Wednesday, 5 November 2014

Keerai Vadai / Spinach Vada

Keerai Vadai / Spinach vada is a popular tea time snack made out of lentils and spinach. These fritters are crispy, healthy and tastes delicious with tea. Best served with coconut chutney and sambar with a cup of hot tea.


  • 1/2  Cup Channa dal (soaked for one hour )
  • 1/2 Cup Urad Dal (soaked for one hour)
  • 1 Cup finely chopped spinach ( I used palak)
  • 3 dry red chillies
  • 2 Green Chillies
  • 1 inch piece ginger
  • 4 to 5 curry leaves (optional)
  • 1/2 Teaspoon cumin Seeds
  • 1/2 Teaspoon Fennel Seeds
  • a pinch of Hing / Asafoetida
  • Oil for deep frying
  • salt as required


1. Wash Channa dal serveral times
2. Wash urad dal and soak it along with channa dal for an hour
3. Take 2 tablespoons of soaked dal and keep it separately. Grind remaining dal along with red chillies, and ginger to coarse paste. Add minimum water while grinding. I just sprinkled 1 or 2 teaspoon of water while grinding    
4. Add chopped spinach, finely chopped green chillies, salt, hing, curry leaves, cumin seeds, fennel seeds and mix everything together. Now add reserved 2 tablespoon of soaked dal also to the batter and mix well. Check for seasoning and add salt if required

5. Heat oil for deep frying the vada. Take about 1 tablespoon of vada batter and make a disc. Make a hole in the center of the vada. Drop the discs gently in the hot oil      
6. Fry them in medium flame for 2 minutes. Using a slotted spoon, flip them and fry on the other side for 2 minutes                                   

7. Remove from oil and drain on paper towel. Repeat the process with the remaining batter and make vadas


8. Serve vada hot

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