Keerai Vadai( Spinach Vada) | How to make Keerai Vadai( Spinach Vada)

4.4 from 5 reviews
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By Antara Navin
Created on 19th May 2016
  • Keerai Vadai( Spinach Vada), How to make Keerai Vadai( Spinach Vada)
Keerai Vadai( Spinach Vada)by Antara Navin
  • Keerai Vadai( Spinach Vada) | How to make Keerai Vadai( Spinach Vada) (16 likes)

  • 5 reviews
    Rate It!
  • By Antara Navin
    Created on 19th May 2016

About Keerai Vadai( Spinach Vada)

Keerai vada(spinach vada) is made with spinach-type leaf vegetables along with lentils. It is a famous South Indian street snack , especially in Tamil Nadu. In Tamil , keerai means green leafy vegetables and Vadai means savoury doughnut. Spinach can be replaced by amaranth leaves.

Keerai Vadai( Spinach Vada) is a delicious dish which is enjoyed by the people of every age group. The recipe by Antara Navin teaches how to make Keerai Vadai( Spinach Vada) step by step in detail. This makes it easy to cook Keerai Vadai( Spinach Vada) in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Keerai Vadai( Spinach Vada) at home. This amazing and mouthwatering Keerai Vadai( Spinach Vada) takes 180 minutes for the preparation and 20 minutes for cooking. The aroma of this Keerai Vadai( Spinach Vada) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Keerai Vadai( Spinach Vada) is a good option for you. The flavour of Keerai Vadai( Spinach Vada) is palatable and you will enjoy each and every bite of this. Try this Keerai Vadai( Spinach Vada) and impress your family and friends.

  • Prep Time3Hours
  • Cook Time20mins
  • Serves3People

Video for key ingredients

  • Sambhar Powder

Keerai Vadai( Spinach Vada)

Ingredients to make Keerai Vadai( Spinach Vada)

  • 1 cup Urad dal( split black gram dal)
  • 1/2 cup tightly packed Spinach leaves or amaranth leaves
  • 1/4 cup coriander leaves
  • 1/4 cup curry leaves
  • 1/2 tsp chopped fresh basil leaves or 1/4 cup mint leaves
  • 1/2 knob ginger grated
  • 2/3 cup finely chopped onions
  • 1-2 green chillies( as required)
  • 1/2 tsp ground black pepper(optional)
  • salt as per taste

How to make Keerai Vadai( Spinach Vada)

  1. Wash and clean the urad dal 2-3 times and then soak it in sufficient water for 2-3 hours.
  2. Drain the soaked urad dal well and grind it coarsely in a mixer/blender using very little water. I used a quarter cup and a tablespoon of water for grinding.
  3. Finely chop the spinach leaves, curry leaves, coriander leaves and basil leaves or mint leaves. Add this into the ground urad dal batter.
  4. Add finely chopped onions, finely chopped/grated ginger, finely chopped green chillies, black pepper (optional) and salt as per taste into the batter.
  5. Blend and mix the Vadai batter lightly by hand using a spatula or a spoon to make the batter light and fluffy.
  6. Heat sufficient oil in a heavy bottomed deep pan. The oil should neither be too hot not too cold.
  7. If oil is too hot, the vadai will cook quickly with inside not cooked properly. If the oil is cold, the the vadai will become soggy. If you drop a bit of batter into the oil , it should rise to the top and then brown.
  8. Take some water in a bowl. Wet your palm and take some batter in your palm. Pat the batter lightly so as to form a doughnut not more than 1/4 inch thickness and make a hole in the center with your thumb.
  9. When the oil is optimum hot, lower the heat and carefully invert your palm over the oil and drop the keerai vadai slowly into the oil. If you are not comfortable, just drop the batter as doughnut balls into the oil.
  10. Cook each side on low medium heat for 3-4 minutes each or till the side turns light golden color. Crank up the heat slightly and cook each side for 1-2 minutes to make it crispy.
  11. Take out the vadai on a plate and drain out the excess oil using a kitchen paper towel or any absorbent material. Cook in batches of 2-3 keerai vadai and take care to not overcrowd the wok.
  12. Serve the keerai vadai hot and enjoy with coconut chutney, sambhar or any spicy chutney.

Reviews for Keerai Vadai( Spinach Vada) (5)

Bela Sainia year ago
:thumbsup::thumbsup::thumbsup:
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Madhu Jaina year ago
Very good
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Pushpa kannana year ago
Superb...will try..my sons' fav
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Uma Shindea year ago
I will try
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Sana Basheer2 years ago
Very nice !
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