Keerai Vadai
Crispy, savory lentil fritters packed with fresh spinach and aromatic spices. This popular South Indian tea-time snack is crunchy on the outside, soft on the inside, and incredibly flavorful.
For 4 servings
Soak the Lentils
- Rinse chana dal and toor dal thoroughly under running water.
- Soak them together in a large bowl with ample water for exactly 2 hours. Avoid over-soaking, as it can make the vadais oily.
Drain and Grind
- After 2 hours, drain the water from the lentils completely. This step is crucial for a non-oily vadai.
- Set aside 2 tablespoons of the whole soaked lentils for texture.
- Transfer the rest of the lentils to a blender or food processor. Grind into a thick, coarse paste without adding any water. The coarse texture is essential for crispy vadais.
Prepare the Batter
- Transfer the ground paste to a large mixing bowl.
- Add the reserved whole lentils, finely chopped spinach, red onion, green chilies, ginger, fennel seeds, chopped curry leaves, asafoetida, and salt.
Combine the Mixture
- Gently mix all the ingredients with your hands until just combined. Do not overmix or knead the batter, as this can make the vadais hard.
Shape the Vadais
- Lightly grease your palms with oil or water.
- Take a lemon-sized portion of the batter, roll it into a ball, and then flatten it between your palms to form a disc about 2 inches in diameter and 1/2 inch thick.
Deep Fry
- Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of batter; it should sizzle and rise to the surface without browning too quickly.
- Carefully slide 3-4 vadais into the hot oil, ensuring not to overcrowd the pan.
Fry to Perfection
- Fry for 2-3 minutes per side, until they turn a deep golden brown and become crisp.
- Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- Serve the Keerai Vadais hot with coconut chutney or sambar for an authentic South Indian experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to crispy vadais is a coarse, thick batter. Do not add water while grinding the lentils.
- 2Ensure the spinach is completely dry after washing. Squeeze out any excess water to prevent the batter from becoming runny.
- 3Fry the vadais on a consistent medium heat. High heat will cook the outside too quickly, leaving the inside raw, while low heat will make them absorb too much oil.
- 4Adding the 2 tablespoons of whole soaked lentils to the batter provides an extra crunchy texture.
- 5If your batter becomes too watery, add a tablespoon of rice flour to help bind it.
Adapt it for your goals.
Greens
Replace spinach with other greens like amaranth leaves (thandu keerai), dill leaves, or drumstick leaves (murungai keerai).
VegetablesVegetables
Add 1/4 cup of finely grated carrots or finely chopped cabbage for extra flavor and texture.
SpiceSpice
For a spicier version, add 1/2 teaspoon of red chili powder or a few dried red chilies while grinding the dal.
TextureTexture
Incorporate 2 tablespoons of chopped cashews or peanuts into the batter for a nutty crunch.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of chana dal and toor dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Lentils and spinach are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Iron and Vitamins
Spinach is packed with iron, Vitamin A, and Vitamin K, which are crucial for blood health, vision, and bone strength.
Frequently asked questions
A serving of 3 Keerai Vadais (approximately 135g) contains around 280-320 calories, primarily from the lentils and the oil used for deep frying.