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Keerai Vadai
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4.16 from 13 votes

Keerai Vadai (Spinach Vadai)

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.
Prep Time10 minutes
Cook Time20 minutes
Soaking Time3 hours
Total Time30 minutes
Course: Snacks, Starter
Cuisine: Indian, South Indian, Tamilnadu
Servings: 10 Vadai
Calories: 100kcal
Author: Sowmya Venkatachalam

Ingredients

Soak the Dal mixture

  • ½ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 tablespoon Toor Dal (Pigeon pea)
  • 1 tablespoon 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 teaspoon Fennel Seeds
  • ¼ teaspoon Asafoetida (Asafetida / Hing)
  • Cooking Oil For Frying
  • 1 teaspoon Salt Adjust to your taste

Instructions

  • 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 ⅓rd 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 Spinach and add it to the dal mixture and mix it well. Also add few curry leaves to the mixture
  • 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!

Video

Notes

  1. You can mix any type of greens (Keerai). Murungai Keerai Leaves is something which is a commonly used greens for making Keerai Vadai
  2. Finely chopped onion can also be be added to the ground mixture
  3. The dal mixture needs to be ground coarsely to get the crispines of the Vada 

Nutrition

Serving: 1Vadai | Calories: 100kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Sodium: 75mg | Potassium: 326mg | Fiber: 4g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 94.1mg | Calcium: 30mg | Iron: 1.8mg