Keerai Vada

by SobhaKesavan
Do you want to try out a new, healthy in your kitchen, then do try it. Keerai Vada is a crispy vada prepared with the combination of lentils and green leaves and served as an evening snacks along with a cup of hot tea or coffee. ts a famous thing in the evenings at South Indian tea shops. Its crispy and crunchy and goes perfectly well with tea.
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Keerai Vada – pachakam.com
Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Cheera (preferably Chuvanna Cheera)(Spinach) - 250 Gms
  • Kadala parippu(Soak the Parippu for about 2 – 3 hrs in normal water, Bengal gram Dhall) - 1 Cup
  • Ginger(Medium size) - 1 piece
  • green chilli - 3
  • Shallots(If Shallots are not available, then use one big size Onion) - 5
  • Curry leaves - 10 Leaves
  • Salt(To taste) -
  • Coconut/Refined Oil(As required to fry the Vadas) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Cheera (preferably Chuvanna Cheera)(Spinach) - 250 Gms
  • Kadala parippu(Soak the Parippu for about 2 – 3 hrs in normal water, Bengal gram Dhall) - 1 Cup
  • Ginger(Medium size) - 1 piece
  • green chilli - 3
  • Shallots(If Shallots are not available, then use one big size Onion) - 5
  • Curry leaves - 10 Leaves
  • Salt(To taste) -
  • Coconut/Refined Oil(As required to fry the Vadas) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Pluck the Cheera leaves from the stems of the Cheera Plants, wash and cut them into small pieces and keep the pieces separately.
    Keerai Vada – pachakam.com
  2. Clean, wash and cut the Ginger, Green Chilli, Shallots/Onion and Curry leaves into small pieces and keep them separately.
    Keerai Vada – pachakam.com
  3. Clean, wash and cut the Ginger, Green Chilli, Shallots/Onion and Curry leaves into small pieces and keep them separately.
    Keerai Vada – pachakam.com
  4. Clean, wash and grind the Kadala Parippu (as grinding for Dhal Vadas) and keep it aside.
  5. Add the pieces of Ginger, Green Chillis, Shallots/Onion and Cuyrry leaves into the grinded Parippu along with chopped Cheera (Spinach) leaves and required quantity of Salt and mix them properly and keep this dough separately for about half-an-hour
    Keerai Vada – pachakam.com
  6. After about half-an-hour, take the dough in small quantities in hand (depending on the size of Vadas that you want to make) and make small balls and then flatten them as shown in the above picture
    Keerai Vada – pachakam.com
  7. Heat Oil in a Cheenachatti and put these flattened dough into the hot oil and stir it.
    Keerai Vada – pachakam.com
  8. When one side of the Vadas are cooked properly, turn it to other side and cook that side also properly.
    Keerai Vada – pachakam.com
  9. When both sides of the Vadas are cooked properly, take them out from the oil by using a Spatula and keep them in a Plate.
    Keerai Vada – pachakam.com
  10. Hot Cheera (Spinach) Vadas are ready. These Vadas can serve along with Sauce/Chutney
    Keerai Vada – pachakam.com
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