Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region. Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants. Street vendors cater a variety of deep-fried teatime snacks like
Uzhundhu/Medhu Vadai,
Paruppu Vadai, Keerai Vadai,
Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda,
Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous
Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
Vadais are most commonly made with a variety of lentils.
Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite. Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea. Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture. Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.
Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Keerai Vadais
Author - SM
Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.
HOW TO MAKE KEERAI VADAI
INGREDIENTS :
Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying
METHOD :
- Wash and Soak the Bengal Gram Dhal for 2 Hours.
- Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
- Grind it into a coarse mixture.
- Add a few teaspoons of water, if needed.
- Clean, wash and drain the Keerai/Spinach in a colander.
- Finely chop the Keerai/Spinach and keep it aside.
- To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
- Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
- Heat Oil in a pan.
- Take lemon sized Keerai Vadai mix and flatten them with your hands.
- Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
- Drain the Keerai Vadai on paper towels.
- Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
- Keerai Vadai goes well along with hot-hot Coffee or Tea.
NOTES :
- Adjust the amount of Spiciness according to your preference.
- Soak the Dhal just for two hours.
- Soaking for a long time will make the Vadai absorb a lot of oil.
- Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
- I have used Siru Keerai in this Keerai Vadai recipe.
- Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc.,
