Keerai vadai recipe with urad dal, Keerai vadai in Tamil, detailed Keerai Ulundu vadai recipe with full video and step by step pictures.
Keerai vadai I have posted many years back in Paruppu vadai style . A few days back when I was having a conversation with my friend, we spoke about food. We were talking about the Keerai vadai available in canteens and tea shops. I have thinking to make keerai vadai with urad dal, for a long time. After our conversation, with the inputs, we both shared I attempted to recreate the Keerai vadai served in Canteens and street shops.
For making this Keerai vadai, we should use the Arai keerai or Mula keerai ( Amaranth leaves) and not the Palak leaves. Here in Hongkong, we get the arai keerai in local markets. So I went ahead in recreating the recipe. Usually these vadais will be bigger in size than the normal vadas.
The keerai vadai is a perfect tea time snack and also pairs well with sambar sadam , rasam sadam and curd rice . If you already tried my Keerai vadai recipe, spinach paruppu vadai, do give this Madurai street style keerai vadai recipe.
Keerai vadai with urad dal
- 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.
- The 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.
- Once done take out from oil and drain in kitchen towel.
- Repeat the same for the rest of the batter.
- If you are using big kadai, you can make 2-3 vadais at a time.
Keerai vadai recipe with urad dal
Ingredients
- 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
Instructions
- 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.
