Keerai Vadai Recipe (Spinach & Bengal Gram Fritters)
Introduction
Keerai Vadai, or Spinach Wada, is a popular South Indian snack that combines the richness of Bengal gram (Chana dal) with the freshness of spinach. These crispy fritters, made with a blend of spices and fresh ingredients, are a delightful treat for tea time or as an appetizer. The dish is not only easy to make but is also packed with nutrients, thanks to the protein-rich chana dal and the fiber from spinach.
This traditional recipe is perfect for the rainy season, offering a crunchy, warm snack that’s often enjoyed with a side of chutney. The deep-frying technique brings out the perfect golden crisp, while the inside remains soft and flavorful. Whether you’re hosting guests or craving a light snack, Keerai Vadai will surely be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1-1/2 cups |
| Spinach (finely chopped) | 1 cup |
| Green chillies | 2 |
| Cumin seeds (Jeera) | 1 tablespoon |
| Salt | To taste |
| Ginger (grated) | 1 teaspoon |
| Sunflower oil | As required for deep frying |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 140 minutes
- Total Time: 150 minutes
Servings: 3
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Instructions
Step 1: Soaking the Chana Dal
To begin making the Keerai Vadai, start by soaking the chana dal (Bengal gram) in water for about 1 to 2 hours. This softens the dal and makes it easier to blend.
Step 2: Blending the Mixture
Once the dal has soaked, drain the water and add the soaked dal, green chillies, cumin seeds (jeera), grated ginger, and salt to a blender. Blend the mixture into a coarse paste. You want to leave some of the dal whole for texture, so do not make it into a smooth paste. The mixture should have some bite to it, with chunks of dal for added crunch in the fritters.
Step 3: Mixing with Spinach
Transfer the blended mixture into a large bowl. Add the finely chopped spinach to the dal paste. Stir well to ensure that the spinach is evenly distributed throughout the mixture. The spinach adds a fresh and vibrant flavor, complementing the dal.
Step 4: Shaping the Vadai
Heat sunflower oil in a deep frying pan over medium flame. While the oil is heating, take about one tablespoon of the prepared mixture in your hands. Shape it into a small ball and then flatten it gently into a disc shape. This will help the vadai cook evenly and get crisp on both sides.
Step 5: Frying the Vadai
Once the oil is hot, carefully drop the shaped vadai into the oil. Fry the fritters in batches, ensuring that they do not overcrowd the pan. Fry the vadai until they are golden brown and crisp on the outside, turning them occasionally for an even cook. This should take about 5-7 minutes per batch.
Step 6: Drain Excess Oil
Once the vadai are cooked, remove them from the oil and place them on a kitchen towel to drain any excess oil.
Step 7: Optional Freezing
If you want to prepare these fritters in advance, you can freeze them after frying them about three-quarters of the way. To serve later, heat the oil and fry the vadai until they are golden and crisp.
Step 8: Serving
Serve your Keerai Vadai hot with your favorite chutney. It pairs wonderfully with Dhaniya Pudina Chutney (Coriander-Mint Chutney), Tomato Garlic Chutney, or any chutney of your choice. These fritters make a great rainy season snack and are sure to impress your guests with their crispy texture and unique flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 180-220 kcal |
| Carbohydrates | 30-35g |
| Protein | 9-11g |
| Fat | 4-6g |
| Fiber | 6-8g |
| Sodium | 150-200mg |
(Note: Nutritional values are approximate and may vary depending on the specific ingredients and portion sizes used.)
Tips for the Best Keerai Vadai:
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Soak the dal properly: The dal should be soaked for enough time to soften, but not too long that it turns mushy. If it is too wet, the vadai may not hold together.
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Do not over-blend: While blending the dal, ensure you leave some whole grains for texture. Over-blending will create a smooth paste, which will alter the texture of the fritters.
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Oil Temperature: Be sure the oil is heated to the right temperature. If the oil is too hot, the vadai will cook too quickly on the outside, leaving them raw on the inside. If the oil is too cold, they may absorb too much oil and become greasy.
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Experiment with spices: If you like extra flavor, you can add other spices like fennel seeds or curry leaves to the mixture. These ingredients will elevate the taste and make the vadai more aromatic.
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Make-ahead option: If you wish to prepare these fritters ahead of time, freeze them after partially frying them (3/4th cooked). Later, when you’re ready to serve, just fry them fully to get a fresh, crispy snack.
Conclusion
Keerai Vadai (Spinach & Bengal Gram Fritters) is a flavorful and nutritious South Indian snack that brings together the goodness of chana dal and spinach. The crispy, golden exterior and soft interior make them perfect for serving at tea time or as a savory appetizer. With a few simple ingredients and easy steps, you can enjoy this crunchy treat with your favorite chutneys or dips. Whether you make it fresh or prepare them ahead of time, these fritters are sure to impress!
