Keerai Vadai Video, Amaranth Leaves Vada by Tarla Dalal Video by Tarla Dalal
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Keerai Vadai Recipe. Amaranth Leaves Vada South Indian Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
20.00 vadas
Ingredients
for Keerai Vadai
1 1/4 cups finely chopped green chawli (amaranth) leaves
3/4 cup chana dal (split Bengal gram)
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tsp fennel seeds (saunf)
1/4 cup chopped onion
1 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying
For Serving
Method
for Keerai Vadai
- Soak the chana dal, arhar dal, urad dal and fennel seeds in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
- Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside.
- Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal mixture and mix well.
- Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with coconut chutney.
See step by step images of Keerai Vadai, Amaranth Leaves Vada
