MEDU VADA WITH KEERAI(AMARANTH LEAVES) SOUTH INDIAN POPULAR KEERAI 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).

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 in two different 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. Generally to serve along with paayasam , methu vada /paruppu vada will be made.

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.

Please find the below link for the thin crispy keerai vadai recipe if you are interested.

• Crispy Keerai Vada Recipe

The main difference is the grinding part only. Here I have given the methu vada type keerai vada recipe. It is suitable to serve for breakfast or lunch.

Ok now coming to the recipe.

RECIPE CARD:

KEERAI VADAI(SOFTER VERSION LIKE METHU VADA) SOAKING TIME:3 Hrs |PREPARATION TIME:30 Min | COOKING TIME: 5-7 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: SNACKS CUISINE: SOUTH INDIAN  YIELDS: 15- 20 MEDIUM SIZED VADAS INGREDIENTS: 1 cup Urad dhal 1 ½ cup keerai/Amaranth leaves 2 or 3 Green chillies 1 inch ginger piece 1 onion(medium sized) 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 and grind the soaked urad dhal into very fine paste without adding water along with salt, green chillies and ginger. The batter should be very light and fluffy. In wet grinder it will take around 20to 25 minutes to get a good fluffy batter. Wash and drain the amaranth leaves. Chop them finely and set aside. Finely chop the onions and keep them aside. METHOD: Take the ground batter in a mixing bowl. Add the chopped onion, amaranth leaves, asafetida , and mix well. Heat the cooking oil in a pan/kadai. Wet your hands and take a lemon sized batter and press a little to make thick round vadas. You can use your other hand palm or simply use any ziplock or other polythene covers. Traditionally we use Banana leaf to make the vadas. Apply some water on the leaf or polythene covers whichever you are using and keep the batter on the top and press slightly with the wet fingers. Make a small hole in the center of the vada. 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. Once the vadas gets cooked, remove from the oil and let it drain in a tissue. Serve hot along with paayasam for lunch or with 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. NOTES: To make a proper crisp 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 with the wetness in the salt. 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 on outside. Also after adding the onion and keerai they will release little water and make the batter little thinner. So be careful in adding water while grinding. Roughly chop the green chillies before adding with the urad dhal to make it grind easily. Instead of grinding the green chillies with the dhal, you can add finely chopped the chillies and mix. The flame should be low medium to get even cooking. Otherwise the outerlayer 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 and grind the soaked urad dhal into very fine paste without adding water along with salt, green chillies and ginger. The batter should be very light and fluffy. In wet grinder it will take around 20 to 25 minutes to get a good fluffy batter.

Take the ground batter in a mixing bowl. Add the chopped onion, amaranth leaves, asafetida and mix well.

Heat the cooking oil in a pan/kadai.

Wet your hands and take a lemon sized batter and press a little to make thick round vadas. You can use your other hand palm or simply use any zip lock or other polythene covers. Traditionally we use Banana leaf to make the vadas. Apply some water on the leaf or polythene covers whichever you are using and keep the batter on the top and press slightly with the wet fingers. Make a small hole in the center of the vada to make the vada to cook evenly.

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.

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

Serve hot along with paayasam for lunch or with simple coconut chutney as evening snacks.

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

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