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.
Hey Nags, Happy New Year. The vada looks yummy. I have updated my blog after a long time, and am bloghopping to check on other friends. Do stop by.
83 different shots??? i had once managed to take 54 shots from various angles and figured its not too healthy for my back :-))
Vadai looks yummy, love the last pic on a serving platter, looks very inviting!
I am going to make these when I grow amaranth in summer. I guess I could use any greens, but amaranths will i use from my yard:-D
You took 83 different angles of the picture? dang you must have a LOT of patience:)Never heard of spinach in a vadai-guess the greens take the guilt of the frying just a tad:) Gorgeous pics!
I love the second and the third pictures.. Do you always take all your pictures in natural light? What do u do on those days when you don't get enough natural light? Do you use the white balance feature in those cases?
Vadai looks so crispy and delicious:).
its raining cats n gods here and I can have those vadas all by myself. i love that nice brown colour, the contrasting green chutney colour..
This IS feel good food…… what it does to the poundage??? Heck, if it tastes that good, who cares??? 🙂
Indhu, I use natural light as much as possible. In fact, almost all the pics in this blog are taken over the weekend. If I do try something over a weeknight and it turns out good, then I usually make it over the weekend so that the pics look nicer. That being said, if I absolutely have to take a pic in the night, then I switch on all the nights in the hall, switch on the TV, place the bowl somewhere in front of it and take shots from above. Its not ideal and doesn't turn out great pics but its ok for me once in a while. And yes, I do use white balance in those times, I turn it to tungsten.
Crispy & perfect Nags