Spinach Fritters/Keerai Vadai

Written by Maya Shetty in FOOD, INGREDIENTS, SNACKS, SPINACH

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Summer suddenly fell into Fall and the air has turned crispy. Plump red berries adorn the sidewalk coloring the landscape in the brightest of hues…..

……while the temps have taken a nose drive this weekend. Dark clouds hang low and it’s raining on & off over the weekend……

……..all setting the mood for some Fall cooking….and it’s only beginning !

The baby spinach packets I had bought were still fresh in the refrigerator, an idea was forming in my head even as I looked at them. Rainy days & fritters/vada’s/vadai (singular) was always a hit combo back home, wanting to recreate the same magic across the oceans, I set about soaking the chana dhal/split chick peas in water.While it was soaking for an hour or two, I got the other ingredients ready and managed to watch a movie on Netflix too. Make the best of what you are given, if the rains keep you indoors, find a way to keep yourself happy doing things you love indoors, I said to myself as I chopped the spinach leaves & onions. Soon enough the dhal was soft enough to be ground into a coarse paste ( not exactly fine, coz that would mean it would absorb more oil, so NO! to that one) & before I knew it, the piping hot Vadas were ready on a rainy afternoon, good to go for an evening snack.

Keerai Vadai is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach.These fritters are made with Spinach, Onions, Ginger and Green Chillies. Similar to Paruppu/Masal Vadai with the addition of Spinach . It is a perfect evening teatime or rainy day snack.

Table of Contents

Spinach Fritters/Keerai Vadai

Recipe by Maya Shetty

Course: FOOD, INGREDIENTS, SNACKS, SPINACH

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

1 cup 1 Chana Dhal/Split Peas ( soaked in water for an hour or two)
1 1 Onion chopped finely
2 2 Green Chillies chopped finely
2 sprigs 2 Curry leaves
1 tsp 1 Ginger chopped finely
1 tsp 1 Fennel Seeds / Sombu / Saunf
A pinch Asafoetida / Hing
Salt to taste
2 cups 2 Spinach chopped finely
Oil for deep frying

Directions

Soak chana dhal for 1 to 2 hours. Drain completely and grind into coarse mix.Set aside.
Mix the finely sliced onions, spinach, green chillies, ginger into the coarse paste with a little salt, asafoetida & fennel seeds.
Take small ball sized mix & flatten them & fry them in hot oil, till they turn crispy & golden .
Drain the fried vada’s on a kitchen towel, so the oil is absorbed, before you serve it.
Serve hot with spicy chutneys or tomato ketchup.Simply stated it is a “Norukku Theeni” a Tamil ( South Indian Language) word for a food you know is not necessarily healthy, not necessarily essential, yet one you cannot do without, coz there are happy memories linked to it ! 🙂 😀