Keerai Vadai Recipe (Spinach & Bengal Gram Fritters)
Introduction
Keerai Vadai, a delightful South Indian snack, brings together the perfect blend of crispy textures and wholesome flavors. The word “Keerai” refers to leafy greens, and “Vadai” translates to fritters, making it a savory treat often made with a variety of greens such as spinach, fenugreek, or dill. Spinach is the most commonly used green in this recipe, offering its earthy and tender qualities to the dish. These crispy fritters are simple to make, can be prepared in advance, and even frozen for later enjoyment. Ideal for any occasion, whether it’s a quick snack, a rainy day treat, or part of a festive meal, Keerai Vadai will surely win your heart. Serve them with a refreshing chutney, and you have a perfect bite to savor!
Ingredients Table
| Ingredient Name | 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 |
| Oil | As required for deep frying |
Preparation Time & Cooking Time
| Preparation Time | Cooking Time |
|---|---|
| 10 minutes | 140 minutes (includes soaking and frying) |
Instructions
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Soak the Bengal Gram
Begin by soaking the Chana dal (Bengal gram) for about 1 to 2 hours. This step ensures that the dal softens and becomes easier to blend into a coarse paste. -
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Make the Coarse Paste
After soaking, drain the Bengal gram and place it in a blender. Add the green chillies, cumin seeds (jeera), grated ginger, and salt to the blender. Blend the mixture into a coarse paste, leaving some of the Bengal gram intact for texture. -
Mix in Spinach
Transfer the coarse paste into a large bowl. Add the finely chopped spinach and mix everything thoroughly to incorporate the greens into the dal mixture. -
Heat the Oil
Heat enough oil for deep frying in a pan or kadai over medium heat. Test the oil’s readiness by dropping a small amount of the batter into the oil. If it sizzles and rises to the top immediately, the oil is hot enough. -
Shape the Vadai
Take approximately one tablespoon of the mixture in your hands. Shape the mixture into a round ball and gently flatten it to form a thick patty. -
Fry the Vadai
Carefully drop the flattened mixture into the hot oil. Fry the vadai until golden brown and crisp on both sides. This should take about 3-5 minutes, depending on the heat of the oil. -
Drain Excess Oil
Once fried to a crispy golden texture, remove the Keerai Vadai from the oil and place it onto a kitchen towel to absorb any excess oil. -
Optional: Freeze the Vadai
If you wish to prepare these fritters in advance, you can freeze them after frying them only 3/4th of the way. When you are ready to serve, simply reheat the vadai by dipping them back into hot oil to fry them fully. This method ensures that you can enjoy fresh, crispy fritters anytime. -
Serve
Keerai Vadai is best served hot with chutneys of your choice. A great pairing would be Dhaniya Pudina Chutney (Coriander and Mint Chutney) or Tomato Garlic Chutney. These fritters make an ideal rainy season snack or a delightful addition to any meal.
Allergen Information
This recipe contains Chana Dal (Bengal Gram Dal), which is a legume. It is naturally gluten-free and vegan. However, please note that those with specific legume allergies should avoid this dish. The recipe uses oil for deep frying, so be mindful of your oil choices if you have dietary restrictions related to oils or fats. The recipe does not contain dairy or nuts, making it suitable for vegetarians and those avoiding these allergens.
Dietary Preferences
- Vegetarian: This recipe is entirely plant-based, making it an excellent choice for vegetarians.
- Gluten-Free: This dish is naturally gluten-free, as it uses no wheat products.
- Vegan: Since it contains no animal-derived ingredients, this recipe is also suitable for vegans.
- Nut-Free: There are no nuts in this recipe, making it safe for individuals with nut allergies.
Advice for Perfect Keerai Vadai
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Consistency of the Paste: It’s important to leave the Bengal gram slightly coarse when blending. This helps in giving the fritters a better texture. Avoid making the paste too smooth, as it will affect the crispiness.
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Oil Temperature: Ensure the oil is at the right temperature. If the oil is too hot, the vadai will brown too quickly on the outside while remaining uncooked inside. Conversely, if the oil is too cool, the fritters will absorb more oil and turn soggy.
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Freezing Tips: If you are planning to freeze the vadai, ensure they are partially cooked. Frying them only 3/4th of the way and freezing them allows you to have a fresh snack ready whenever you desire with minimal effort.
Conclusion
Keerai Vadai, with its crunchy exterior and flavorful, spicy interior, is a comforting South Indian snack that will satisfy your cravings for something crispy and savory. Whether served as an appetizer or enjoyed with your favorite chutney during a leisurely tea time, these spinach and Bengal gram fritters are perfect for all occasions. Their versatility, ease of preparation, and freezer-friendly nature make them an excellent addition to your snack repertoire. Try making them today, and indulge in this crispy delight that embodies the true essence of South Indian flavors!
