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Keerai vadai recipe With urad dal

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keerai-vadai-recipe
Keerai Vadai is one of most fascinating snack for me. The name itself makes me crave for the snack. Some make it like masal vadai and I make always this way. I should try the masala vadai method too as Vj likes that way. I always make variations in medhu vada batter only, like mysore bonda or cabbage vadai. Its because I am comfortable with medhu vada 🙂 Its raining here in Singapore with a series of non-stop thunder shots and can there be any better reason for me making these vada for snack?  Enjoy this with tea/ coffee. You would love this crispy snack.

கீர-வட

Keerai vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 3 hrs soaking time    |  Cook time: 25 mins    |  Makes: 15

Ingredients

Urad dal/ white Ulundhu – 1/2 cup heaped

Keerai / amaranth leaves – 1/2 cup tightly packed

Green chillies – 2

Onion – 1

Asafoetida – 3 pinches

Salt – As needed

Method

  1. Soak dal for 2-3 hours and grind to a thick and smooth batter along with green chillies. Use very less water while grinding.

    2. 1-vada

  2. Wash and separate the leaves from the stem of the keerai and chop it finely. Add the chopped greens, chopped onion, asafoetida, salt to the ground batter and mix well.

    3. 2-keerai-vadai

  3. Heat enough oil to deep fry vadas and flatten a big lemon sized ball in a greased(with water) ziploc cover. You can use a piece of banana leaf too. Grease you hands well with water before taking the ball of batter. Again after flattening, grease you hands well in water, make hole in the centre and transfer the flattened vada to your greased hand and drop it to the hot oil. Refer this post to see how it can be done in hands itself.

    4. 3-keerai-vadai

  4. Cook in medium flame both sides until golden brown in colour. Heat oil while you flatten the vada again and lower the flame while you cook. Repeat the process to finish the batter. You can cook upto 3-4 vadas at a time.

    5. 4-keera-vadai

Notes

  • You can add balck pepper powder instead of grinding green chillies in the batter.
  • I grind chillies as we could not differentiate it and take out while eating as the vada has lots of greens
  • This vada comes out really crispy. If you want more crispy, add a tsp of rice flour.
  • Refer my medhu vadai post for more tips and videos to learn how to shape vada.
  • Since we add washed, chopped greens, make sure you drain water completely before chopping. Otherwise, after you add it to the batter, the batter may get watery – gooey.

Enjoy the vadai + any spicy chutney with hot tea or coffee. Perfect for your kids too as an evening snack!
keerai-vadai+recipe

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Comments

  12. Please don't make me to crave for this one now. Super tempting vadais and i can happily munch on 4-5 at a time with a feel this is healthy as it has spinach forgetting the fact that it is deep fried!!

    Reply

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