Keerai vadai recipe With urad dal

Name: Keerai Vadai, keerai ulundhu vada
Prep time: 15 min
Cook time: 20 min
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

November 21, 2012 by Raks Anand 35 Comments

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. 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.

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Keerai Vadai, keerai ulundhu vada

Keerai Vadai, keerai ulundhu vadai or keerai medhu vadai with step by step pictures. A crispy snack made with urad dal, south Indian variety of spinach (Amaranth leaves)

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Soaking time 2 hours

Servings 15 vadai

Cup measurements

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

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 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.

Keerai vadai method

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.