Monday, December 30, 2013

Keerai Vadai

About Vadai:

Vadai (Tamil:வடை), also known as wada or vade or vadai(pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury fritter-type snack from South India.
Vadai can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dallentilgram flour or potato.
Vadai is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a high calorie morning food, typically about 300 Kcal each, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.
Vadai, pronounced 'vah-die', is a traditional food preparation from southern India. They are typically deep-fried in oil and served with savoury accompaniments.
There are two types of vadai - Paruppu vadai made from chana dal (split de-husked black chickpeas), and Ulundu vadai made from urad dal (de-husked black lentils.) Sliced green chillies, curry leaves and onion are also mixed into the batter, and ulundu vadai batter contains rice in addition to these. While paruppu vadai is circular and slightly flat, ulundu vadai is wheel-shaped with a hole in the middle. Ulundu vadai is bland and usually enjoyed with chutney or sambar.
The general way of preparing vadai is to make a paste or dough with gram flour or mashed or diced potatoes and/or dal lentils. This mixture is subsequently seasoned by mixing with black mustard seedsonioncurry leaves, which are sometimes previously sauteed, and salt, chilies and/or black pepper grains. Often ginger and baking soda are added to the seasoning.The individual vadais are then shaped and deep-fried. Certain types of vadai are covered in a gram flour batter before frying.
Although battered and deep-fried, the finished product should not be too oily if prepared correctly, since steam build-up within the vadai pushes all oil away from within the vadai.
Vadai is typically and traditionally served along with a main course such as DosaIdli, or Pongal. Nowadays it is also ordered as an À la carte item but is never the main course and is had as a light snack or on the side of another dish and usually not separately as a meal. Vadais are preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar to chutney to curd.


Channa Dal - 3/4 cup
Toor Dal / Masoor dal - 1/4 cup
Spinach - 1 cup tightly packed
Fennel Seeds - 1 tsp
Salt - as needed
Onion - 1 medium chopped very very finely .
Green Chillies -5 chopped finely.
Red Chillies - 5 
Curry Leaf - 1 sprig ,chopped 
Asafoetida / Hing - 1/4 tsp
Oil - For Frying


1.Wash dal and Soak them in water for 2 hrs.

 2.Drain the water .
 3.And grind this along with red chilli, salt ,fennel seeds and asafoetida and Grind them coarsely. You can add few spoons of water if u need while grinding.
 4.Chopped onions ,green chillies and curry leaves.
 5.Finely Chopped Spinach
 5.Add chopped onions,green chillies , curry leaves , spinach  to this .

 6.Mix it nicely with hands. Take a portion of batter and flatten this with hands. Normally keerai vadai is slightly bigger and flatter than the regular masala vadai.
 7.Heat Oil to medium flame ,oil should not be hot ,if it is then outside of vada will get cooked faster than inner and gets dark color faster.To cook uniformly from inside to outside the oil should be medium from start to finish .Try one vada and check taste,then adjust seasoning to the vada mixture and then do all other cada's
 8.Fry them till they are golden brown ,do nt make it too dark brown.
 9.Place it in paper towel for draining oil.
 10.Serve Hot With Kanchi (White Rice Porridge)


  1. If vada mixture is not forming to vada shape add some chana dal flour to the mixture.
  2. Cut all veggies finely,or it will fall apart when you try to fry.

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