Keerai Vadai Recipe Without Coconut Easy Cooking Procedure

Know the details about the Keerai Vadai Recipe Without Coconut Easy Cooking Procedure, Keerai Vadai Recipe Without Coconut Cooking Process

Keerai Vadai Recipe Without Coconut

Keerai Vadai, a popular South Indian dish, is known for its delightful blend of lentils and leafy greens. Traditionally, the recipe incorporates coconut, but our version will exclude this ingredient, making it suitable for those who are allergic to coconut or prefer to avoid it. Despite the omission, this recipe does not compromise on flavor or texture, ensuring you get a deliciously crispy and nutritious snack.

Keerai Vadai Recipe Without Coconut Easy Cooking Procedure

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
  • Oil: For deep frying

Nutritional Information

Keerai Vadai without coconut is rich in proteins due to the use of dals, and packed with iron, vitamins, and other essential nutrients from the greens. 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 process involves soaking the dals, grinding them with spices to a coarse paste, adding finely chopped greens, 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, and asafoetida 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 tamarind chutney or any chutney of your choice.


  • 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 without coconut!

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