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.
Good post for Monday morning like you say! I'm sitting here with my coffee and actually salivating for this stuff – I need distractions in my life!
I love the green chutney – perfect. And the banana leaf presenttion! Vadai looks delectable!
yummy vadai…made it long back
Mouthwatering snack and great combo, love chana dal and spinach too.
wow this looks great – shall try it on pongal day!
I'm right there with your TH (in spirit if nothing else) when it comes to deep fried stuff 🙂 Oh the satisfaction!
These look so good..Vadas are now so rarely made at home – I guess the spinach makes up for the deep frying – got a lot of spinach at home, will try this out, maybe for Pongal !
gosh this looks delectable…and i just love the plantain leaf bowl!
Its not just your TH, mine is willing to stand in front of the hot oil and fry for 30mins but will not spend 10mins chopping vegs. Never knew hotels used toor dal! Does using toor dal make it crisper or no? I have some spinach I think I am going to make this for the white girl 😛
Prefect crispy vadai, feel like finishing that whole serving plate….yumm!
wowwwwwwwww…i loved that serving plate… 🙂
vada looks so crispy…a perfect tea time snack.. 🙂