1. Soak the dal together in water for 3 hours.
2. After 3 hours, filter the water and keep the dal for 1 more hour.
3. After an hour, keep 3 tbsp of the dal aside and grind the remaining with salt and a pinch of asafoetida, without adding water.
4. Add the above ground mixture with the 3 tbsp of the dhals in a bowl along with green chilli and ginger and keep this aside.
5. Clean the chopped spinach/keerai in water to remove sand from it.
6. Add the chopped keerai to the dal mixture and mix it well.
7. Heat the oil in a kadai and once the oil is hot, make small rounds of ground dal, press in the centre and drop into the oil to deep fry it.
8. Once the vadai becomes brownish, remove take it out in a bowl with a paper towel to absorb the oil and serve hot.

Recipe & image courtesy: www.subbuskitchen.com