Home Fruits and VegetablesSpinach Mixed Dal Keerai Vadai

Mixed Dal Keerai Vadai

1 comment
Published under: SpinachVada
A crispy and crunchy South Indian evening snack made using spinach and dal.
Keerai Vadai with Coconut Chutney

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.

Keerai Vadai with Coconut Chutney

Keerai Vadai with Coconut Chutney

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 with Coconut Chutney
5 from 3 votes

Keerai Vadai

A crispy and crunchy South Indian evening snack made using spinach and dal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Cuisine: South Indian, Tamil Nadu
Keyword: Spinach Vadai

Ingredients

  • 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

Instructions

  • 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.

Recipe Video

1 comment

Avatar of Bhalchandra
Bhalchandra February 22, 2021 - 12:21 pm

Excellent

Reply

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