Keerai Vadai Recipe Without Onion And Garlic Easy Cooking Steps

Keerai Vadai Recipe Without Onion And Garlic is a traditional South Indian snack made from soaked dals and leafy greens (keerai) that results in crunchy, flavorful fritters without the use of onion or garlic. This vegetarian recipe brings authentic Tamil Nadu street-style snack vibes right into your kitchen, perfect with chutney or tea. According to traditional recipes, keerai vadai mixes soaked dal batter with chopped greens like spinach or amaranth before deep frying to golden crispiness.

Recipe Card

Ingredients

• ¾ cup split Bengal gram (chana dal)
• 2 tablespoon toor dal (optional)
• 1 cup килеrai/Indian spinach or amaranth leaves, finely chopped (approx 100–120 g)
• 2–3 green chilies, finely chopped
• 1 inch ginger, finely chopped
• ¼ teaspoon asafoetida (hing)
• ½–1 teaspoon fennel seeds (optional)
• Salt to taste (~1 teaspoon)
• Oil for deep frying (approx 500 ml)

Step-By-Step Instructions

1. Soak Dal

Rinse the chana dal and toor dal under cold running water until water runs clear. Soak both together in a bowl with enough water for at least 2–3 hours so they soften (this helps get the right texture).

2. Drain And Prepare Greens

While the dal soaks, pick and wash the keerai leaves thoroughly. Drain completely and finely chop them. Chop green chilies and ginger as well. No onion and no garlic in this version keeps it suitable for those avoiding these ingredients. Understanding Keerai Vadai Recipe Without is essential.

3. Grind Dal Batter (15 mins)

After soaking, drain all the water. In a mixer or wet grinder, add the soaked dal and pulse just a few times to coarsely grind the dal. Do not add water; use only the moisture in the soaked dal to bind. A coarse texture gives crispiness to the vadai later.

4. Mix Ingredients (5 mins)

Transfer ground dal into a large bowl. Add chopped keerai, green chilies, ginger, asafoetida, fennel seeds, and salt. Mix well with your hands or spoon so the greens and spices are evenly incorporated.

5. Shape The Vadai (10 mins)

Moisten your palms with water. Pinch a small lemon-sized portion of the mixture and flatten it into a disc shape (slightly thick). Repeat with the rest. Coarse mix should hold shape without too much water. This relates to Keerai Vadai Recipe Without.

6. Heat Oil (5 mins)

In a deep frying pan, heat oil on medium flame. To test heat, drop a small pinch of batter into oil — it should rise immediately without browning too fast.

7. Fry Vadai (10 mins)

Carefully slide shaped vadai into hot oil. Fry in batches so they do not stick. Fry each side for about 2–3 minutes until golden brown and crisp. Flip once during frying to cook both sides evenly. Once done, remove with a slotted spoon and place on paper towels to drain excess oil.

Pro Tips From Experience

When I first made this recipe after watching roadside vendors in Chennai where they fry keerai vadai fresh every morning, I noticed the batter’s dryness is key. Too wet and the vadai fall apart in oil. So always drain your dal and greens thoroughly before mixing. Learn more about Keerai Vadai Recipe Without.

I personally recommend adding a pinch of rice flour (about 1 tablespoon) if the batter feels too loose — it helps crispiness. Serve hot with fresh chutney for best results.

Chef’s Notes

Substitutions

• If you don’t have amaranth, you can use any mild leafy greens like spinach or beet greens.
• For protein boost, you can add 2 tablespoon urad dal but avoid garlic and onion to keep this version compliant.
• Asafoetida (hing) helps mimic some savory aroma lost without onions.

Storage Tips

Leftover vadai can be stored in an airtight container in the refrigerator for 2–3 days. Reheat in an oven or air fryer for best crunch retention. Do not store at room temperature more than 4 hours after frying to prevent sogginess.

Serving Suggestions

Keerai vadai is traditionally served with South Indian chutneys such as coconut or coriander chutney. For nutrition balance, pair with a cup of hot filter coffee or sambar. You can link to coconut chutney preparation at Wikipedia Coconut Chutney Info for wholesome snack combo ideas.

Nutrition Information Per Serving (Approx)

The nutrition values above are approximate and vary with oil absorption and ingredients used. Per data from similar recipes, spinach and dal fritters can provide fiber and plant protein per serving.

Frequently Asked Questions

Can I bake instead of fry?

Baking is possible — brush shaped vadai lightly with oil and bake at 200°C for 15–20 minutes, flipping halfway for crispness.

Why do some vadai break in oil?

This often happens if batter is too wet. Ensure dal is well drained and ground coarsely. Add about 1 tablespoon rice flour to help binding if needed.

Are these gluten-free?

Yes, this version is gluten-free since there is no wheat flour, only legumes and greens.

Every home cook has their twist, but this Keerai Vadai Recipe Without Onion And Garlic keeps the essence of South Indian snack classic while catering to dietary preferences. When I visited a temple festival in Tamil Nadu, I saw these served as prasadam — simple, crispy, and deeply satisfying. What surprised me most was how the humble dal and greens transform into such a beloved treat with just a few steps. I hope you enjoy making and sharing this snack with friends and family!