KEERAI VADAI RECIPE | MASALA KEERAI VADAI

Keerai vadai |spinach vada can be made with either urad dal or channa dal as we do for masala vadai too. I have nice memories of keerai vadai when i was first introduced to this when i was in 7 th std. There used to be one sweet stall near our house ,run by a mami and her son at their house and during week end evenings they make special snacks like bajji, bonda and one among them was this Keerai sweet. There used to be a board kept outside their house “Today’s special” and we though my mom makes yummy snacks at home we always crazily look forward for this weekend board from the “Ambiees Sweet stall”. One day they have placed a board named “ Keerai vadai” and we were new to this and immediately urged our dad to buy this one before this could get over. And it tasted awesome and couldn’t forget the taste.
So this is the first time i made keerai vadai at home and it turned out yum and stayed soft even after 4-5 hours.
Also check out

• Cabbage vadai
• Vegetable vadai recipe

INGREDIENTS: (YIELDS 10 TO 14 VADAS)

CHANNA DAL	3/4 CUP
TOOR DAL	1/4 CUP
SPINACH	1 CUP(TIGHTLY PACKED)
FENNEL SEEDS	1/8 TSP
SALT	AS NEEDED
ONION	2
ASAFOETIDA	2 PINCHES
RED CHILLI	4-5
CURRY LEAVES	4-5
OIL	FOR DEEP FRY

METHOD:

• Soak the channa dal and toor dal for 2 hours.
• Drain the water and grind this along with red chilli, salt ,fennel seeds and asafoetida.
• Grind them coarsely. You can add few spoons of water if u need while grinding.
• Add chopped onions to this and finely chopped and cleaned spinach to this.

• Mix it nicely with hands. Take a portion of batter and flatten this with hands. Normally keerai vadai is slightly bigger than the regular masala vadai.

• Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.
• Flip it after few minutes and cook in a medium flame.
• Do not keep the flame too high, the inner side will not get cooked.
• Do not keep it too low also. It will make the vadai soggy.

• When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.
• We had some left over vadais which we had for dinner along with Curd rice.

Note:

1. This vadai can be made with Urad dal batter too.
2. For more crispiness add 1 tsp of ghee in the batter after grinding and mix well before frying.