There’s something deeply comforting about a plate of piping hot Keerai Vadai served with fresh chutney. Crunchy on the outside, soft and flavorful on the inside – these lentil fritters studded with fresh spinach are a South Indian classic. This version is inspired by the ID restaurant style – crisp, light, and brimming with flavor.

The twist? I used half and half of urad dal and chana dal, soaked and ground coarsely with no water, just the way my mum taught me. And the real star – homegrown Malabar spinach from her lush little terrace garden. There’s something so special about cooking with leaves nurtured with love, don’t you think?

Let’s get straight to it.

🧾 Ingredients

Urad dal – ½ cup
Chana dal – ½ cup
Dried red chillies – 3 to 4 (adjust to heat preference)
Fennel seeds (saunf) – 1 tsp
Onion – 1 medium, finely chopped
Spinach of choice – 1 to 1½ cups, finely chopped (I used homegrown Malabar spinach)
Salt – to taste
Oil – for deep frying

🌿 Preparation

Step 1: Soak the dals

Rinse and soak urad dal and chana dal together for about 2 to 3 hours. Drain the water completely after soaking.

Step 2: Grind

Grind the soaked dals coarsely without adding water, along with dried red chillies and fennel seeds. You want a grainy, sticky texture – enough to bind, but still with texture. A few whole chana dal bits are absolutely fine – they add to the crunch!

Step 3: Mix the goodness

Transfer the ground mix to a large bowl. Add:

Finely chopped onions
Finely chopped spinach (I used Malabar spinach – slightly slippery but deliciously earthy)
Salt to taste

Mix everything well. Don’t let the mixture sit too long – it will start releasing water.

Step 4: Shape

Take a small ball of the mixture, flatten it gently on your palm or a greased plastic sheet, and make a small hole in the center – vadai style. Keep it thin for that crispy finish.

Step 5: Fry to golden perfection

Heat oil in a deep kadai. When it’s hot (drop a tiny bit of batter – it should rise immediately), gently slide in the shaped vadais.
Fry on medium heat until golden and crisp on both sides. Don’t overcrowd the pan.

Drain on a paper towel.

🍽️ Serve

Serve these hot, crispy keerai vadais with coconut chutney, mint chutney, or even a simple tomato-onion chutney. A hot cup of filter coffee on the side makes it a perfect tiffin moment.

💚 Notes from My Kitchen

The combination of dals gives the vadai both crunch and structure – chana dal brings body, while urad dal offers that soft interior.
No water while grinding is key. If your mixer struggles, pulse it in short bursts and scrape in between.
If using Malabar spinach, remember it has a slightly gelatinous feel when raw – but that cooks out beautifully in the oil.
Add a sprig of curry leaves or a touch of hing (asafoetida) for extra flavor if you like.

Whether it’s a rainy evening or a festive breakfast, these vadais are a heartwarming treat. Let me know if you try it – especially if you use your own homegrown greens!

Happy frying 💛