Keerai Vadai Recipe. Amaranth Leaves Vada South Indian
Tarla Dalal
• Updated : Jan 14, 2026
Keerai Vadai is a nutritious South Indian snack made using amaranth leaves, lentils, and mild spices. These crispy fritters are packed with iron, fiber, and essential nutrients, making them a healthier tea-time option. Finely chopped greens are mixed with soaked and ground dal, onions, green chillies, and spices to create a flavorful batter. The vadai are shaped and deep-fried until golden and crisp on the outside while remaining soft inside. Keerai Vadai is a delicious way to include leafy vegetables in your daily diet, combining taste and health beautifully.
Table of Content
About Keerai Vadai, Amaranth Leaves Vada
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Ingredients
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Methods
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How to make Keerai Vadai
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FAQs
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Related Keerai Vadai Recipe
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Tips for Keerai Vadai Recipe
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Nutrient values
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Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves.
Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas.
The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil.
You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
20 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.
Keerai Vadai Recipe. Amaranth Leaves Vada South Indian Video by Tarla Dalal
Keerai Vadai, Amaranth Leaves Vada recipe with step by step photos
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To make the Keerai Vadai Recipe (Amaranth Leaves Vada), Soak the 3/4 cup chana dal (split Bengal gram), 1/4 cup toovar (arhar) dal, 1 tbsp urad dal (split black lentils) and 1 tsp fennel seeds (saunf) in enough water in a deep bowl.
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Keep aside for 2 hours.
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Drain and keep aside. Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside.
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Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water.
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Transfer the mixture into a deep bowl, add all the remaining ingredients, add 1 1/4 cups finely chopped green chawli (amaranth) leaves,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 and including the soaked and drained chana dal mixture and mix well.
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Divide the mixture into 16 equal portions.
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Shape each portion into 50 mm. (2”) diameter round flat vada.
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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.
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Drain on an absorbent paper.
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Serve Keerai Vadai, Amaranth Leaves Vada immediately with coconut chutney.
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1. What is Keerai Vadai?
Keerai Vadai is a popular South Indian fritter/snack made with mixed dals and finely chopped amaranth (keerai) leaves, flavored with spices and deep-fried till crisp.
2. What ingredients are used in this recipe?
Main ingredients include amaranth leaves, chana dal, toor dal, urad dal, fennel seeds, onion, ginger, coriander, curry leaves, asafoetida, salt, and oil for deep-frying.
3. Do I need to soak the dals before making the batter?
Yes. The chana dal, toor dal, and urad dal (along with fennel seeds) should be soaked for about 2 hours before grinding.
4. Should I grind the batter smooth?
No. The recipe calls for a coarse mixture, not smooth puree, so that the vadas stay textured and crispy.
5. Can I use other leafy greens instead of amaranth?
While this specific recipe uses amaranth leaves, similar leafy greens like spinach or other local greens can often be substituted in similar vadai recipes.
6. What is the ideal oil temperature for frying?
Heat the oil on medium flame and fry the vadas in batches until golden brown and crisp on all sides.
7. How many vadas does this recipe make?
This recipe yields about 20 vadas.
8. What should I serve these vadas with?
They are traditionally served hot with coconut chutney, which complements the spicy, crispy vadas.
9. Can I make these ahead for a party?
These vadas taste best fresh and hot but you can make the batter ahead and fry just before serving to maintain crispiness.
10. Are these vadas healthy?
They include greens and protein-rich dals, but since they are deep-fried, enjoy them in moderation as part of a balanced meal.
If you liked this Keerai Vadai Recipe then also check out other recipes like:
1. Soak Dal Properly
Ensure the chana dal, toor dal and urad dal are soaked well (about 2 hrs). This softens the dals and helps in grinding to the right coarse texture.
2. Grind to a Coarse Batter
Grind the soaked dal mixture to a coarse, grainy batter without water this helps give texture and crispness to the vadas. Too smooth or watery batter can make them soggy.
3. Use Tender Amaranth Leaves
Select tender, fresh amaranth/keerai leaves for best texture. Tough stems can make the vadas chewy and less pleasant.
4. Don’t Squeeze the Greens Too Much
After washing, drain the leaves but don’t squeeze out all moisture a little natural wetness helps bind the batter while keeping vadas soft inside.
5. Mix Spices and Aromatics Evenly
Add onions, ginger paste, curry leaves, coriander, fennel seeds and asafoetida well — this ensures every bite is flavourful.
6. Shape the Vadas Uniformly
Make the vadas about the same thickness and diameter so they cook evenly. Neither too thick nor too thin gives the best crispy exterior and soft interior.
7. Fry at Medium Heat
Heat the oil properly, then fry on medium flame if too high, the outside burns before the inside cooks; too low leaves them greasy.
8. Don’t Crowd the Kadhai
Fry only a few vadas at a time so the oil temperature stays steady and they crisp up nicely.
9. Drain Excess Oil
After frying, let the vadas rest briefly on absorbent paper to soak up extra oil — this keeps them crisper.
10. Serve Hot with Coconut Chutney
These vadas taste best when served fresh and hot with coconut chutney the cool, creamy chutney complements the spicy, crispy snack.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv)per plate
| Energy | 78 Calories |
| Protein | 1.9 g |
| Carbohydrates | 5.3 g |
| Fiber | 1.4 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Click here to view Calories for Keerai Vadai, Amaranth Leaves Vada
The Nutrient info is complete
Lakshmi
Nov. 8, 2015, 11:05 a.m.
Keerai vadai.. evening munchy recipe with greens.. it was crispy.. best during tea timings.. I made this for my guests.. they just loved it..
