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Keerai vadai
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5 from 2 votes

Keerai vadai recipe with urad dal

Madurai street style keerai vadai, a perfect tea time snack
Prep Time20 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 50 mins
Course: Snack, Starter
Cuisine: Indian
Keyword: Tamil nadu Street style food
Servings: 12 Vadais
Author: Jeyashri suresh


  • 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


  • 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.



1. Add onion and salt just before making the vadai
2. Cook in medium-low flame to get crispier vadais
3. The coarse batter will give crisp keerai vadai