Mulai Keerai Masala Vadai is an addictive Masala Vada made with chana dal and greens. This is a popular evening snack in Tamil Nadu.
I am not sure about other places, I have only seen it in Madras. So my knowledge of this snack being available elsewhere is zero. I have seen it being sold like hot cakes on the streets of Madras and these get literally sold in minutes and there is always a huge crowd gathered around the vendor, obstructing them from doing their job properly. Different fried items are made like the Vazhakkai Bajji, Onion Bajji, Medu Pakoda, Maida Pakoda, Masala Vada, Medu Vada, and the list can go on!
While Medu Vada and Masala Vada is quite common and frequently made at home, I haven’t made Keera Vadai till date. My only source of eating this version has always been at the office where our office cook makes an excellent one of this vada.
When I decided to include this vada for this series, I asked her the details of the greens used. Since she makes about 300 vadas, she said she uses Mulai Keerai or Amaranth Leaves which has big leaves and is easy to clean.
I went ahead with the same greens and followed my regular Masala Vada recipe. Out of all the Vadas I made during this time, this one turned out very good, crispy and the greens added a wonderful taste.
If you haven’t made this vada, I must say you should try it. So this Mulai Keera Masala Vadai is my choice for the Day 5 of Week 3, where I am my choices with Vada Recipes as part of the BM#104 Sweets & Snacks. It’s another Murukku with Rice Flour in Cooking 4 all Seasons!
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
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Step By Step Pictures to make Mulai Keerai Masala Vadai
Mulai Keerai Masala Vadai
1 cup Bengal Gram / Chana Dal
2 cups Mulai Keerai / Amaranth Leaves
3/4 cup Onions
2 to 3 nos Green Chilli
2 no Red Chilli
1 inch Ginger
3 to 4 Garlic with skin
Handful Coriander Leaves
Handful Curry Leaves
1 tsp Fennel Seeds
Salt to taste
Cooking Oil for deep frying
How to make Keera Vadai
Wash and soak chana dal for at least 2 hrs.
When ready to make the vadai, wash and clean the greens, pluck out the leaves and the tender leaves, once it drains well, chop it finely.
Drain the chana dal, reserve 2 tbsp aside and in a mixer take the green chilies, red chili, ginger and grind to a coarse paste.
Transfer to a bowl, add pounded garlic, fennel leaves, finely chopped onions, chopped greens, coriander and curry leaves and along with 2 tbsp chana dal.
Mix well and heat a Kadai with oil.
When the oil is hot, take a small ball of the paste, flatten on your palm or a greased sheet, plate or whatever works out best.
Gently slide into hot oil and deep fry in batches until golden on all sides.
Drain on a kitchen towel and serve hot with chutney.