Keerai Vadai Recipe With Jaggery Home Cooking Process Easy

Know the details about the Keerai Vadai Recipe With Jaggery Home Cooking Process Easy, Keerai Vadai Recipe With Jaggery Easy Cooking

Keerai Vadai Recipe with Jaggery

Keerai Vadai, a popular South Indian snack, is typically savory and made with lentils and leafy greens. However, in this unique variation, we will be adding jaggery to the recipe, giving it a touch of sweetness that perfectly balances out the flavors. This recipe is perfect for those who enjoy a hint of sweetness in their snacks or want to try a new twist on the traditional Keerai Vadai.

Keerai Vadai Recipe With Jaggery Home Cooking Process Easy

Items Required List and Quantity

  • Chana dal: 1 cup
  • Urad dal: 1/2 cup
  • Spinach (or any greens of your choice): 1 cup, finely chopped
  • Green chillies: 2-3, finely chopped
  • Ginger: 1 inch piece, finely chopped
  • Curry leaves: A handful, chopped
  • Salt: To taste
  • Fennel seeds: 1 teaspoon
  • Asafoetida: A pinch
  • Jaggery: 1/4 cup, grated
  • Oil: For deep frying

Nutritional Information

This version of Keerai Vadai is rich in proteins due to the use of dals, packed with vitamins and minerals from the greens, and contains iron from the jaggery. However, as it is deep-fried, it also has a high calorie content.

Preparation Time and Cooking Time

Preparation time: 2 hours (for soaking the dals) + 15 minutes. Cooking time: 30 minutes.

Cooking Procedure Overview

The preparation process involves soaking the dals, grinding them with spices to a coarse paste, adding finely chopped greens and grated jaggery, shaping the mixture into patties, and then deep frying until golden brown.

Detailed Step-by-Step Cooking Procedure

  1. Soak the chana dal and urad dal in water for about 2 hours.
  2. Drain the water and grind the soaked dals along with green chillies, ginger, fennel seeds, asafoetida, and jaggery in a grinder to get a coarse paste.
  3. Transfer the mixture to a bowl and add the chopped greens, curry leaves, and salt. Mix well.
  4. Shape the mixture into small patties or vadai.
  5. Heat oil in a deep frying pan. Once the oil is hot, gently drop the vadais into it.
  6. Fry on medium heat until the vadais turn golden brown on both sides.
  7. Drain the vadais on paper towels to remove excess oil.
  8. Serve hot with coconut chutney or tamarind chutney.


  • Soaking the dals for the right amount of time is crucial. If they are not soaked enough, the vadais might turn out hard.
  • Frying the vadai on medium heat ensures that it gets cooked evenly from inside.

Things to Know

These Keerai Vadais can be stored in an airtight container for 2-3 days and can be reheated in a microwave or oven before serving.


Q: Can I use other types of dal? A: Traditionally, chana dal and urad dal are used for making Keerai Vadai. However, variations can be made with other types of dal but the taste and texture may vary.

Q: Can I bake the vadais instead of deep frying them? A: Yes, you can bake the vadais at 180 degrees Celsius for about 20 minutes or until they turn golden and crispy. However, the traditional method is to deep fry them.

Enjoy your homemade Keerai Vadai with a twist of jaggery!

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