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Keera Vada / spinach vada

Keerai vadai is an evening snack recipe. Keerai vadai can be served with the coconut chutney and cup of coffee or tea which is the best combo. This is good side dish for iftar recipe combo with nombu kanji. Keerai vadai is conventional of masala vada, we can add vazhaipoo instead of Spinach vadai


1/2 cup - Urad dal

1/2 cup - Channa dal/ Split Bengal gram

Ginger - 1 teaspoon

Red chilly - 4 no's

Fennel seeds - 1 teaspoon

Spinach -1.5 cup

Onion - 1 medium sized

Coriander leaves



STEP 1: Soak the urad dal and channa dal for 2 hours in enough water.


STEP 2: After 2 hours drain the water completely. have small portion of urad dal and channa in blender along with ginger, fennel seed and red chili blend it coarsely,  (pulse mode)

STEP 3: Add remaining dal in a blender blend coarsely do not add water just sprinkle if you need, convert into the bowl.

STEP 4: Add finely chopped onion, curry leaves, coriander leaves, salt and finally add spinach. Mix it well with your hand.

STEP 5: Heat oil for frying in medium flame.

STEP 6: make a small ball out of the vada dough, Them shape like a flat disk.

STEP 7: Drop it into the oil one by one deep fry in medium flame. until it turns crisp and golden.

STEP 8: Remove the vada from oil once it gets crunchy. place the vada on the paper towel. It helps to remove excess oil.

STEP 9: Repeat the rest of the dough. serve it hot with coconut chutney.   




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