Keerai Vada Recipe: A Crispy, Nutritious South Indian Delight!

For those seeking a delectable and wholesome snack, look no further than Keerai Vada. This popular South Indian fritter, brimming with the goodness of leafy greens, offers a delightful crunch and a burst of savory flavor. Traditionally made with soaked and ground lentils, particularly urad dal or a combination of dals, and infused with finely chopped spinach or amaranth leaves, Keerai Vada is a testament to how simple ingredients can create culinary magic.

Beyond its irresistible taste, Keerai Vada boasts several health benefits. Spinach, or "keerai" in Tamil, is a powerhouse of essential nutrients, including iron, calcium, and vitamins A, C, and K. Incorporating greens into your diet through such tasty preparations can contribute to improved eye health, reduced oxidative stress, and even support a healthy heart. While deep-fried, enjoying these vadas in moderation can still be a part of a balanced diet, offering a protein-rich and fiber-filled snack option.

The secret to a perfect Keerai Vada lies in its batter consistency and the freshness of its ingredients. A coarse grind of the lentils ensures a satisfyingly crispy exterior, while the addition of aromatic spices elevates the flavor profile. Whether enjoyed as a tea-time snack with a steaming cup of filter coffee or as an accompaniment to a hearty meal of sambar and rice, Keerai Vada promises a truly satisfying culinary experience.

Here’s a simple recipe for Keerai Vada to bring this South Indian delight to your kitchen:

Keerai Vada Recipe

Ingredients:

• 1 cup urad dal (split black gram), or a mix of chana dal, toor dal, and urad dal
• 1 cup finely chopped spinach (or any amaranth leaves like Arai Keerai, Siru Keerai)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1 inch ginger, finely chopped or grated
• ½ tsp fennel seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions:

1. Soak the Dal: Wash the urad dal thoroughly and soak it in enough water for 2-3 hours. If using a mix of dals, soak them together.

2. Grind the Batter: Drain the water completely from the soaked dal. Transfer the dal to a blender or mixer grinder. Add the green chilies, ginger, fennel seeds, and asafoetida. Grind to a coarse, thick paste, adding very little water (just a tablespoon or two if absolutely necessary) to get the blades moving. The less water, the crispier the vadas will be.

3. Prepare the Mixture: Transfer the ground dal batter to a large mixing bowl. Add the finely chopped spinach, chopped onion, and salt to taste. Mix everything well with your hands until all ingredients are evenly incorporated.

4. Shape the Vadas: Heat oil for deep frying in a heavy-bottomed pan or kadai over medium flame. To shape the vadas, wet your palms with a little water to prevent the batter from sticking. Take a lemon-sized portion of the batter, flatten it slightly into a disc, and optionally make a small hole in the center like a medu vada. You can also pat them on a greased plastic sheet or banana leaf.

5. Deep Fry: Gently slide the shaped vadas into the hot oil. Do not overcrowd the pan; fry in batches. Fry on medium-low heat, flipping occasionally, until they turn golden brown and crispy on both sides (this usually takes 4-6 minutes per batch).

6. Drain and Serve: Once golden and cooked through, remove the vadas using a slotted spoon and drain excess oil on absorbent paper towels. Serve hot with coconut chutney, sambar, or enjoy them plain as a delicious and nutritious snack.

   

Enjoy your homemade, crispy Keerai Vadas!