Keerai Vadai

Vadai is an all time favourite South Indian snack. Vadai can be prepared using urad dal or channa dal. I have already posted my mix veg Medhu vadai recipe using whole urad dal. This Keerai vadai / masala keerai vadai is prepared by grinding channa dal with spices along with onion, spinach and deep fried.

Ingredients (Makes 9)

  • Channa dal – 1 cup
  • Fennel – 1 tsp
  • Green chillies – 2, broken
  • Hing – a pinch
  • Onion – 1, finely chopped
  • Ginger – 1 inch
  • Spinach – 1.5 cups, finely chopped
  • Coriander leaves – 3 tbsp
  • Curry leaves – a sprig
  • Salt – as needed
  • Oil – to deep fry

Steps

  • Wash and soak channa dal in enough water for 2 to 3 hrs.
  • Firstly grind salt, hing, ginger, green chillies, 1 tbsp coriander leaves.
  • Now drain the water from dal and grind it along with the above mixture coarsely without adding water.
  • Chop onion and spinach finely.
  • Heat oil in a pan to deep fry.
  • In a bowl, add the ground mixture, chopped onion, chopped spinach, curry leaves and coriander leaves.
  • Add salt if required and mix them well.
  • Roll the mixture into small balls and press them flat to make vadas.
  • Drop the vada in hot oil one by one.
  • Flip and cook till both sides are fried evenly.
  • Transfer the dried vada to a kitchen tissue to drain off excess oil.
  • Repeat the same steps for all the vadais.

Keerai vadai is a tasty and crispy evening snack. Vadai and hot filter coffee / masala chai in the rainy day is all I can ask for !!!

  • My kid who doesn’t prefer spinach in any other form, loves this vada too.
  • You can size the vada smaller too.
  • Drain the water from the dal well before grinding so the batter doesn’t turn out runny.

Check out the mix veggie medhu vada recipe here.

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