Keerai Vadai Recipe Jaggery Sweet & Savory Spinach Fritters

Keerai Vadai Recipe Jaggery is a unique home-style spin on traditional South Indian spinach fritters that balances savory crunch with a hint of jaggery sweetness. In this easy recipe, we combine classic keerai (spinach/amaranth) vadai with a light jaggery glaze so you get an inviting sweet-savory snack perfect for afternoon tea, festivals, or family gatherings.

Moreover, keerai vadai (spinach vadai) is a beloved South Indian snack made from soaked urad dal and greens such as amaranth or spinach, seasoned and deep fried until golden and crisp. The word “vadai” (or vada) refers to an Indian fritter with ancient culinary roots in the Indian subcontinent; its history stretches back centuries and is described in the broad context of fritter foods like bara in the

Recipe Card

Ingredients With Exact Quantities

For The Vadai Batter

• 1 cup whole urad dal (split & de-skinned) – washed & soaked 2 hrs
• 1 to 1¼ cups finely chopped keerai (amaranth leaves or spinach) – tightly packed
• 1 medium onion, finely chopped
• 2–3 green chillies, finely chopped
• 1 tbsp grated ginger
• 1 tsp cumin seeds (optional)
• ½ tsp asafoetida (hing)
• Salt to taste (about ¾ tsp)
• Oil for deep frying (about 2 cups)

For The Jaggery Glaze

• 2 tbsp jaggery (grated or powdered)
• 1 tbsp warm water
• ½ tsp cardamom powder (optional)

Step-By-Step Instructions

1. Soak Urad Dal (2 Hours)

Rinse the urad dal in fresh water 3–4 times until the water runs clear. Soak in enough water to cover by 2–3 inches for 2 hours. This helps soften the dal so it grinds easily and yields a fluffy batter. While soaking, prepare the greens and aromatics. Understanding Keerai Vadai Recipe Jaggery is essential. Understanding Keerai Vadai Recipe Jaggery is essential.

2. Prepare Greens & Aromatics (10 mins)

Separate leaves of keerai (amaranth/spinach) and wash thoroughly to remove grit. Drain completely and chop as fine as possible. Finely chop onion, green chillies, and grate the ginger. Keep these ingredients ready before grinding. Efficient mise en place saves time when frying.

3. Grind Batter (10 mins)

Drain the soaked dal using a strainer. Add drained urad dal to a mixer grinder and grind coarsely to a thick paste. Use very little water (1–2 tsp at most) — the batter should be thick and slightly grainy rather than smooth. Coarse texture helps binding when mixed with greens. This coarse grind is standard in keerai vadai recipes to ensure crisp texture.

4. Mix Batter & Seasonings (5 mins)

Transfer the ground batter to a large bowl. Add chopped keerai, onion, green chillies, ginger, cumin seeds, asafoetida, and salt. Mix thoroughly with clean hands or a sturdy spoon so the greens are evenly distributed. The batter will be thick — perfect for shaping into vadai. This relates to Keerai Vadai Recipe Jaggery.

5. Heat Oil For Frying (5 mins)

In a heavy bottomed pan or kadai, heat oil over medium heat. To test if the oil is ready, drop a small pinch of batter into the hot oil. It should immediately rise to the surface and start bubbling — this indicates the correct frying temperature (about 350–370°F / 175–185°C). Keep flame medium so the vadai cook through without burning outside.

6. Shape & Fry The Vadai (15–20 mins)

Wet your palms with water to prevent batter sticking. Take lemon-sized balls of the batter and flatten into a round disc about 1/3″ thick. Make a small hole in the center (classic vadai shape). Gently slide into the hot oil. Do not overcrowd the pan — fry 2–3 at a time.

Additionally, fry for about 4–5 minutes per side, turning once, until golden brown and crisp. Adjust heat if needed — lower slightly if browning too fast, raise if vadai absorbing too much oil. Transfer fried vadai to a plate lined with paper towels to drain excess oil. Learn more about Keerai Vadai Recipe Jaggery.

7. Prepare Jaggery Glaze (5 mins)

Mix 2 tbsp grated jaggery with 1 tbsp warm water in a small bowl. Stir until melted. Add cardamom powder if using. If jaggery isn’t dissolving easily, warm slightly on low flame in a small pan (keep stirring). The glaze should be pourable.

8. Glaze Vadai (Optional Sweet Twist)

Place freshly fried vadai in a clean tray. Drizzle the jaggery glaze evenly over them, allowing it to set slightly. The glaze adds sweet notes to the savory vadai without making it fully dessert-like — a delightful contrast that makes these special for occasions or tea time.

Pro Tips From Personal Cooking Experience

• I personally recommend grinding urad dal just coarse — not too smooth — to get the traditional texture that South Indian tea shops are known for.
• When I visited my aunt in Chennai, she always added a little cumin and extra ginger for warmth — it deepens flavor without heat. Try it if you prefer aromatic vadai.
• Make sure the greens are completely drained — any extra water makes the batter too loose, causing the vadai to fall apart in oil.
• If frying seems intimidating, prepare all batter first and fry immediately; waiting too long causes batter to settle and lose airiness.
• The jaggery glaze enhances taste but don’t overdo — 1–2 tbsp is plenty for 12 vadai.

Chef’s Notes

Substitutions

• If you don’t have amaranth leaves, use baby spinach or tender kale — but note flavor will differ from traditional keerai vadai.
• For gluten-free option, this recipe is naturally gluten-free; ensure oil-splashes are avoided.
• If you want a slightly crunchier vadai, add 1 tbsp rice flour to the batter before frying — it encourages crisp edges.

Storage Tips

• Fried vadai are best eaten fresh. However, cooled vadai can be stored in an airtight container at room temperature for up to 12 hours.
• Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispness.
• Do not store glazed vadai overnight; jaggery can make them sticky.

Nutrition Information Per Serving (Approximate)

*Nutrition figures are approximate, based on typical ingredients and deep frying. Values can vary based on oil absorption and specific ingredient sizes. This relates to Keerai Vadai Recipe Jaggery.

Frequently Asked Questions

Can I skip the jaggery glaze?

Yes — the vadai are delicious savory on their own. The jaggery glaze is an optional twist for a sweet touch during festive times.

What greens work best?

Traditional keerai vadai uses tender amaranth leaves. Baby spinach can be used but has milder flavor. Avoid tough, fibrous leaves.

Can I bake instead of fry?

Baked vadai will be less crispy than deep-fried. If baking, lightly spray oil and bake at 375°F (190°C) for 12–15 mins each side. Learn more about Keerai Vadai Recipe Jaggery.

Serving Suggestions

Serve hot with fresh coconut chutney, tomato chutney, or even a simple lemon wedges. The sweet-savory vadai pair beautifully with masala chai or a cool buttermilk.

Making these keerai vadai with jaggery glaze brought back memories of rainy afternoons at my grandmother’s house in Tamil Nadu, where the sweet smell of frying batter mingled with fresh greens. The unexpected touch of jaggery made everyone pause and smile — a simple recipe turning into a family favorite.