Keera vada is one of the popular evening snack of South India. Keera means greens in Malayalam and Tamil. I used chopped palak to make this crispy vada. Hot cup of coffee or tea with hot vada is very good combo especially on a rainy day. Let us see how to make this crispy vada.
Please note: I used split bengal gram or vada paruppu for making this. Split bengal gram is little bigger in size than channa dal. If it is not available we can use normal channa dal. I have not used onions but if needed you can add finely chopped shallots.
Preparation time approx 30 minutes.
Soaking time 1 hour.
- 1 cup split bengal gram or vada paruppu(dal)
- 9 red chillies plus 1 kashmiri chilly for better colour.
- 1 cup chopped tightly packed palak.
- 1 small piece of hing or 1/2 spoon hing powder.
Soak the dal and red chillies for 1 hour.
Soak the hing in 1 tbsp water.
salt to taste.
oil for deep frying.
Strain the water from dal. There should not be any water in dal.
In a small mixi jar add red chillies and soaked hing. Grind this first. Now add little dal. Just run the mixi for few seconds. Dal should crush. It should not ground.Little by little crush all dals and take out and keep aside.
Now add salt and chopped palak.
If you are using powdered hing add now. Mix everything well.
Heat the oil in a pan.Keep the stove on medium. When the oil is hot,
take a small lemon size batter and make round shape and press with your palm to get round shape.
Slowly put the vada in hot oil. When one side is fried flip it and fry till it is crispy on medium to low fire.
Add chopped shallots or onions.
Do notadd water when grinding. Then vada will be soggy.