• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Garden
  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • About
  • Privacy Policy
You are here: Home / Navaratri Recipes / Keerai Vadai | Keera Vada Recipe | Lentils and Spinach Vadai Recipe

Keerai Vadai | Keera Vada Recipe | Lentils and Spinach Vadai Recipe

February 18, 2020 44 Comments

XFacebook2PinterestTelegramWhatsAppYummly
2
SHARES
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.
Pin
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.
Pin
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.
Pin
Lentil and Spinach Vadai / Keerai Vadai Recipe
Makes about 18-20
What I Used:
2 cups channa dal / kadala paruppu
1 bunch spinach leaves, tough stalks removed
1 onion, finely chopped
2 green chillies, finely chopped
1″ piece of ginger, grated or finely chopped
10-12 curry leaves, finely chopped
Salt to taste
Oil for deep frying
How 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.
Pin
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.
XFacebook2PinterestTelegramWhatsAppYummly
2
SHARES

By nags Filed Under: Navaratri Recipes, Snacks and Appetisers, Spinach (Palak) Recipes, Tamil Recipes, Uncategorized

Previous Post: « My Mom’s Edible Garden | An Edible Garden in Kerala
Next Post: South Indian Ellu Sadam – Sesame Rice Recipe (Easy Rice Recipes) »

Reader Interactions

Comments

  1. Anonymous

    November 25, 2012 at 2:25 am

    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

    Reply
  2. Anonymous

    December 28, 2010 at 7:31 am

    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

    Reply
  3. Nags

    December 28, 2010 at 9:00 am

    So glad they came out well 🙂 Even we love them!

    Reply
  4. Anonymous

    May 14, 2010 at 12:20 pm

    DAISY SAID…..

    MMMM… I LOVE DIS ONE. EVEN THOUGH U CNNOT MAKE IT, JUST C DA PICS MAN. ITS ENOUGH.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

Trending Recipes

Kerala plum cake recipe
Butter-Chicken-Recipe-murgh makhani
paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
Instant Oats Idli Recipe with Rava, Step by Step
1 min chocolate chip cookie in a cup
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
garlic pull-apart rolls recipe, eggless
bread paneer rolls recipe
easy pav bhaji recipe

Browse Older Recipes

Copyright © 2025