Keerai Vadai | किरई वडा | पालक वडा बनाने की आसान विधि | Chef Harpal Singh

Keerai Vadai(Spinach Vadai) is a conventional Masala Vadai but with addition of Keerai (Spinach) in it. It’s one of the popular starter / appetizer for the party and get togethers. We can use many varieties of the greens of your choice.This vadai is usually very crunchy perked with chopped greens.Hot Vadai with Coconut Chutney and cup of Coffee/Tea is a best combo for the evening.
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Keerai Vadai
Ingredient Quantity
Amaranth leaves 1½ cup
Spinach leaves 10-12 No.
Chana dal 1 cup
Urad dal ½ cup
Cumin seeds 1 Tsp
Fennel seeds 1Tsp
Ginger chopped 1 Tbsp
Green chilli chopped 3-4 No.
Asafoetida ¼ Tsp
Onion chopped 1 No.
Curry leaves 8-10 No.
Salt to taste
Dry red chillies for garnish
For Tomato Chutney:
Oil 2 Tbsp
Asafoetida ¼ Tsp
Garlic cloves 8-10 No.
Tomato roughly cut 2 No.
Red chilli powder 1 Tsp
Turmeric powder ¼ Tsp
Salt to taste
Sugar 1 Tsp
Lemon juice ½ No.
For Tadka:
Oil 1 Tbsp
Mustard seeds 1 Tsp
Dry red chillies 4-5 No.
Curry leaves 6-8 No.
Method:
1. Wash and soaked the chana dal and urad dal overnight in enough water.
2. Dry roast the cumin seeds and fennel seeds for 1 min.
3. Remove and grind coarsely with the help of rolling pin.
4. Remove in bowl and keep it aside.
5. Drain the water and grind the chana dal coarsely, remove in bowl.
6. Drain the water and grind the urad dal in fine paste. Remove in same bowl.
7. Add chopped ginger, green chilli, asafoetida, onion chopped and tear the curry leaves and keep it aside.
8. Take the amaranth leaves and chopped them and add to the bowl.
9. Take spinach leaves, chopped them and add to the bowl.
10. Add salt and mix well. Keep it aside.
11. Heat oil in a pan, add asafoetida, garlic cloves, tomato, red chilli powder, turmeric powder and salt, mix well and sauté for 2-3 min. or till tomato gets pulpy and mash well.
12. Remove in grinder jar and keep it aside.
13. Heat oil in same pan; add mustard seed and dry red chillies mix well.
14. Add curry leaves and mix well.
15. Grind the tomato in smooth paste, add prepared tadka and mix well.
16. Add salt and mix well.
17. Add lemon juice and sugar and mix well. Keep it aside.
18. Heat oil in kadai for deep frying.
19. Apply little water in plastic sheets, Dip your hands in water and take one big lemon sized ball of the vadai batter, Place it on the plastic sheets and Spread into a thin vadai and make a hole in the center.
20. Flip it gently and transfer to the oil.
21. Repeat the same for the rest of the batter.
22. Once the vadai is light brown in color, remove it on absorbent paper and reheat the oil.
23. When oil is hot, fry again the vadai till crisp and brown in color.
24. Remove it on absorbent paper.
25. Fry the dry red chillies in hot oil for garnish.
26. Place the keerai vadai and prepared tomato chutney on serving plate, garnish with coriander leaves and fried red chillies and serve hot.
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