You are here: Home > Videos > Keerai Vadai Video, Amaranth Leaves Vada by Tarla Dalal Keerai Vadai Video, Amaranth Leaves Vada by Tarla Dalal Viewed 2224 times Keerai Vadai Video. Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Tweet Recipe Description for Keerai Vadai, Amaranth Leaves Vada Preparation Time: 15 minsCooking Time: 25 mins Makes 20 vadas Show me for vadas Ingredients 1 1/4 cups finely chopped chawli (cow pea) leaves3/4 cup chana dal (split bengal gram)1/4 cup toovar (arhar) dal1 tbsp urad dal (split black lentils)1 tsp fennel seeds (saunf)1/4 cup chopped onions1 tsp ginger (adrak) paste2 tbsp chopped coriander (dhania)1 tbsp curry leaves (kadi patta)1/4 tsp asafoetida (hing) salt to taste oil for deep-fryingFor Serving coconut chutney Method Soak the chana dal, arhar dal, urad dal and fennel seeds in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.Remove ¼ cup of soaked and drained chana dal mixture in a bowl and keep aside.Blend the remaining chana dal mixture in a mixer to a coarse mixture without using any water.Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal mixture and mix well.Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with coconut chutney. See step by step images of Keerai Vadai, Amaranth Leaves Vada recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes