Keerai Vadai, keerai ulundhu avai or keerai medhu vadai with step by step pictures.
Keerai vadai is one of most fascinating snack for me. The name itself makes me crave for the snack.
Mostly, especially in the tea kadai, they make it like masal vadai or something firm and thin. But I make always this way.
I should try the masala vadai method too as Vj likes that way. Always make variations in medhu vada batter only, like mysore bonda or cabbage vadai It's 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.
Keerai Vadai, keerai ulundhu vada
Ingredients
- Urad dal/ white Ulundhu - ½ cup heaped
- Keerai / amaranth leaves - ½ cup tightly packed
- Green chillies - 2
- Onion - 1
- Asafoetida - 3 pinches
- Salt - As needed
Instructions
- Soak dal for 2-3 hours and grind to a thick and smooth batter along with green chillies. Use very less water while grinding.
- 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.
- 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.
- 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.
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 teaspoon 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.
Stepwise images
- Soak dal for 2-3 hours and grind to a thick and smooth batter along with green chillies. Use very less water while grinding.
- 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.
- 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.
- 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.
Enjoy the vadai + any spicy chutney with hot tea or coffee. Perfect for your kids too as an evening snack!
prathibha Garre
Your medu wadas are always perfect in shape,looks delicious
Nagalakshmi V
the shape is a hit and miss for me. sometimes comes out so good and sometimes becomes too watery! love the variation 🙂
Premalatha Aravindhan
Its raining here too pass me some..
APARNARAJESHKUMAR
raks next time try with murukkai keerai ! divine is the only word ! pictures are good
Faseela Noushad
wow...delicious n yummy snacvk....
Nivedhanams Sowmya
amazingly done raks!!! so perfect shaped vadai!!
Sowmya
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Jayashree
The best keera vadai I have eaten is at Karpagambal mess in Mylapore, Chennai. Yours reminds me of that - crisp and delicious.
Sangeetha Priya
Perfectly shaped crispy vada, makes me drool...
srividhya Ravikumar
wow..crispy vadas Raji..
revathi
Make me crave for some now..:) super duper good..
Reva
Shama Nagarajan
tempting and inviting dear
jeyashrisuresh
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!!
Pavithra Elangovan
Super tempting and super tempting Raji. I love keerai vadai alllllllllllllot. Yumm yumm 🙂 singapore ore malaaaaaaaaaaaaiya ??? Enjoy.
notyet100
Ya u r right ,they are perfect with a mug of hot tea,,,
Uma Ramanujam
yeap. thats correct. It goes well with hot tea and as soon as i saw your post, I remembered Tea stalls in our places. they sell it and keerai vadais are famous for teashops.
Lubna Karim
Extremely rocking recipe...one of my fav vada's....look perfect and yum....
Alamelu
yummy looking Vada... perfect with a cup of coffee...and a tad guilt free too.. with the greens in it 😉
[email protected]://juicybites.blogspot.com
Mahi
Looks delicious!
Sudha Sabarish
Always love all kinds of vadai.That too keerai vadai means love it to the core.Waiting for the keerai masala vadai post.
Priya
Am avoiding deep fried fritters now,you are tempting me now.Wish i get some.
raaji
haa,,what a texture..just perfect!!!!
divya
Looks great, delicious !!!!!
Vidhya
Wonderful, looks very delicious.
You have used Amarnath leaves in this recipe. Is it thandu keerai?
Sangeetha Nambi
Perfectly done... Its healthy too....
http://recipe-excavator.blogspot.com
Chitra
Looks yummy. wish to have it, I make in masala keerai vadai 🙂
Kalpana Sareesh
looks exactly like restaurant made.. love this vadai..
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Nandita SS
Fantastic post Raji!! The vadas looks so perfect and yum!!
Sharmilee! :)
Looks absolutely tempting...perfect for tea time!
WeR SAHM
wow so delicious crispy keerai vadai....got impressed with your clicks...
Priya R
perfect vadas everytime 🙂 you are so good at this
sasirekhaurs6
hi can we try this with any other keerai varieities also
RAKS KITCHEN
Yes I think so.
Ranjani Raj
looks so crispy.. thought to grab one 🙂
Unknown
keerai or amaranth leaves means? can you please translate in telugu?
Raks Kitchen
Thotagura, koyagura