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Keerai vadai recipe
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4 from 1 vote

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)
Prep Time15 mins
Cook Time20 mins
Soaking time2 hrs
Course: Snack
Cuisine: Indian
Servings: 15 vadai


  • 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


  • 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.


  • 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.