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“Classified on the website where I found this - http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522 - as a South Indian snack. I’ve not made this recipe as I’ve only just found it and I’m posting it for the 2005 Zaar World Tour. The number of serves, preparation time and cooking time are all my guesstimates. None of this information was provided on the website. I have not included the soaking time in step one in my guesstimates. It would be great if you could include your preparation and cooking times and perhaps the number of Keerai Vada you made from the ingredient quantities listed here. My guess is that Keerai Vada could be served as an appetiser, a side dish or a snack.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and soak the dals and rice in seven cups of water for two to three hours.
  2. Clean, wash and blanch the spinach leaves in two cups of hot water for two to three minutes. Drain and chop finely.
  3. Peel, wash and grate the ginger.
  4. Remove the stems, wash and roughly chop the green chillies.
  5. Drain the dals and rice and coarsely grind them along with the ginger, green chillies and asafoetida.
  6. Add the chopped spinach and salt to taste and mix well.
  7. Heat sufficient oil in a kadai. Make small balls of the prepared mixture and deep-fry them until they are crisp and brown.
  8. Drain the Keerai Vada onto absorbent paper towels and serve hot with a chutney of your choice.

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