Keerai Vadai Video, Amaranth Leaves Vada by Tarla Dalal

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Keerai Vadai Video. Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves.

Recipe Description for Keerai Vadai, Amaranth Leaves Vada

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 20 vadas
Show me for vadas

Ingredients

1 1/4 cups finely chopped chawli (cow pea) leaves
3/4 cup chana dal (split bengal gram)
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tsp fennel seeds (saunf)
1/4 cup chopped onions
1 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying

For Serving
coconut chutney

Method

Soak the chana dal, arhar dal, urad dal and fennel seeds in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside.
Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water.
Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal mixture and mix well.
Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with coconut chutney.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes