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Sunday, December 9, 2012


This is an excellent and flavourful tea time snack. Onions need not be added to the batter as it will taste more like masal vadai.  The vadai tastes good with the exotic, unique taste and flavour of spinach alone.  


Whole urad dhal - 1/2 cup
Bengal gram ( chenna dhal)  - 1/2 cup
Split urad dhal - a fistful
Spinach - 1 cup tightly packed ( mulai keerai will be tasty)
Dry red chillies - 2
Green chillies - 2 finely chopped
Cumin seeds - 1/2 tsp.
Curry leaves -  2 sprigs
Salt  - to taste
Oil - to deep fry


Soak whole urad dhal and bengal gram for an hour. Soak split  urad dhal separately for an hour. Drain the water  completely and keep aside.

Wash and clean the spinach, discard the roots and chop finely. Chop curry leaves roughly.

Grind  together whole urad dhal, bengal gram and red chillies to a coarse paste with very little water.

Transfer it to a bowl. Add the soaked split urad dhal, cumin seeds, salt, finely chopped spinach, curry leaves and green chillies. Mix well using your hand. Divide  into equal sized balls.

Heat oil, when hot simmer the stove. Wet your palms with water, take out a ball, flatten it with your hands to the  size of a palm (1/2" thickness would be fine) and put a hole in the centre. Gently drop it into the oil. Flip on both sides and fry them till golden brown.  Repeat the process  with the rest of the batter. You can fry 2 to 3 vadais in a batch.

Serve hot with coconut chutney or any chutney of your choice. 

NOTE: Ensure medium heat of oil. Saunf can be used instead of cumin seeds.


  1. looks like ones served in udipi hotels..looks so yumm

  2. super delicious crispy tempting and inviting keerai vadais.Let me grab the whole plate.

  3. Vada looks so crunchy and perfect snacks with a cup of tea.

  4. So authentic and so delicious and sooooo tempting!!! so perfect for this winter with hot coffee!!
    Ongoing Event - CWF - Whole Wheat Flour
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  5. Madam what a delicious vadai was searching for this receipe for a long time, my mouth is watering

  6. Hi Shanthi, love your vadai, look very delicious.
    I like to eat vadai bite together with raw green chili, can give extra kick. :)

    Have a nice day, regards.

  7. Shanthi! it looks yummy . I always like your display very much.

  8. This is exActly how the keearai vadai is made. The one which I posted is more like masala vadai. Supera irruku

  9. So tempting and gorgeous vadai. I will try this way too.

  10. My all time favourite..:) very tempting..

  11. I always have eaten keerai vadai with the keerai in medhu vadai. This one is the crisp and interesting variation. I must try.

  12. Looks very nice. I'll try this dal combo. i have made with channa dal only.. :)

  13. wow would love to make them,sure it tasted gud...

  14. Looks absolutely mouthwatering!!

  15. Tried this out ,turned out excellent .Very crispy & tasty.It reminds me of the Anjayeyar vadai in temples.

  16. Very crispy &tempting vadas..yumm!


  17. Wow...vadas looks perfect and mouthwatering.

  18. Achoo killing me, wat a super crispy vadai,more like pepper vadai.

  19. Crispy and yummy vada,mouthwatering.

  20. Vadas are just tempting.. Perfect for the season.

  21. all time fav..yummy.
    BTW plz viist my space n check out my new FB page.Thanks in advance..

  22. Delicious and healthy vada..Nice clicks too

  23. Lovely vada, I too make it the same way, but wondered why did you again added split urad dal, does it make any difference..just curious, I make it a little fatter though, this looks just like Milagu vada, I will try it out this way..., beautiful clicks

  24. Adding split urad dhal gives the crispyness in between . It is not so crispy as anjaneyar vadai or milagu vadai. It will be crispy outside and soft inside, with the split urad dhal crispyness added to it. :)

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  26. Naan pannadhe illa - will try this out soon. Maybe I can make it next week for Pongal instead of the regular vada. Thanks Maami!

  27. when i was making medu vada once, 2-3 grains of urad dal was in it and it burst spreading oil all over injuring my hand. i am scared to try this because of that. any suggestion./help to avoid such incidents so that i can make this and enjoy.

    raji ramakrishnan, mumbai

  28. Had this at Karpagambal Mess in Chennai. It was delicious. Bookmarking this.

  29. Finally made this, it was very good. I have posted it on my blog too.


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