Masala Keerai Vadai Recipe

Rinse the split chana dal and urad dal separately under cold water until water runs clear. Soak both dals in enough water to cover for 2–3 hours.

Wash the spinach (or mixed keerai) thoroughly. Remove thick stems and finely chop. Finely chop cilantro and curry leaves. Finely chop onion and green chilies; grate ginger and mince garlic if using.

Drain and grind lentils

Drain the soaked dals. Place the split chana dal and urad dal together in a wet grinder or blender. Add very little water (1–2 tbsp) and grind to a coarse paste — it should be slightly grainy, not completely smooth. Stop and scrape often. The mixture should be sticky enough to hold but not runny.

Transfer the lentil paste to a large mixing bowl.

Add the chopped spinach, cilantro, curry leaves, chopped onion, green chilies, grated ginger and minced garlic into the bowl with the dal paste. Mix thoroughly so the greens are evenly distributed.

Add the spices: red chili powder, turmeric, sambar or vadai masala, asafoetida and salt. Stir to combine.

Add rice flour and gram flour to the mixture. These absorb extra moisture and help form crisp vadai. If the mix still feels loose, add another tablespoon of rice flour or a little besan until the mixture holds its shape when pressed.

Cover the bowl and let the batter rest for 10–15 minutes; the flavors will meld and the flours will hydrate slightly, improving binding.

Meanwhile, heat oil in a deep frying pan or kadai over medium heat. To test readiness, drop a small pinch of batter into the oil; it should sizzle and come up slowly, turning golden in about 45–60 seconds. Maintain oil temperature around 170–180°C (340–355°F).

Wet your hands (this prevents sticking). Take a golf-ball-sized portion of batter (about 1.5–2 tbsp) and flatten it between your palms to form a 2.5–3 inch disc (masala vadai shape). Alternatively, use a spoon to drop and shape small patties. Ensure even thickness so they cook uniformly.

When oil is hot, carefully slide a few vadai into the oil without overcrowding. Fry in batches.

Fry on medium heat, allowing them to cook through and develop color slowly. Flip occasionally. Fry until both sides are golden brown and crisp, about 3–5 minutes per batch depending on size and oil temperature.

Using a slotted spoon, remove the vadai and drain on paper towels to absorb excess oil. Repeat with remaining batter.

Optional tempering: In a small tadka pan, heat 1 teaspoon oil, add mustard seeds and 1/2 teaspoon urad dal. When mustard pops and urad turns light golden, pour this tempering over the hot vadai for extra aroma.

Serve the masala keerai vadai hot with lemon wedges and coconut chutney or tomato chutney. They are best eaten fresh and crispy.