Monday, 4 January 2016

Keerai Masal Vadai/Amaranth Leaves, Channadal Vadai

Keerai vadai, the word itself makes my mouth watery, i just love hot masal vadas with hot tea while the weather is down. My kids are almost like me, we are foodie and we just love anything deep fried, though i try to keep myself away from it. My kids asks often crispy vadas or bajjis for their evening snacks especially while its raining or chilled. My today's recipe goes for Amaranth leaves aka siru keerai, this greens are rich in vitamins and they are very healthy obviously you can dish out many different dishes from this incredible greens.

Keerai masala vada, Greens and channadal vadai

This amaranth greens works awesome in crispy vadas, finely chopped keerais added to the usual channadal vada mixture makes this super crispy and dangerously addictive masal vadas. A prefect finger foods, since it had greens in it, you can feed greens easily to kids eventhough they are deep fried. If you dont get amaranth leaves, just replace it with spinach. Even spinach greens works prefect in deep fried snacks. Am sending this crispy vadas to this week's blogging marathon as i picked Kid's delight-Finger food/Party food.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.Sending to Kid's delight - Party food hosted by Priya, event by Srivalli.

Keerai channadal vadai, Keerai vadai

2cups Channadal (soaked for 2hours)
1cup Chopped Amaranth leaves
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
2nos Garlic cloves (crushed)
1tsp Fennel seeds (crushed)
5nos Curry leaves
 Few Coriander leaves (chopped)
Salt
Oil for deepfrying

Drain the excess of the water from the channadal and  grind the dal coarsely without adding water, if its too hard to grind just springle few drops of water.

Now add the chopped onions, chopped green chillies, ginger pieces, crushed garlic,chopped curry leaves, coriander leaves, crushed fennel seeds with enough salt to the grounded batter.

Sirukeerai Masal Vadai, Amaranth Channadal Vada

Finally add the chopped amaranth leaves and mix everything well.

Heat the oil for deepfrying.

Make small balls from the vada batter and flatten them.

Drop gently the flattened vadas to the hot oil and fry until they turns golden brown.

Serve warm.

12 comments:

Hiba abbas said...

Super vadas for a cold climate with hot tea:-)

Gayathri Kumar said...

Your masal vadais look so tempting. Wish to pick a few off the screen..

rajani said...

Deep fried dishes for cold weather is just the perfect and sinful treat. The vadais look crispy and the green keerai peeking out looks absolutely gorgeous.

Kalyani said...

love the green specks in the vadai, Priya !! too tempting to make them for the weekend brunch :)

Srivalli said...

That's surely a sinful treat Priya..good choice..and a great way to get the kids eat greens..

vaishali sabnani said...

Golden crisp beauties look absolutely stunning ! Would love to munch on them .

Sapana Behl said...

Wow the vadai looks absolutely delicious.

Nalini's Kitchen said...

Crispy looking keerai vadai,perfect for this cold evening..

Sandhya Ramakrishnan said...

Anytime favorite! I am inviting myself over to your place to have this delicious vadai and a cup of coffee :)

Pavani N said...

Adding amaranth greens to vadai is such a yummy idea. Will have to try these crispy & addictive vada soon.

Harini-Jaya R said...

The weather for us today calls for such addictive snacks!

veena krishnakumar said...

Vadai looks super crunchy and Inviting Priya!!