Keerai Vada
Crispy, golden, and bursting with earthy flavors, Keerai Vada is a South Indian snack that’s both nutritious and irresistibly delicious. Made with a blend of protein-rich toor dal and chana dal, this fritter recipe incorporates finely chopped spinach or amaranth leaves, curry leaves, and a medley of warm spices like fennel seeds and asafoetida to create a perfectly spiced, savory treat. The batter is mixed to a thick consistency, shaped into patties, and deep-fried until crunchy on the outside and tender on the inside. Ideal as a tea-time delight or party appetizer, these lentil fritters pair beautifully with coconut chutney and can be enjoyed by vegetarians and food enthusiasts alike. Quick to prepare with minimal ingredients, Keerai Vada is the perfect way to introduce greens into your diet without compromising on flavor. Try this authentic recipe for a scrumptious snack that showcases the vibrant essence of Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 1 cup Chana dal (split Bengal gram)
- 1.5 cups Spinach or amaranth leaves, finely chopped
- 2 pieces Green chilies, finely chopped
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Fennel seeds
- 8 leaves Curry leaves, finely chopped
- 1 tablespoon Rice flour
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 3 cups Oil (for deep frying)
Instructions
Rinse the toor dal and chana dal thoroughly and soak them together in water for 2 hours.
After soaking, drain the water completely. Reserve 2 tablespoons of the dal mixture and grind the rest into a coarse paste without adding water.
In a mixing bowl, combine the ground dal paste with the reserved whole dal, finely chopped spinach or amaranth leaves, chopped green chilies, chopped onion, grated ginger, fennel seeds, curry leaves, rice flour, salt, and asafoetida. Mix well to form a thick mixture.
Heat oil in a deep pan or wok over medium heat for deep frying.
Dip your hands lightly in water, take small portions of the vada mixture, and flatten them slightly to form patties.
Carefully slide the formed patties into the hot oil. Fry in small batches to avoid overcrowding.
Fry the vadas on medium heat until they are golden brown and crisp, turning them occasionally for even cooking. This should take about 3-4 minutes per batch.
Use a slotted spoon to remove the fried vadas and drain them on a paper towel to remove excess oil.
Serve the Keerai Vadas hot with coconut chutney or ketchup, and enjoy!
Nutrition Facts
Calories |
7844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 726.0 g | 931% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 73.1 g | 261% | |
| Total Sugars | 7.2 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6106 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
