Keerai vadai is a very popular tea time snack in South India. You can prepare keerai vada by adding keerai to parupu vada or ulundu vada. I have used arai keerai and whole urad dal to prepare this delicious keerai vadai. Today we will learn how to make Keerai vadai following our easy recipe with step wise pictures.
Keerai Vadai Recipe-Keerai Ulundu Vada Recipe
Prep Time : 15 mins
Cook Time :
25 mins Yields:
12-13 vadas Recipe Category:
Snacks Recipe Cuisine:
South Indian Ingredients needed
Whole Urad dal without skin – 1/2 cup
Fried gram/pottukadalai/dalia -1 tsp
Raw rice -1 tsp
Green chilli- 3
Arai keerai – 1/3 cup finely chopped
Salt to taste
Oil for deep frying
Preparation
Soak urad dal + chutney kadalai (dalia)+ rice together for 2 hours. After 1 hour, you can keep it in the refrigerator. Rice and dalia are added to give crispiness to the vada.
Clean and wash the greens. Drain the water, chop it finely and keep it ready. You can use arai keerai or siru keerai.I have used arai keerai for making this vada.
Drain the water completely from the dal and grind it either in a mixie or wet grinder adding green chillies and salt to a smooth paste. You should not add water while grinding. If needed just sprinkle water once or twice.
How to check if the batter is perfect for making vadas-
# Dip your hand in water and take a small ball of batter. The batter should not stick to your hand. If it sticks, then grind for some more time.
# If you drop a little batter in a cup of water, the batter should float and not dissolve.
Once the batter is ready, add the chopped keerai and mix well.
Method
Take a plantain leaf or a Ziploc bag (if using plantain leaf, use the back side of the leaf), wipe it with a little water. Dip your fingers in water, take a small lemon sized ball of batter, flatten it with your hands keeping it on the banana leaf and make a hole in the center as shown in the picture below.
Heat oil in a kadai (to check if the oil is hot enough, drop a little batter into the oil, if it comes to the surface immediately, the oil is hot enough to fry the vadas). Reduce the heat to medium. Then transfer the flattened batter to your hand from the leaf/ziploc bag and drop it into the hot oil carefully.
Once it is slightly cooked, flip it over to the other side and cook both sides until golden brown.
Then remove the vada with a slotted ladle and place it in a colander or paper towel to remove excess oil, if any. You can fry 3-4 vadas at a time depending on the quantity of oil used.
Repeat the same process for the rest of the batter. Coconut Chutney is a great side dish for keerai vadai.
Enjoy hot keerai vadai with tea or coffee or even for breakfast along with idli and chutney. Note– After frying one vada, taste it and see. In case, if you need salt, add it to the batter, mix well and then proceed to make vadas.
Do check out my Ulundu Vada, Rasam Vada and Thayir vadai in the link below or click the picture below to take you to that page.
If you love vadas, do check out my
Popular South Indian Masal Vadai
Paruppu Vada without onion for festivals
Cabbage vada
Vazhaipoo Vadai
Check out more Snacks Recipes.
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View Comments (5)
hi today only i did this keerai poriyal i will try this next time nice presentation thank u
Weather is too chilled, a prefect crispy treat to enjoy without any guilt..
looks super.. love it..
Hi very nice recipe..by any chance can we grind keerai and use in this? My daughter picks out anything green and throws it out :-(
Yes, you can grind a little greens to a thick paste and mix it with the batter but the taste will different.