Keerai Vadai (Spinach Vadai) Recipe
Description
Keerai Vadai, a savory, crispy snack from the streets of Tamil Nadu and other parts of South India, is a delectable treat loved by many. These deep-fried lentil fritters are made with chana dal (Bengal gram) and fresh spinach, offering a perfect blend of flavors and textures. You’ll often find these vadas sold from old-fashioned food carts, served hot and crispy. This version uses Figaro Pure Olive Oil for frying, adding a rich taste and smooth texture to the vadas. They’re ideal for tea time or as a snack any time of the day.
Cuisine
South Indian
Course
Snack
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Spinach | 1 cup, finely chopped |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Garlic | 3 cloves, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | For deep frying |
Preparation Time: 140 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 10 minutes
Servings: 4-6
Instructions
-
Soak the Chana Dal
Begin by soaking the chana dal (Bengal gram) in water for about 1 to 2 hours. This will soften the lentils and help them blend better when making the vadai mixture. -
Prepare the Mixture
Once the chana dal has soaked, set aside 1 tablespoon of the soaked dal. Add the remaining soaked dal, green chillies, finely chopped onions, cumin seeds, garlic, ginger, and salt into a blender. Blend everything into a very coarse paste, ensuring the texture is not too smooth. -
Mix with Spinach
Transfer the coarse paste into a mixing bowl. Add the chopped spinach and the reserved tablespoon of soaked chana dal. Mix everything well to combine, ensuring the spinach is evenly distributed throughout the mixture. -
Fry the Keerai Vadai
Heat Figaro Pure Olive Oil in a deep frying pan over medium heat. Once the oil is hot, take approximately one tablespoon of the keerai vadai mixture in your hands. Shape it into a ball, and then flatten it lightly to form a small patty. -
Cook to Perfection
Carefully drop the flattened vadai into the hot oil. Fry the vadai until it turns golden and crisp on both sides, which should take around 5-7 minutes. Once done, remove the vadai and place it on a kitchen towel to absorb excess oil. -
Serve and Enjoy
Serve the Keerai Vadai hot and crisp with fresh Dhaniya Pudina Chutney (Coriander and Mint Chutney) and Coconut Chutney for dipping. Pair it with a cup of hot coffee or tea for a delightful tea-time snack.
Enjoy your homemade Keerai Vadai, a delicious South Indian snack that combines the richness of chana dal with the freshness of spinach, all fried to a golden perfection with the rich taste of Figaro Pure Olive Oil!
Tips for Best Results:
- For extra crunch, ensure the oil is at the right temperature before frying. If the oil is too hot, the vadai may burn on the outside without cooking through; too cold, and they will absorb excess oil.
- The spinach should be finely chopped, but not too watery, to avoid making the batter too loose. Drain any excess water before adding it to the mixture.
Enjoy this healthy, crispy snack as a part of your South Indian culinary journey, and indulge in the flavors that define the vibrant street food culture of the region!
