September 3, 2016

Keerai Vada | How to make Masala Keerai Vada | Fried Delights

Keerai Vada or Masala Keerai Vada is something I have noticed recently in Tamilnadu hotels for the evening snack. I had this in 2013 when we stayed in Chennai for a few days for a family function. It tasted like the normal Urad Dal vada (aka Ulundhu Vada / Uddina Vade) available in Bangalore, but something was refreshingly different. A cousin of my husband told me the recipe that she followed, and I liked this version a lot.

It was lighter owing to different mixture of dals, and the addition of certain keerai varieties (greens) & spices. Read on to read this version. Served piping hot with a pungent Coriander chutney and a cup of coffee, this makes for a perfect tea time snack.

This week @ Cooking Carnival, we saw Idli Manchurian & Chawal ke Pakode as part of the Fried Delights theme. Stay tuned for more themes the coming weeks all this September !

Similar Dishes:



Keerai Vada (Greens based deep fried lentil doughnuts) - Vegan & Gluten Free 
Cuisine : Tamil, Course : Snack
Spice level : medium to high, served with Chutney or Tiffin Sambhar

Prep time : 20 mins + soak time : 1 hour
Frying time / cook time : 15 mins
Makes : Approx 6-8 vadas (medium sized)

Ingredients:

  • Urad Dal / Split black gram - 1/2 cup
  • Yellow Moong Dal / Split Green gram - 2 TBSP
  • Rice flour - 1 TBSP
  • Salt - to taste
  • Crushed Black pepper - 1/2 tsp
  • Dry Ginger powder / Chukku podi / Saunth powder- 1/4 tsp
  • Drumstick leaves - 1/2 cup (chopped)
  • Ginger grated - 1/2 tsp
  • Onions - 1/2 medium (chopped fine) - opt.
  • Coriander leaves - 2 tsp (chopped fine)
  • Green chillies - 2 nos (opt.)
  • Oil - to deep fry 

Method:
  1. Wash and soak both the lentils in hot water for 1 hour. Drain and grind them very smooth adding very little water into a very fluffy batter. 
  2. Add salt, rice powder and all ingredients. Keep aside for 2 mins. 
  3. Mix well with your hand and make small vadas on a greased plastic sheet or wet palms
  4. Fry till golden brown on a low-medium heat.
  5. Drain on paper towels and serve hot with tangy Coriander Chutney





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

  
   

20 comments:

  1. Never tasted drumstick leaves but like spinach and methi in moong dal vada. Am sure this vada must have tasted amazing with addition of greens

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  2. The vadas with greens are great , healthy and crunchy . Like this version , interesting take !

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  3. My mom used to make this type of vada often. Looks super inviting. Love to have it with a cup of hot tea..

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  4. Those vadas looks so crispy and delicious to munch on.

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  5. do we get drumstick leaves in mumbai....never gave a thought, the vadai looks crunchy and delicious

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  6. The vadais have turned out great..looks crispya and inviting!

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  7. Vadas look really crunchy and tempting. I have bookmarked it for my next batch of fried foods whenever it happens. :)

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  8. What a lovely vadai with drumstick leaves. I am lucky to find drumstick leaves here, so will give it a shot.

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  9. Lovely addition of drumstick leaves.

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  10. Crispy looking vadas,never tried with drumstick leaves.Will try it soon.

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  11. wow u used drumstick leaves kya? Very nice..

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  12. Omg, those crispy vadas is calling me, feel like munching some rite now.

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  13. Crispy yummy Vadai with healthy greens. Never tried with drumstick leaves though. Bookmarked.

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  14. After a tiring day, just came back and having my cup of tea....want to grab this plate of deliciously looking vadas :)

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  15. The vadas look so lovely! Perfect pick and so wonderfully made :)

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  16. Perfect evening snack, all I need is cup of hot coffee😀

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  17. Oh my what a delicious and crispy looking masala keerai. Yummy, yummy!!

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  18. yes i have also heard of this keerai vadai. haven't tasted it though... interesting recipe

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  19. It was a staple snack item during our chennai days! Yours looks so inviting

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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