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Keerai / Spinach Vadai

We all know vadais in a different shape but here in Tirunelveli in some street shops I have seen this Keerai Vadais in the shape of Bondas. And it was really interesting to know that these crispy vadais are made very easily without grinding the dals and instead they use the roasted flour. Is it not enough to kindle my curiosity to get the recipe and make it!!

Pre time: 10 mins
Cooking time: 20 mins
Serves; 4

Ingredients for making Keerai / Spinach Vadai:

A bunch of Arai keerai or tender Mulai keerai (Amaranth leaves)

Chick pea flour / Besan flour / Kadalai Maavu 2 cups

Roasted semolina / Rava 3 tea spoons

Rice flour 2 table spoons

Finely chopped Green chillies 2 tea spoons

Finely grated ginger 1 tea spoon

Red chilli powder 1/2 tea spoon

Hing powder 1/4 tea spoon

Cooking soda a pinch

Salt to taste

Oil for frying

How to make Keerai / Spinach Vadai?

Heat a pan in medium flame.

Dry roast besan flour till nice aroma comes without burning it.

Transfer it to a broad bowl.

Wash well the Leaves remove the stems and take the leaves alone. Finely chop them.

Add all the items to the bowl that has besan flour and mix well with hand.

If needed sprinkle some water.

Bring the stuff to the Roti dough consistency.

Heat oil.

Once the oil is heated well take rough balls (need not be a perfect sphere) from the batter and drop them in to the oil.