Keerai vadai recipe is a delicious south Indian savoury and it is also famous in Singapore, Myanmar, Malaysia and Srilanka. Keerai vadai can be taken along with breakfast or as an evening snack.
Wash and soak the black Urad dal for 2-3 hours .
Drain the water fully and put it in a mixer and grind into a thick coarse batter.sprinkle a little ice water whenever needed but see to it that you don’t pour a lot of water.
The batter must have little visible pieces of Urad dal which adds to the crispy texture of the Keerai Vadai.
Take the batter in a vessel and add the chopped onions, spinach, mint, curry leaves, coriander leaves, green chillies, hing and salt to it and mix thoroughly. Let it set it for one or two minutes.
Heat oil in a pan and once it is heated take a piece of banana leaf in the left hand and put a small ball of thick batter in the leaf. slowly flatten the batter with your fingers and make a small hole in the middle of it and put it in the oil.
Let it fry for 1-2 minutes till it becomes golden brown and when one side is cooked fully, flip to the other side and fry the same way.once both the sides comes to crispy golden brown colour, take it out .similarly prepare all the vadas.
Arrange it in a plate and sprinkle some fresh coriander leaves, fried curry leaves, onion rings and a few drops of lemon over it
Serve hot with coconut chutney, sambhar and tomato thokku. It is an awesome snack when taken with an aromatic coffee or an elaichi tea.
Even children who do not eat greens generally will love to eat this keerai vadai along with tomato ketchup.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.