Keerai Vadai with Urad dal | Hotel Style Keerai Vadai | Spinach mixed Vadai

 Keerai Vadai is one of the popular all time favorite evening snack recipe which goes very well with any South Indian Lunch. Keerai mixed with Urad dal and Gram dal gives you a nice flavor and aroma. This is served as Special Vadai in many hotels in Chennai. This is made hot at 11.00 in the morning in almost all hotels.

Keerai Vadai with Urad dal



Ingredients for making Keerai Vadai with Urad dal

Urad dal - 1 Cup
Gram dal / Kadalai paruppu - 1/4 cup
Green Chillies - 2
Ginger - 1 teaspoon
Salt as required
Oil - for Frying
Chopped greens / keerai  - 1 cup

Method for making Keerai Vadai

1. Soak the Urad dal and gram dal in water for 2 hours.

2. Strain the water and grind it in a grinder to a coarse mixture. Do not grind as we do for Medhu vada. The dals must be seen in the batter and it must not stick in our hands. 

3. Remove the batter from the grinder when you get the consistency and transfer this to a vessel.

4. Chop the keerai (Sirukeerai / Arakkeerai / Mulai Keerai) and wash it well with water. Drain the water completely. Here I used Arakkeerai.

5. Add the finely chopped ginger, green chillies, salt, cumin seeds and chopped keerai and mix well.

6. Heat the oil in pan, drop little amount of flour, when the flour comes up then the oil is ready.

7. Take a banana leaf or a plastic cover, place a little amount of the batter and make small hole in the middle and then spread. Now drop this to the oil.

8. You can add 4 to 5 vadas in the oil and then turn it to the other side when it is cooked.

9. Remove when you get a golden brown colour. Always cook in a medium flame, if the flame is high the vada becomes brown outside and the inner portion will be uncooked.

Now the tasty Hotel Keerai Vadai is ready to be served hot with Chutney and Sambar

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