This vadai is usually very crunchy perked with chopped greens. It’s a perfect accompaniment to the Coffee/Tea and tastes yummy when served hot.
Keerai Vadai can be served with coconut chutney. Hot Vadai with Coconut Chutney and cup of Coffee/Tea is a best combo for the evening.
Other Recipe categories that you may want to try
Keerai Vadai (Spinach Vadai)
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Keerai Vadai (Spinach Vadai) is our conventional Paruppu vadai but with lot of greens (Keerai) in it. It’s very crunchy and a perfect starter / appetizer for gathering or parties.
Soak the Dal mixture
- 1/2 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tbsp Toor Dal (Pigeon pea)
- 2 tbsp Urad Dal Flour
- 1 tbsp Raw Rice
Other Ingridents
- 1 cup Spinach (Any Greens, Chopped (1 cup = 250 ml))
- 1 fistful Coriander Leaves (chopped)
- 1 fistful Curry Leaves
- 2 Green Chili
- 1 inch Ginger (chopped)
- 1 tsp Fennel Seeds
- 1/4 tsp Asafoetida (Asafetida / Hing)
- Cooking Oil (For Frying)
- 1 tsp Salt (Adjust to your taste)
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Mix all the dals and soak them in the water for 2 hours. After 2 hours filter the water and keep aside the dal mixture for 1 more hour.
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After an hour, take 1/3rd of the dal to the mixer along with green chili, ginger, salt, fennel seeds and coriander leaves. Grind this mixture coarsly without adding water till the chilies and ginger are ground nicely. Take this in a bowl.
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Add rest of the dal to the mixer and give couple of pulses and add it to the ground vadai mixture and mix well. We want to get the coarse mixture hence we are grinding it with just few pulses. Don’t add water while grinding.
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Pluck the leaves of the spinach and wash it in cold water first. Chop the Spinach and add it to the dal mixture and mix it well. Also add few curry leaves to the mixture
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Wet your palm and make small balls out of the vada dough . Gently press it in the center and then add it to the oil. Repeat the same for 4-5 vada and add it to the oil and deep fry them evenly in medium flame on both the sides till they turn crispy and become golden brown color.
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Repeat the same for rest of the dough. Remove the crunchy vada from oil and place it in paper towel to remove excess oil
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Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot. The yummy and crispy Keerai Vadai(Spinach Vadai) is now ready to serve!
- You can mix any type of greens (Keerai). Murungai Keerai Leaves is something which is a commonly used greens for making Keerai Vadai
- Finely chopped onion can also be be added to the ground mixture
- The dal mixture needs to be ground coarsely to get the crispines of the Vada
Method to make Keerai Vadai(Spinach Vadai) :
- Mix all the dals and soak them in the water for 2 hours. After 2 hours filter the water and keep aside the dal mixture for 1 more hour.
- After an hour, take 1/3rd of the dal to the mixer along with green chili, ginger, salt, fennel seeds and coriander leaves. Grind this mixture coarsly without adding water till the chilies and ginger are ground nicely. Take this in a bowl. Add rest of the dal to the mixer and give couple of pulses and add it to the ground vadai mixture and mix well. We want to get the coarse mixture hence we are grinding it with just few pulses. Don’t add water while grinding.
- Pluck the leaves of the spinach and wash it in cold water first. Chop the keerai and add it to the dal mixture and mix it well
- Wet your palm and make small balls out of the vada dough . Gently press it in the center and then add it to the oil. Repeat the same for 4-5 vada and add it to the oil and deep fry them evenly in medium flame on both the sides till they turn crispy and become golden brown color. Repeat the same for rest of the dough. Remove the crunchy vada from oil and place it in paper towel to remove excess oil
- Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot. The yummy and crispy Keerai Vadai(Spinach Vadai) is now ready to serve!
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| Keerai Vadai(Spinach Vadai) |
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