Sunday, September 28, 2014

Keerai vadai ( Doughnut shaped Spinach and white lentils fritter)

Keerai vadai
Keerai vadai

After a long time, we could see some rain in California and the weather is awesome. How about a hot snack with coffee or tea in the evening. Sounds wonderful right :) . So made this keerai vadai in the sunday chill evening and enjoyed it with coconut chutney, Vengaya sambhar + hot tea.

Vada is a traditional south Indian snack known from antiquity. There are many varieties of vada. I made keerai vada (similar to medhu vadai or ulundhu vadai) with spinach & urad dal (white lentils) .
Try out this crispy snack, keerai vadai recipe at your home and share your feedback in the comments section below.

Ingredients (makes around 25 small size vadas)

Urad dal - 1 cup  [ 1 cup size = 150 ml ]
spinach (chopped) - 1 cup
green chili - 3
onion - 1
curry leaves - 1 sprig
salt - as needed
oil - for deep frying


  • Soak urad dal for 2 -3 hours and grind it to a thick paste. (You can add 1 - 2 tablespoon of water while grinding , not more than that. Because the less water we add, less oil the vada will absorb)
  • Wash, clean and chop the spinach leaves
  • chop onion, curry leaves and green chili
  • add chopped onion, curry leaves, salt and green chili to the grounded urad dal paste and mix well
  • then add the chopped spinach leaves and mix well
  • heat oil in a vessel for deep frying
  • take a clean plastic paper/ ziploc cover or banana leaf. Apply some oil and take about 2 tablespoon of vada mixture
  • flatten it by pressing it gently and make a hole in the center
  • once the oils gets heated up, take out the vada from the paper, transfer it to your hand and then put it in the hot oil. You can fry 4 - 5 vadas at a time, depending upon the vessel size and oil quantity.
  • cook in medium flame on both sides until it becomes crispy and golden brown in color. Take out the vadas and keep it in tissue paper to remove excess oil.
  • Enjoy hot with tea or coffee. You can also serve this along with Ven pongal for morning breakfast.

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