Keerai Vadai/ Vada with Leafy Veggies | How to make Keerai Vadai/ Vada with Leafy Veggies

By Sweta Shet  |  9th Nov 2016  |  
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  • Keerai Vadai/ Vada with Leafy Veggies, How to make Keerai Vadai/ Vada with Leafy Veggies
Keerai Vadai/ Vada with Leafy Veggiesby Sweta Shet
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    2

    People

38

0

About Keerai Vadai/ Vada with Leafy Veggies Recipe

A delicious way of including greens in your diet.

Keerai Vadai/ Vada with Leafy Veggies is a delicious dish which is enjoyed by the people of every age group. The recipe by Sweta Shet teaches how to make Keerai Vadai/ Vada with Leafy Veggies step by step in detail. This makes it easy to cook Keerai Vadai/ Vada with Leafy Veggies in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Keerai Vadai/ Vada with Leafy Veggies at home. This amazing and mouthwatering Keerai Vadai/ Vada with Leafy Veggies takes 120 minutes for the preparation and 20 minutes for cooking. The aroma of this Keerai Vadai/ Vada with Leafy Veggies 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/ Vada with Leafy Veggies is a good option for you. The flavour of Keerai Vadai/ Vada with Leafy Veggies is palatable and you will enjoy each and every bite of this. Try this Keerai Vadai/ Vada with Leafy Veggies and impress your family and friends.

Keerai Vadai/ Vada with Leafy Veggies

Ingredients to make Keerai Vadai/ Vada with Leafy Veggies

  • chana dal- 3/4 cup
  • Toor dal- 1/4 cup
  • amaranth leaves- 1 cup, chopped
  • onion- 1 Finely Chopped
  • Dry red chillies- 5
  • fennel- 1/2 tsp
  • salt as per taste
  • Hing/ asafoetida a pinch
  • oil for deep frying

How to make Keerai Vadai/ Vada with Leafy Veggies

  1. Wash both the dals and soak them for around 2 hours.
  2. Then grind these dals lightly along with red chillies and fennel. (Just sprinkle a few drops of water, if it's very dry. The paste should be coarse and dry.)
  3. Take it out in a bowl. Then add in the chopped greens, onion, salt and hing.
  4. Heat oil in a kadai. Take spoonfuls and make vada shapes, then drop them slowly into the hot oil. Fry on a low flame till they turn brown.
  5. Serve with sauce or chutney.

My Tip:

I have used green amaranth leaves. You can use any leaves that you like, spinach or red amaranth is also good.

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