Keerai Vadai is a popular South Indian snack made using spinach and dal. Served with coconut chutney, it is basically a masala vadai with spinach.
Commonly found in roadside shops and tea stalls, this vada is thin, crispy and crunchy. It is often served as an evening snack along with coffee or tea.
Usually it is made with one variety of spinach, but this recipe uses a combination of 3 spinach varieties along with 3 different types of dal. As with all Indian recipes, there are several different variations to this recipe and it is common to find that each household has their own way of preparing this tasty snack.
Keerai Vadai Recipe
Ingredients for Keerai Vadai
- 100 g Toor Dal
- 100 g Bengal Gram Dal
- 50 g Urad Dal
- 1 cup Mulai Keerai (Amaranth Leaves) finely chopped
- 1 cup Drumstick Leaves - 1 cup finely chopped
- 1 cup Siru Keerai (Tropical Amaranthus) finely chopped
- 10 Black Peppercorns
- 1/2 inch Ginger finely chopped
- 250 ml Oil
- as per taste Salt
How to make Keerai Vadai
- Soak the three dals together in a cup for one hour.
- Drain the water and transfer to a bowl.
- Add the ginger, salt, black peppercorns and grind to a thick paste.
- Wash all the spinach and drain excess water.
- Heat 1 tsp oil in a pan and saute the spinach leaves.
- Remove and mix the spinach with the ground dal paste.
- Heat the remaining oil in a frying pan.
- Take a small lemon sized ball of the dough and flatten them in your palm.
- Deep fry these in hot oil till golden brown.
- Remove and excess oil.
- Serve hot with coconut chutney.