Easy Keerai Vadai Recipe Urad For Crispy Urad Dal Snack
Keerai Vadai Recipe Urad – Easy South Indian Urad Dal Snack
Keerai Vadai Recipe Urad is a beloved South Indian snack where nutritious urad dal blends with fresh leafy greens to create crispy fritters perfect for tea time or festive occasions. These deep-fried treats are made from soaked urad dal and seasoned with spinach (keerai) and spices to give you a savory, protein-rich bite that’s both crunchy outside and soft inside. Vadai are a traditional category of Indian savory fritters and dumplings mentioned in culinary history, often served with chutney or sambar.
Recipe Card
| Prep Time | 15 mins (+ Soaking 2–3 hrs) |
|---|---|
| Cook Time | 20–30 mins |
| Servings | 12–15 Vadai |
| Difficulty | Moderate |
Ingredients (Exact Quantities)
- 1 cup urad dal (Vigna mungo) — soaked for 2–3 hours
- ½ cup fresh spinach or amaranth leaves — finely chopped
- 1 medium onion — finely chopped
- 2 green chilies — finely chopped
- 1 inch ginger — grated (optional)
- Salt — 1 tsp or to taste
- Asafoetida (hing) — a pinch
- Oil — for deep frying
- Optional: 1 tsp rice flour for extra crispiness
Step-by-Step Instructions
1. Soak and Grind the Urad Dal
Rinse the urad dal thoroughly. Soak it in enough water for 2–3 hours. Drain well. Add the soaked dal into a wet grinder or mixer and grind coarsely with very minimal water — aim for a slightly grainy texture (not smooth). This texture gives the vadai a crunchy bite.
2. Prepare the Greens and Mix Batter
Wash spinach leaves. Pat them dry and finely chop. Transfer the ground urad dal into a bowl. Add chopped spinach, onion, green chilies, grated ginger (if using), salt and asafoetida. Optional rice flour can be added for crispiness. Mix thoroughly with your hand — beating slightly helps aerate the batter. Understanding Keerai Vadai Recipe Urad is essential.
3. Shape the Vadai (10 mins)
Moisten a zip-lock bag or banana leaf with water. Wet your hands. Take a lemon-sized portion of batter and place it on the moist surface. Press it flat and make a hole in the center. Gently invert your hand over a plate to release the vadai shape. Repeat with remaining batter.
4. Deep Fry the Vadai (15–20 mins)
Heat oil in a deep frying pan on medium heat. When oil is hot (drop a pinch of batter — it should rise immediately), slide in vadai one-by-one. Fry in batches to avoid crowding. Flip occasionally until golden brown and crispy on both sides. Drain on paper towels.
External Resources
Learn more about the cultural history of vada: Vada on Wikipedia. This relates to Keerai Vadai Recipe Urad.
When I Tried This
When I visited a popular tiffin center in Tamil Nadu years ago, I watched the cook prepare keerai vadai with incredible speed — the way he shaped the batter and managed oil temperature was eye-opening. The texture was crunchy yet soft inside, much better than many homemade versions. I personally recommend chilling the batter slightly before shaping — it helps hold the form better in hot oil.
Chef’s Pro Tips From My Kitchen
- Drain Greens Well: Excess water from spinach will make the batter runny and vadai fall apart.
- Control Oil Temp: Too hot and the outside browns before cooking inside; too cool and vadai absorbs more oil.
- Rice Flour Boost: A teaspoon of rice flour makes vadai significantly crispier.
- Add Fresh Herbs: A tablespoon of fresh coriander elevates flavor.
Chef’s Notes: Substitutions & Storage
- Substitute Urad Dal: Use split black gram (dhuli urad dal) if whole urad dal isn’t available. Both yield similar texture.
- Healthy Twist: Try shallow frying or air-frying to reduce oil content.
- Storage: Store cooled vadai in an airtight container up to 2 days. Reheat in a pan to restore crispiness.
- Serve With: Coconut chutney, tomato chutney or a bowl of hot sambar.
Nutrition Information (Approx. Per Serving)
Nutritional values for vadai vary with size and frying oil. A typical urad dal vada (approx 60g) contains about 185–190 calories, 6–8g protein, and moderate fat from deep frying.
| Calories | ~185 kcal |
|---|---|
| Protein | 6–8 g |
| Carbohydrates | 15–18 g |
| Fat | 9–12 g |
| Iron | ~1.5–2 mg |
This snack offers plant-based protein from urad dal and iron from spinach and dal. Moderation ensures you enjoy flavor while balancing energy intake. Learn more about Keerai Vadai Recipe Urad.
Frequently Asked Questions
Can I make keerai vadai without deep frying?
Yes. You can pan fry lightly or air fry at 180°C for 10–12 mins per side to cut down oil and calories.
What is the best type of dal for vadai?
Whole or split urad dal (black gram) gives the best texture — creamy inside with crisp outside. It’s the traditional choice in South India.
Why soak the dal for 2–3 hours?
Soaking softens the dal for grinding and helps bind batter without extra water. Over-soaking may make batter too watery.
Relish these flavorful vadai with your favorite chutney and a hot cup of filter coffee for a perfect snack.
