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Crispy, savory lentil fritters packed with fresh spinach and aromatic spices. This popular South Indian tea-time snack is crunchy on the outside, soft on the inside, and incredibly flavorful.
Soak the Lentils
Drain and Grind
Prepare the Batter
Crispy, savory lentil fritters packed with fresh spinach and aromatic spices. This popular South Indian tea-time snack is crunchy on the outside, soft on the inside, and incredibly flavorful.
This south_indian recipe takes 160 minutes to prepare and yields 4 servings. At 360.02 calories per serving with 12.94g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Combine the Mixture
Shape the Vadais
Deep Fry
Fry to Perfection
Serve
Replace spinach with other greens like amaranth leaves (thandu keerai), dill leaves, or drumstick leaves (murungai keerai).
Add 1/4 cup of finely grated carrots or finely chopped cabbage for extra flavor and texture.
For a spicier version, add 1/2 teaspoon of red chili powder or a few dried red chilies while grinding the dal.
Incorporate 2 tablespoons of chopped cashews or peanuts into the batter for a nutty crunch.
The combination of chana dal and toor dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Lentils and spinach are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spinach is packed with iron, Vitamin A, and Vitamin K, which are crucial for blood health, vision, and bone strength.
A serving of 3 Keerai Vadais (approximately 135g) contains around 280-320 calories, primarily from the lentils and the oil used for deep frying.
Keerai Vadai offers health benefits from protein-rich lentils and vitamin-rich spinach. However, since it is deep-fried, it is high in fat and calories. It's best enjoyed in moderation as a treat.
Yes, for a healthier version, you can air fry them. Preheat your air fryer to 375°F (190°C). Brush the shaped vadais with a little oil and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less oily but still delicious.
This usually happens if the batter is too watery. Ensure you drain the lentils completely and squeeze out all excess water from the spinach. If the batter is still loose, adding a tablespoon of rice flour can help bind it.
While the classic recipe uses chana dal and toor dal, you can experiment. Masoor dal (red lentils) can be used, but they require less soaking time (about 30-45 minutes) and result in a softer vadai.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to regain their crispiness. Avoid microwaving, as it will make them soggy.
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