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Keerai Vadai Recipe, Vadai With Greens

November 27, 2017 by Suguna Vinodh 9 Comments

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Keerai Vadai made with greens and soaked and ground urad dal. Crisy and crunchy keerai vadai recipe. Perfect tea time snack. Recipe with step by step pictures.

Keerai Vadai makes for a perfect evening snack. Its a famous thing in the evenings at South Indian tea shops. Its crispy and crunchy and goes perfectly well with tea. Its made with soaked and ground urad dal and added greens. Usually, Arai keerai or Siru keerai is used for this recipe. Its a variety of green amaranthus. You may use any kind of amaranth leaves and it works fine. Here is how to do Keerai Vadai.

Usually for vadai made with urad dal, I like to use unpolished whole white urad dal. Try to avoid split urad dal, nylon urad etc… Soak the urad dal in water for couple of hours. Drain the water used for soaking and grind the urad dal in a mixie to a paste. Do not add any water while grinding. Add a teaspoon if the mixie would not budge. Add it only if it is really necessary. The texture should be thick and very very slightly coarse for keerai vadai. Set aside.
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Add in the finely chopped veggies namely onion, ginger, curry leaves, green chillies, coriander leaves and keerai. Add in the salt and asafoetida. If you like a spicy vadai, add in more chopped green chillies. Mix well to combine. Keerai vadai batter is ready.
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I like to use SSP asafoetida at home. Its very aromatic and flavorful. You may buy the products here. To know more about their products visit their website www.sspandian.com .

Heat oil in a kadai until hot. Now lets shape the vadas. The trick to shaping the vadas is dipping the hands in water. The urad dal batter wont stick to hands if the hands are moist and wet. Take a gooseberry size ball on the palm and flatten it. Flatten it as a thin round. Make a small hole in the middle. If shaping the vada in the palm is difficult, you can shape it on a plastic cover. Just wet the plastic cover with a few drops of water and shape the vadas on the cover and gently remove the batter and add it to the oil.
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Add it to hot oil. Keerai vadai takes time to cook. Around 5-6 minutes for every batch. The vadai should be really brown and golden. The vadai should be crispy and should have a little crunch on the bite. So be patient and fry till the vada is really golden.
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Serve the Vada with white coconut chutney and masala tea.
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keerai-vadai-recipe-1

Keerai Vadai Recipe


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 2 hours 20 mins
  • Yield: 15-18 small vadas 1x
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Description

Keerai Vadai made with greens and soaked and ground urad dal. Crisy and crunchy keerai vadai recipe. Perfect tea time snack. Recipe with step by step pictures.


Ingredients

Scale
  • 1/2 cup whole white urad dal
  • 1 cup chopped keerai-greens, finely chopped
  • 1 onion,finely chopped
  • 1/4 inch piece ginger, finely chopped
  • 1 sprig curry leaves, finely chopped
  • 2–3 green chillies, finely chopped
  • 3 sprigs coriander leaves, finely chopped
  • 3/4 teaspoon salt
  • a big pinch of asafoetida

Instructions

  1. Soak the urad dal for couple of hours. Drain the water and grind the urad dal to a thick paste.
  2. Add in all the veggies and salt. Mix well to combine.
  3. Shape the vadas.
  4. Fry them in hot oil for 5-6 minutes till golden. Serve hot!
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Sukanya Chellappa says

    August 1, 2021 at 9:42 pm

    Hello,

    Can you tell me how long would you soak the urad dhal?

    Thanks and Regards,
    Sukanya

    Reply
    • Suguna Vinodh says

      August 2, 2021 at 12:11 pm

      Soak the urad dal in water for couple of hours. I have mentioned the same above in the detailed pics

      Reply
  2. Margaret Carolin says

    October 15, 2020 at 4:06 pm

    Superb started all varieties in preparation

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 17, 2020 at 11:06 pm

      Thank you!

      Reply
  3. Peri says

    August 20, 2020 at 9:04 pm

    Can I soak the daal overnight? Do we fry the vada immediately after grinding? Mine never turn soft and crispy. I will try yours. Love all your recipes. Specially the one for idli. It is just super.

    Reply
    • Suguna Vinodh says

      August 20, 2020 at 9:17 pm

      No. do not soak overnite. Yes. you can fry immediately.
      This is not the usual medu vada served with idlis. This is made with greens and is crispy.

      Reply
  4. Amritha says

    August 11, 2020 at 1:59 pm

    So yummy….enjoyed…

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 11, 2020 at 6:54 pm

      Thank you!

      Reply
  5. Tawee says

    July 3, 2019 at 9:23 pm

    I followed this to a T and the end result was very tasty .

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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