Start Reading Mode
Keerai Vadai

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
½ cup urad dal – heaped
½ cup keerai leaves – tightly packed
2 green chillies
1 onion
3 pinches asafoetida
salt to taste

Nutritional information

11.46 g
2.31 g
0.26 g
5 mg
0 mg

Keerai Vadai

  • Veg
  • 25 mins
  • Serves 4
  • Easy



Keerai vadai, also known as spinach vadai is a slight variation on the classic Masal vadai. A vadai, more commonly referred to as a vada, is a type of fritter, doughnut, cutlet, or dumpling that originated in India. The vada is a staple of Indian cuisine, and as much there are lots of different varieties. The spinach vada is one of the best because it is absolutely simple to prepare and extremely palatable at the same time.

Health Benefits

Spinach, the primary ingredient used in the preparation of these vadai, is one of the best vegetables you can eat for your health. Like most leafy green vegetables, spinach has lots vial nutrients that the body needs. It even has some harder to come by vitamins, like vitamin K, which helps to ensure blood clotting. Spinach also helps to treat certain health conditions, such as cataracts, heart attacks, atherosclerosis, and certain neurological disorders.

Cherish the healthy snack at work by packing it with your lunch box or food storage containers

(Visited 16 times, 1 visits today)

How to make Keerai Vadai

  • Soak dal for 2-3 hours.
    • Grind into a thick and smooth batter with the green chillies.
    • Use a minimum amount of water while grinding.
  • Wash and separate the leaves from the stem of the keerai.
    • Chop the keerai into fine pieces.
    • Add the asafoetida, chopped greens, chopped onion, and salt to the ground batter.
    • Mix well.
  • Heat enough oil to deep fry vadas
    • Flatten a big lemon sized ball in a greased (with water) ziplock cover.
    • Note: You can use a piece of banana leaf too.
  • Coat your hands thoroughly with water before taking the ball of batter.
    • Flatten the ball of batter.
    • Make a hole in the center.
    • Transfer the flattened vada to your greased hand and place into the hot oil.
  • Cook both sides over a medium flame until they turn golden brown in color.
  • Heat oil while you flatten the vada again.
    • Lower the flame while you cook.
  • Repeat the process to finish the batter.


Vadai is used as an offering during Hindu festivals.

Lemon Sevai
Lemon Sevai
Multigrain Paratha
Multigrain Paratha
Lemon Sevai
Lemon Sevai
Multigrain Paratha
Multigrain Paratha

One Comment Hide Comments

Add Your Comment