With a bounty of green amaranth leaves from our garden, I wanted to make something different for John than the usual vegetable dish. A way of showing my appreciation for his hard work, time and efforts he puts in the garden. Vadai made of chana dal is one of our favourite snack so I decided to enhance them with the addition of green amaranth leaves. In Tamil, leafy greens are called "keerai" and "vadai" is a popular South Indian deep fried crispy savoury fritter. An evening snack enjoyed with chutney along with a cup of hot tea or coffee.
Quick and easy to make, this vadai can be prepared with various lentils that require some time for soaking. A food processor works best than a blender to grind the lentils into a coarse consistency. No water is added when grinding with the moisture coming from the onion and green leaves. The mixture is shaped into balls, flattened slightly and deep fried. Crispy on the outside with a bite of the dal and coconut along with a hint of ginger makes this vadai delectable. Nutritious, rich in dietary fibre and protein, perfect whenever you are hungry and craving to eat.
Quick and easy to make, this vadai can be prepared with various lentils that require some time for soaking. A food processor works best than a blender to grind the lentils into a coarse consistency. No water is added when grinding with the moisture coming from the onion and green leaves. The mixture is shaped into balls, flattened slightly and deep fried. Crispy on the outside with a bite of the dal and coconut along with a hint of ginger makes this vadai delectable. Nutritious, rich in dietary fibre and protein, perfect whenever you are hungry and craving to eat.
Keerai Vadai (Green Amaranth & Bengal Gram Fritters)
(Yields 12)
Ingredients:
1 cup chana dal (split bengal gram)
2 cups green amaranth leaves (measure after the leaves were chopped, washed and well-drained)
2 dried red Guntur chillies
2 teaspoons fennel seeds
1 onion (finely chopped)
2 green chillies (chopped)
1-inch ginger (grated)
2 tablespoons small coconut pieces
1/3 cup besan (chickpea flour)
oil for deep frying
salt
Method:
Soak the dal in water overnight or for at least six hours.
Drain out water, reserving 1/3 cup dal aside. Grind the rest coarsely with the red chillies in a food processor.
Transfer to a bowl with the reserved 1/3 cup dal and rest of the ingredients. Add chickpea flour last (read note 2 below).
On medium flame, heat oil for deep frying.
Take a small ball of the mixture and flatten slightly. Fry until golden brown and crisp. Drain on absorbent paper towels.
Serve keerai vadai with chutney of choice.
Note:
(Yields 12)
Ingredients:
1 cup chana dal (split bengal gram)
2 cups green amaranth leaves (measure after the leaves were chopped, washed and well-drained)
2 dried red Guntur chillies
2 teaspoons fennel seeds
1 onion (finely chopped)
2 green chillies (chopped)
1-inch ginger (grated)
2 tablespoons small coconut pieces
1/3 cup besan (chickpea flour)
oil for deep frying
salt
Method:
Soak the dal in water overnight or for at least six hours.
Drain out water, reserving 1/3 cup dal aside. Grind the rest coarsely with the red chillies in a food processor.
Transfer to a bowl with the reserved 1/3 cup dal and rest of the ingredients. Add chickpea flour last (read note 2 below).
On medium flame, heat oil for deep frying.
Take a small ball of the mixture and flatten slightly. Fry until golden brown and crisp. Drain on absorbent paper towels.
Serve keerai vadai with chutney of choice.
Note:
- After cutting and washing green amaranth leaves, ensure to drain off all the water using a salad spinner.
- Depending on the moisture in the mixture after adding the leaves, you may need to incorporate the chickpea flour; either less, more or none at all.
- Green amaranth leaves can be substituted with red amaranth leaves or spinach.
- For Baked Masala Vadai recipe click here.
