What better way to start a Monday than talk about deep fried snacks, particularly Keerai Vadai?
However, this recipe, like a few others, is going to begin with a disclaimer. I don’t claim that this is the authentic keerai vadai recipe that all Tamilians are probably proud of. I used what I had in the pantry and whatever took the fancy.
What I can guarantee is that its super simple and very crunchy. An ideal, quick tea-time snack.
Its also quite crazy in a way that you can customize all you want.
I used amaranth leaves / mulai keerai. I like the flavour and use it in pretty much all dishes that call for spinach / keerai.
This picture reminds me how long back I made this recipe.
My cutting board is not even close to its original colour that’s seen here!
I also used channa dal / kadala paruppu in this recipe although most vadai recipes call for toor dal or peas paruppu, which amma is what most South Indian restaurants use because its a much cheaper alternative to the expensive toor dal.
Soaked Channa Dal
I love the way it brings a smile on TH’s face when I talk deep frying. Something about dunking stuff into hot oil and then eating it makes that man happy. So happy that he even stood by patiently while I took 83 different angles of the following picture.
Lentil and Spinach Vadai / Keerai Vadai RecipeMakes about 18-20What I Used:2 cups channa dal / kadala paruppu1 bunch spinach leaves, tough stalks removed1 onion, finely chopped2 green chillies, finely chopped1″ piece of ginger, grated or finely chopped10-12 curry leaves, finely choppedSalt to tasteOil for deep fryingHow I Made It:1. Clean and soak the chana dal in water for an hour. Meanwhile, wash spinach and place in a pan over lot heat until the leaves wilt. Then, chop finely.2. Once soaked, drain completely and pulse the dal in a mixer or food processor into a coarse paste. To give the vadai some texture, I keep about 1 tbsp dal aside and add it after pulsing the rest.3. Add the rest of the ingredients and mix well.4. Shape into lime-sized balls and flatten slightly. Deep fry in oil until golden brown. Drain and serve hot with chutney.
I haven’t posted the recipe for this chutney before so here goes:
For the Coconut Chutney:Grind together 1/2 cup grated coconut (fresh or frozen but not dessicated), 1 green chilli, a small piece of tamarind, 2 shallots and salt with very little water. I also added some fresh coriander leaves to this but its optional. We love the flavour so if I have fresh coriander leaves, I always add them.
I make this chutney very often and it goes well with dosa, idly and even medhu vadai.
hi,
just wanted to say your recipe for chicken thoran brought back memories of my grandmother(amomma)who used to make it for us kids when we were especially good-which was not very often! I think the real reason was because it was too expensive…
Anyway, made it and fed it to the kids and hubby ( am vegetarian now) who loved it and took a happy trip down memory lane as I was making it… so thank you
mini nair
This was really, really good. The mix looked like it might fall to bits so I added some besan (chick pea) flour until it looked like it would hold together……came out perfectly. So crispy on the outside and all held together well. We had it with mango chutney and yogurt as I didn't have time / ingredients to do the green chutney.
Rachel, Australia
So glad they came out well 🙂 Even we love them!
DAISY SAID…..
MMMM… I LOVE DIS ONE. EVEN THOUGH U CNNOT MAKE IT, JUST C DA PICS MAN. ITS ENOUGH.