CRISPY KEERAI VADAI ( VADA USING AMARANTH LEAVES )RECIPE USING URAD DHAL- POPULAR SOUTH INDIAN VADA RECIPE

Vadai/Vada is a significant item in south Indian menu. There are varieties of vadas we can make. Generally during festivals and functions the vada will be must served. Majorly vadais will be made of urad dhal (Methu vada) or Channa dhal(Masala vada). Generally to serve along with paayasam methu vada /paruppu vada only will be made.

Here I have given the recipe for the keerai vadai using urad dhal. It is a very healthy vadai and it is an easy way to include green leaves (Keerai) in kids menu.

This keerai vadai can also be made using the channa dhal too.

But now I have used the urad dhal and prepared this vadas .It can be prepared in two ways.

One type will be of medu vada type and it will be softer inside and crispy outer layer. The type of vada will be so crunchier and perfect for tea time snack. Here am giving the crispier version.

I usually add the keerai in normal medu vada batter and make the keerai vadai. But after that my sister told we have to make the keerai vada in a little different way than the normal medu vada. It will be thin and crisp.

Then only while think back it came to my mind, that I have tasted this once few years before while I was working I Chennai. So, I got some idea, then I referred Chef Venkatesh butt recipe which was telecasted on samaiyal samayal show on vijay TV. OMG what a great chef he is, he explained so well about this vada and shared his memories too in the show.

Please find the below link or click the below picture for the recipe of methu vada with keerai if you are interested.

• Medu Vada with Keerai (Softer Vadai)

The main thing in making of this vada is the grinding part only. The vada batter should be thick and coarse paste, yes grainy. The broken dhal should be able to see, and then only our vada should be crispy. Also should not add water to the dhal while grinding.

Actually this vada is very easy to make. Because it doesn’t require more time to grind. Just within 10 minutes the batter will get ready.

Ok now coming to the recipe.

RECIPE CARD:

CRISPY KEERAI VADAI SOAKING TIME:3 Hrs |PREPARATION TIME: 15 Min | COOKING TIME: 5-7 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: SNACKS CUISINE: SOUTH INDIAN  YIELDS: 10-15 MEDIUM SIZED VADAS INGREDIENTS: 1 cup Urad dhal 1 ½ cup keerai/Amaranth leaves 2 or 3 Green chillies 1 inch ginger piece Salt to taste 1 teaspoon asafetida Oil to deep fry PREPARATION: Wash and soak the urad dhal in water for minimum 3 hours. Drain the water completely  Grind the soaked urad dhal into coarse paste. Wash and drain the amaranth leaves. Chop them finely and set aside. Finely chop the green chillies and ginger and keep them aside. METHOD: Take the ground batter in a mixing bowl. Add the chopped ginger, green chillies, amaranth leaves, asafetida, salt, and mix well. Heat the cooking oil in a pan/kadai. Wet your hands and also apply some water on the leaf or polythene covers whichever you are using. Take a lemon sized batter keep the batter on the wet leaf/cover and press with the wet fingers to make thin vadas. The vadas should be little bigger than the normal vadas and thin. Make a small hole in the center of the vada for even cooking. Drop the prepared vada one by one gently and let it cook till it becomes golden brown. The oil should not be too hot and the flame should be low medium flame. Don’t over crowd the vadas in the oil. Once the vadas gets cooked and becomes crispy, remove from the oil and let it drain in a tissue. Serve hot along simple coconut chutney as evening snacks. VARIATION: I have used red amaranth leaves. Instead of that you can use any other green leaves like spinach or drumstick leaves as per your wish. You can add a teaspoon of coarsely ground pepper too. Also you can add finely chopped onions too. NOTES: To make a proper crunchy vada, grinding the batter is very important. Don’t add water to grind the vada. If the dhal is properly soaked then it will grind properly. If required add only 1 or 2 table spoon of water. Because if the batter is runny then it will absorb more oil and becomes soggy not crisp. Also after adding the keerai and salt they will release little water and make the batter little thinner. So be careful in adding water while grinding. The flame should be low medium to get even cooking. Otherwise the outer layer only be cooked and the center part will remain uncooked. Making hole in the center of the vada is very important for this urad dhal vada, it will help to cook the vada in the center too.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Wash and soak the urad dhal in water for minimum 3 hours. Drain the water completely  Grind the soaked urad dhal into coarse paste. Take the ground batter in a mixing bowl. Add the chopped ginger, green chillies, amaranth leaves, asafetida, salt, and mix well.

Heat the cooking oil in a pan/kadai.

Wet your hands and also apply some water on the leaf or polythene covers whichever you are using. Take a lemon sized batter keep the batter on the wet leaf/cover and press with the wet fingers to make thin vadas. The vadas should be little bigger than the normal vadas and thin. Make a small hole in the center of the vada for even cooking.

Drop the prepared vada one by one gently and let it cook till it becomes golden brown. The oil should not be too hot and the flame should be low medium flame. Don’t over crowd the vadas in the oil.

Once the vadas gets cooked and becomes crispy, remove from the oil and let it drain in a tissue.

Serve hot along simple coconut chutney as evening snacks.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai