa dhal (bengal gram)and they aren't deep fried !
Recipe
Ingredients
Spinach-300g( washed and chopped)
Onions-2(finely chopped)
Green chillies-2 finely chopped
Ginger and garlic paste-1 Tbsp (optional)
Bengal gram/Channa dhal( kadalai paruppu)-3/4 C -washed and soaked in warm water for an hour and a half
Fried bengal gram (pottu kadalai)-a small hand full
Oil,salt to taste
asafoetida-a pinch
Method
Add a little oil in a pan,add the asafoetida
Saute' the chopped onions,until soft
Add the chillies, spinach leaves,salt and the ginger and garlic paste.
This ensures that the g&g paste won't catch and burn
When the spinach wilts slightly,stir and take off heat
Press down and remove the excess water...this removes the lingering bitterness(and sadly some nutrients!!!)Check seasoning.
Blend the soaked  dhal with a bit of salt(after draining the water) to a coarse puree'
Mix it by hand into the spinach mixture,add the fried bengal gram,shape the mixture and flatten and set aside.
Heat about a spoon of oil on a hot tava or frying pan and cook the vadais on either side ,on a low flame ,until golden and done.
Serve hot.

Note:The flame needs to be kept on low to ensure even cooking ...also making it flat helps the vadais cook faster in less oil(to avoid deep frying),in this recipe you will find the spinach ratio is higher than that of the dhal...since we are cooking the spinach a bit...(it still retains it's colour as you can see),a light crisping on the tava will do !