My evenings are incomplete without any snacks 😉 That too during weekends I will crave for some deep fried snacks. Vada/Vadai is a famous Indian snacks which are made using lentils as a main ingredient.
In southern part of India, Masala vadai and Medu vada is quite popular. Masala vada is made using chana dal and in some regions they add toor dal as well where us Medu vada is made using urad dal. Usually I will make normal Masal vada, but this time I made using spinach. I got a box full of organic baby spinach last week and I totally forgot about using it. Suddenly I remembered of it and added those in vada to make it extra flavorful and healthy.
Whether it’s a party or celebration or festival, vada is the best snack/appetizer to feed a huge crowd. Making “Keerai masal vada” is so simple since there is no any particular shaping involved. To get a perfect vada don’t add any extra water while grinding the dal for vada. The water presents in spinach itself enough to hold the shape of the Vada.
We usually relish the vada as it is or will have it with a cup of tea. Now the monsoon is perfect to enjoy these crispy vada’s. So, why are you waiting for? Make it and enjoy with your loved ones 🙂
If you tried this recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation 🙂
Check the video below for “Keerai Masal Vada” recipe:
Keerai Masal Vadai (Spinach and Lentil Fritters)
Keerai masal vadai is a famous south Indian crispy fritters made using spinach and lentil as a main ingredients.
- 1 cup of chana dal
- 2 cups of chopped spinach
- 2 teaspoon of fennel seeds
- 1 cup of water to soak the dal
- 1 red chili
- ½ cup of chopped onion
- 1 teaspoon of chopped ginger
- 1 green chili chopped
- 5-6 curry leaves
- 2 tablespoon of chopped coriander leaves
- Oil for deep frying
- Step 1 Wash and soak the chana dal for at least 3 hours in water.
- Step 2 Meanwhile chop the onions, green chili, ginger, coriander leaves and curry leaves and keep it aside.
- Step 3 After 3 hours, add 1 red chili and fennel seeds to the jar and grind it. Then add the soaked chana dal and coarsely grind it without adding any water.
- Step 4 Transfer the grinded dal to a bowl and add the chopped onions, ginger, green chili, coriander leaves and curry leaves. Mix it well and add salt as per your taste.
- Step 5 Once you have mixed well, start shaping the Vada’s. Take a small portion of the dal and shape it to a ball and then flatten it a little (refer video)
- Step 6 Heat a wok or kadai with some oil for deep frying. Once the oil is heated add the vada gently into the oil and deep fry it.
- Step 7 Flip it occasionally until you achieve golden brown color on both the sides. Once done transfer the Vada’s to a kitchen towel to absorb the excess oil.
- Step 8 Serve the Keerai Masal Vada with a cup of tea or coconut chutney.
- Don’t add water while grinding the dal at any cause. If you do so there is a chance of absorbing more oil while frying and you will not able to shape the Vada and also you will end up with soggy Vada.
- Fresh spinach works best for the recipe, so avoid using frozen spinach.
- You can also add a tablespoon of toor dal for additional flavor.
- Adding garlic will also enhance the flavor of vada if you like the flavor then add it while grinding the fennel seeds and red chili.
- The ingredients mentioned yield a medium spicy vada. Change the measurement according to your spice level.
- If you forgot to soak the dal, then soak it in hot water at least 1 hour before grinding.