Sunday, October 23, 2016

Keerai Vadai Recipe | Keerai Vadai with Urad Dal | Spinach Vadai | Diwali Special Snack | Chef Venkatesh Bhat Recipes - Recipe #14

This Keerai Vadai is very close to my heart since this is one of my cravings during pregnancy. I was deputed to TCS ILP centre Ambattur for few months when I was pregnant since I opted for fewer hours of relaxed work at that time. In the office canteen, we get this keerai vadai on one particular day of the week. My friends and I will go there sharp 4 o'clock to relish this piping hot vadai. I like the texture of the keerai vadai with few crunchy urad dal here and there that is very different from our normal medhu vadai. When I saw the recipe in Vijay TV's samayal samayalI had noted the recipe immediately. I was also really impressed with the recipe when Chef Venkatesh Bhat explains how he learned it. So, apart from the Medhu Vadai and Mysore Bonda for Diwali breakfast , do give this a try this year. Check out my Vazhaipoo Vadai, Paruppu Bonda, Kadamba Vadai and Masala Vadai too. Also, check out my diwali collection of recipes. Let us see the preparation:

Urad dal(Ulundhu) - 1 Cup 
Arai Keerai/Amarnath leaves - 1.5 Cups(chopped finely)
Ginger - 1 tbsp(finely chopped) 
Green Chilli - 2(finely chopped) 
Asafoetida - generous pinch
Salt - as required 
Oil - to deep fry
1. Wash and soak the Urad dal for minimum 2 to 3 hours. Then drain the water and grind the urad dal coarsely in the wet grinder for 7 to 12 mins. While grinding sprinkle a little water. 
 2. The consistency of this batter should not be fluffy and smooth like our normal medhu vadai, but it should be ground coarsely and some urad dal should be left here and there without grinding. So that it gives nice crunchy feeling after we fry the vadai. Transfer the ground batter to a mixing bowl. Clean and chop the keerai/spinach finely. Add it to the urad dal batter. Along with this add the chopped green chilli, ginger, asafoetida and required salt. Mix it all together.
3. Make sure not to add extra water while making the batter. To make the Vadai:  Take a Ziploc bag(milk cover can be used) and wipe it with a little water. Dip your hand in water and take a small ball out of the batter. Flatten it in the ziploc bag with your fingers and make a hole in the centre.
4. Heat oil in a kadai and transfer the vadai to your hands\ by inverting the Ziploc upside down. Then carefully slide it into the hot oil. Don't overcrowd the kadai. I fried just two at a time.
5.  Flip and cook evenly on both sides until it is nicely golden brown. It takes approximately 9 to 12 mins for one vadai in medium flame. Remove it from oil and drain it on the tissue paper.
Serve the delicious keerai vadai with coconut chutney and Filter Coffee.
Points to remember:
  • Use good variety urad dal and soak it for a minimum of 2 hours. 
  • Chef Venkatesh Bhat told grinding the batter in wet grinder is mandatory to get the exact consistency of the batter. But I don't own a grinder here in Sydney, hence I ground it in the mixie.  If grinding it in the mixie, then grind it in batches carefully to get the consistency. Sprinkle a little water and grind it coarsely.
  • The look of this keerai vadai is a little different from our medhu vadai. While flattening make sure the finger marks are formed on the vadai. It should be flat and the size is a little big than medhu vadai. 
  • While adding the keerai/spinach, drain the water completely else the batter will be watery.
  • If you prefer you can add onion. I skipped it since the original recipe doesn't have.
Warm Regards,
Happy's Cook - Divya


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