Keerai vadai recipe, paruppu spinach vadai

Keerai vadai recipe, paruppu  spinach vadai
). Even I would have seen only few times in person, unclear when and where. But have seen it larger, thinner than masala vada kind of ones and wanted to make something like it.

So when I bought keerai for this week, I thought I should make one kattu keerai (one bunch) vadai. This is south Indian

Ingredients

  • 2 cups chopped keerai Amaranth leaves/ Indian spinach
  • 3/4 cup chana dal
  • 2 tbsp toor dal
  • 2 tbsp urad dal
  • 2 tbsp rice flour
  • 1 onion finely chopped
  • 3 green chillies Minced
  • 1 tbsp ginger Minced
  • 1 tsp fennel seeds powder Or use crushed fennel seeds
  • Salt as needed
  • Oil as needed

Instructions

Soaking:

  • Wash & soak dals together for 2-3 hours.

Cleaning keerai:

  • Separate keerai (spinach leaves) from the stalk. Clean, wash and drain water completely.
  • Chop it roughly. It should be fine enough not to interfere the shaping or binding. So make sure to mince in such way.
  • Measure 2 cups to use in the recipe.

Grinding dal:

  • Drain water completely by using a metal strainer. Transfer half the amount to the mixie.
  • Grind using just the pulse options to run for couple of seconds. 3 such pulses will do. Repeat the same for the next batch.
  • If you have ground right, the dals would have coarsely ground, with little portion blended well smoothly (this helps in binding)

Mixing keerai vadai batter:

  • Transfer to the mixing bowl. Add finely chopped onion, green chilli minced ginger, fennel seeds powder (or just crush and add if you have seeds), required salt and rice flour.
  • Mix well. Take a large lemon sized ball and flatten in you palms. Shape the sides.

Cooking:

  • Heat oil in kadai and once hot, add vadai carefully to it. You can add few more depending on the oil / size of kadai.
  • Once the bubbles reduce, flip and cook in medium flame after flipping.
  • If the vada turns golden yellow in colour, drain from oil and remove in a paper towel.
  • Repeat to finish.

Video

Notes

  • Grind coarsely for crispy results and slightly smoother for soft version.
  • While making coarse version, just note you need something for binding.
  • You can either let a little bit of the dal mixture itself to get ground smooth and do this job, or, add something for binding (besan/ gram flour) or rice flour.
  • No extra water to be added for grinding. Just the little moisture in soaked dal or spinach is enough.
  • Cook in medium flame after flipping to ensure cooking from inside.

Keerai vadai/ paruppu keerai vadai method:

  1. Soaking: Wash & soak dals together for 2-3 hours.
  2. Cleaning keerai: Separate keerai (spinach leaves) from the stalk. Clean, wash and drain water completely. Chop it roughly. It should be fine enough not to interfere the shaping or binding. So make sure to mince in such way.
  3. Measure 2 cups to use in the recipe.
  4. Grinding dal: Drain water completely by using a metal strainer. Transfer half the amount to the mixie.
  5. Grind using just the pulse options to run for couple of seconds. 3 such pulses will do. Repeat the same for the next batch.
  6. If you have ground right, the dals would have coarsely ground, with little portion blended well smoothly (this helps in binding)
  7. Mixing the batter:Transfer to the mixing bowl. Add finely chopped onion, green chilli minced ginger, fennel seeds powder (or just crush and add if you have seeds), required salt and rice flour.
  8. Mix well. Take a large lemon sized ball and flatten in you palms. Shape the sides.
  9. Cooking: Heat oil in kadai and once hot, add vadai carefully to it. You can add few more depending on the oil / size of kadai.
  10. Once the bubbles reduce, flip and cook in medium flame after flipping.
  11. If the vada turns golden yellow in colour, drain from oil and remove in a paper towel. Repeat to finish.

Enjoy with hot tea.

The post Keerai vadai recipe, paruppu spinach vadai appeared first on Raks Kitchen.