Keerai vadai recipe with urad dal, Keerai vadai in Tamil, detailed Keerai Ulundu vadai recipe with full video and step by step pictures.
Keerai vadai I have posted many years back in Paruppu vadai style. A few days back when I was having a conversation with my friend, we spoke about food. We were talking about the Keerai vadai available in canteens and tea shops. I have thinking to make keerai vadai with urad dal, for a long time. After our conversation, with the inputs, we both shared I attempted to recreate the Keerai vadai served in Canteens and street shops.
For making this Keerai vadai, we should use the Arai keerai or Mula keerai ( Amaranth leaves) and not the Palak leaves. Here in Hongkong, we get the arai keerai in local markets. So I went ahead in recreating the recipe. Usually these vadais will be bigger in size than the normal vadas.
The keerai vadai is a perfect tea time snack and also pairs well with sambar sadam, rasam sadam and curd rice. If you already tried my Keerai vadai recipe, spinach paruppu vadai, do give this Madurai street style keerai vadai recipe.
Keerai vadai with urad dal
Keerai vadai recipe with urad dal
Ingredients
- 1 cup Urad dal
- 3 green chili
- A small piece ginger
- 2 cups arai keerai | Amaranth leaves
- 2 big onions
- Salt to taste
- ½ tsp black pepper
- ½ tsp fennel seeds optional
- Oil for deep frying
Instructions
- Wash and soak the urad dal for 2 hours in enough water. Soak the green chili and ginger along with this.
- This will ensure smooth grinding
- After 2 hours drain the water completely and grind the urad into a coarse thick paste.
- You can sprinkle little water if you need it, but do not add more water.
- Thick coarse batter will only give crisp vadais.
- Transfer to a bowl.
- Add finely chopped spinach and onions to this. Always add these just before making the vadais.
- Else it will ooze out more water.
- Pound the pepper and fennel seeds in a mortar and pestle into a coarse powder
- Add this to the batter. Mix well along with salt.
- Heat the oil for deep frying.
- Grease a zip lock cover or banana leaf with oil.
- Dip your hands in water and take one big lemon sized ball of the vadai batter.
- Place it on the cover or leaf.
- Spread into a thin vadai.
- Make a hole in the center.
- Flip it gently and transfer to the oil.
- Keep the flame in medium-low and cook on both sides till crispy.
- Repeat the same for the rest of the batter.
- If you are using big kadai, you can make 2-3 vadais at a time.
Notes
2. Cook in medium-low flame to get crispier vadais
3. The coarse batter will give crisp keerai vadai
- Wash and soak the urad dal for 2 hours in enough water. Soak the green chili and ginger along with this.
- This will ensure smooth grinding
- After 2 hours drain the water completely and grind the urad into a coarse thick paste.
- You can sprinkle little water if you need it, but do not add more water.
- The thick coarse batter will only give crisp vadais.
- Transfer to a bowl.
- Add finely chopped spinach and onions to this. Always add these just before making the vadais.
- Else it will ooze out more water.
- Pound the pepper and fennel seeds in a mortar and pestle into a coarse powder
- Add this to the batter. Mix well along with salt.
- Heat the oil for deep frying.
- Grease a zip lock cover or banana leaf with oil.
- Dip your hands in water and take one big lemon sized ball of the vadai batter.
- Place it on the cover or leaf.
- Spread into a thin vadai.
- Make a hole in the center.
- Flip it gently and transfer to the oil.
- Keep the flame in medium-low and cook on both sides till crispy.
- Once done take out from oil and drain in kitchen towel.
- Repeat the same for the rest of the batter.
- If you are using big kadai, you can make 2-3 vadais at a time.
Tried this recipe today and came out so good.
Looks very yammy.