Keerai Vadai, also known as Spinach Vada, is a traditional South Indian tea-time snack made with protein-rich dals and fresh spinach leaves. This deep-fried crispy vada is packed with flavor and texture, making it a popular choice for evenings or festive occasions. The combination of chana dal, toor dal, and spinach not only enhances taste but also boosts nutrition, offering a perfect balance of crunch and softness in every bite.
Cooking Time & Serving
- Total Cook Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Serving Size: 2 persons
- Difficulty Level: Easy
Ingredients for Keerai Vadai
- ½ cup chana dal
- 2 tbsp toor dal
- 1 tbsp rice
- 1 cup spinach (chopped)
- A handful of coriander leaves (chopped)
- A handful of curry leaves
- 2 green chillies
- 1-inch ginger (chopped)
- 1 tsp fennel seeds
- A pinch of hing (asafoetida)
- Salt (to taste)
- Oil (for deep frying)
Step-by-Step Method to Make Keerai Vadai
- Soak chana dal and toor dal together in water for about 1 hour. Drain and keep aside for another hour.
- Grind one-third of the soaked dal with green chillies, ginger, fennel seeds, coriander leaves, and salt into a coarse paste. Transfer to a mixing bowl.
- Grind the remaining dal without water to maintain a coarse texture. Add this to the first batch of ground mixture.
- Mix in chopped spinach and curry leaves to form a thick dough-like mixture.
- Wet your palms and shape the mixture into small flat discs.
- Heat oil in a deep pan over medium flame and fry the vadas until crisp and golden brown.
- Drain excess oil on tissue paper and serve hot with coconut chutney or tomato ketchup.
Crispy and flavorful Keerai Vadai is now ready to enjoy with your evening tea or as a festive snack.