Keerai Vadai


  • Bengal gram dhal – 1 cup
  • Urad dhal – 1/2 cup
  • Onion – 1 No
  • Red Chillies – 3 to 4 Nos
  • Black pepper – 1 teaspoon
  • Keerai (any green) chopped finely – 2 cups
  • Sombu – 1 teaspoon
  • Salt – 1 teaspoon or as per taste
  • Oil – for deep frying

Soak the dhals in water for about 2 to 3 hours. Drain the water completely. Grind it along with pepper, red chillies and salt to a coarse paste. No need to add water.
Chop onion finely. Add chopped onion, keerai to the dhal paste. Crush the sombu slightly and add to the dhal paste and mix well.
Heat oil in a kadai. Take a lemon size ball and keep it in your left palm and gently press with your right palm. Put it in the hot oil and fry till it turns golden brown.
Note: Keerai vadai can be prepared with any combination of dhals. To get a soft keerai vadai, use only urad dhal. For crispy one, only bengal gram dhal. Same way, we can add any type of keerai available, however, mulai keerai is crisp and fry well in the oil.


  1. I made peerkankai chutney and Kadappa… it was really yummy !.authentic south indian taste…thank you .

  2. Before to cook anything i just revise your note… very useful madam. Looking forward many sweets & snacks as “Deepavali” is approaching shortly.. My advance Greetings to you !

  3. Can I store vadai batter? I have a situation where my guests aren’t turning up for snack time.I don’t want to make the vadai n eat later. I’m wondering if I can stick the batter in the fridge & use later for hot vadais.

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