Keerai Vadai (Spinach Vada)

Ever wish your evening snack could be both crunchy and green-friendly? 

Keerai Vadai gives you that — a crispy, savory fritter that sneaks a good serving of spinach (palak) into every bite. It’s the kind of snack you’ll proudly serve to guests and secretly eat more of yourself.

A little background

These vadas are part of the South Indian snack tradition. They’re commonly prepared for evening tea or as part of a tiffin spread and are a great way to use leafy greens in a format kids (and picky adults) often accept.

Ingredients — what each one does

• Chana dal + urad dal: the structural base. Chana gives body and bite; urad adds lightness and helps bind.
  
• Palak (spinach): color, nutrients, and a mild vegetal sweetness.
  
• Onion, garlic, ginger, green chilies: aromatics that lift the dal and add layers of heat and umami.
  
• Cumin & fennel seeds: background warmth and a hint of licorice/fennel freshness.
  
• Hing (asafoetida): small quantity, big payoff — helps digestion and mimics onion/garlic depth when used in vegetarian dishes.
  
• Salt & oil: a seasoning and frying medium to get that golden crisp.
  

How the process flows

Think of this like building texture in stages. First, you soak the dals until they’re plump — that’s your time investment that pays off with great texture. Grind the soaked dals coarsely (don’t add water) so you keep a little graininess; that’s what gives the vada its bite. In a bowl you’ll fold in the finely chopped onion, crushed garlic, grated ginger, sliced green chilies, chopped palak, cumin and fennel, hing and salt. The mixture should be thick and malleable — wet enough to hold together but not sloppy.

Heat oil to medium, shape the batter into small patties (wet your palms or use a spoon), and fry in batches. Keep the flame steady — medium heat lets the vadas cook through while the outside turns perfectly crisp. Drain briefly on paper, then serve hot.

Pro Tip 💡: Don’t overcrowd the pan. Frying in small batches keeps the oil temperature steady so each vada crisps evenly. If you want extra crunch, shallow-fry first, then finish with a quick deep-fry for 10–15 seconds.

Why you’ll love this

Keerai Vadai is crispy on the outside, soft and slightly grainy inside, with a herby, garlicky bite. 

Because it’s made from chana dal and urad dal, it’s high in protein and fiber — a far more nutritious tea-time pick than packaged crisps. Spinach boosts iron, vitamins and a subtle freshness that balances the fried texture.

What goes along with Keerai Vadai

• Coconut chutney or tomato chutney — classic, cooling partners.
  
• Tamarind or mint chutney — adds tang or freshness.
  
• A hot cuppa (tea) — the traditional combo.
  
• For a fuller plate, serve with puli (sambar) or plain yogurt on the side.
  

How to serve

Serve them piping hot so you get that contrast between the crisp exterior and the soft inside. Garnish with chopped coriander and serve with two small dipping bowls (coconut chutney + spicy tomato/tamarind).

Packing & make-ahead

• Short trip/lunchbox: Pack vadas in a paper-lined container and chutney separately in a small leakproof tub — reheat briefly in a toaster oven for 3–4 minutes to regain crispness.
  
• Storing: Keep leftover vadas in the fridge (airtight) up to 2 days. Reheat on a pan or in an oven to avoid sogginess.
  

Party & bulk prep

• Double or triple the batter and shape all vadas at once. Freeze uncooked vadas on a tray, transfer to a bag, and deep-freeze. When needed, fry directly from frozen (add 1–2 minutes to frying time).
  
• For large crowds, set up a small frying station and fry in rotation; keep cooked vadas warm in a low oven (100–120°C) on a wire rack so they stay crisp.