Recipe for Keerai Vadai | Spinach and Herbs Masala Vadai
Spinach Masala Vadai – Deep fried bite-sized vadai made using chana dal, spinach and a medley of herbs
Servings Prep Time
8serving 60minutes
Cook Time
30minutes
Servings Prep Time
8serving 60minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Wash and soak the chana dal in lots of water for 5-6 hours.
  2. Drain well and grind to a coarse paste, without adding any extra water.
  3. Add all the remaining ingredients to the paste, mix well.
  4. Keep the oil to heat in a deep heavy bottomed pan / kadai.
  5. Once the oil is hot, you can test by dropping in a small round of dal mix into the oil. It should immediately sizzle, go to the bottom of the kadai, and come straight up to the surface.
  6. On a greased palm or a cling film, pat vadais of around 1.5″ diameter and 1/2 inch thickness. As you form each vadai shape drop it along the sides into hot oil.
  7. Allow this to fry on medium heat, for around 4 minutes or so on one side. Once the bottom side turns golden and crisp, you can flip it around and similar fry this side for 3 minutes or so.
  8. Drain on a colander covered with a few layers of kitchen paper / tissues to absorb the excess oil.
Recipe Notes

Prepare ahead tip:.

You can grind the chana dal and keep it refrigerated overnight. Add the rest of the ingredients just before shaping the vadas and frying, or the onions and greens will release water and make the vada mix soggy.

Deep frying tip:.

Deep fry on medium heat, so that the insides cook as the outside turns golden and crisp.