Arai Keerai Vadai Recipe – Authentic South Indian Spinach Fritters

Last Updated on 2 months by Neha Deshmukh

Arai Keerai Vadai Recipe – Authentic South Indian Spinach Fritters

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Arai Keerai Vadai. These crispy, savory fritters are a staple in South Indian households, and honestly, once you try them, you’ll be hooked! I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

These aren’t just any fritters. Arai Keerai Vadai is a delightful blend of textures and flavors. The slight bitterness of the spinach beautifully complements the savory batter, and the crispy exterior gives way to a soft, fluffy interior. Plus, they’re a fantastic way to sneak in some extra greens! They’re perfect as a tea-time snack, a festive treat, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious Arai Keerai Vadai:

• ½ cup Whole Urad dal without skin (approx. 100g)
• 1 teaspoon Fried gram (pottukadalai/dalia) (approx. 8g)
• 1 teaspoon Raw rice (approx. 8g)
• 3 Green chilli (adjust to your spice preference)
• ⅓ cup Arai keerai (finely chopped) (approx. 30g)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Urad Dal & Its Importance: We’re using whole urad dal without the skin. This gives the vadas their characteristic lightness and fluffiness. Don’t skip soaking – it’s crucial for a smooth batter!
• Fried Gram (Pottukadalai/Dalia) – A Key Binding Agent: Fried gram acts as a natural binding agent, helping the vadas hold their shape. It also adds a lovely nutty flavor.
• The Significance of Raw Rice: A little raw rice adds to the crispness of the vadai. It helps create that perfect texture.
• Arai Keerai (Spinach) – Regional Variations & Benefits: Arai Keerai is a specific type of spinach popular in South India. It has a slightly earthy flavor and is packed with nutrients. Don’t worry if you can’t find it – I’ll cover substitutions later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the urad dal, fried gram, and raw rice in a bowl. Give it a good mix, then add enough water to cover them. Let this soak for at least 2 hours. I usually pop it in the fridge after the first hour to keep things cool.
2. While the lentils are soaking, it’s time to prep the spinach. Wash the Arai Keerai thoroughly and finely chop it. Set it aside.
3. Once the lentils are nicely soaked, drain them well. Now, add the green chilies and salt to the blender. Grind everything into a thick, smooth batter without adding any water. This is key!
4. Here’s the consistency check: the batter shouldn’t stick to your hands and should float when you drop a tiny bit in water. If it’s too thick, add a tiny splash of water, but be careful not to overdo it.
5. Gently mix in the chopped Arai Keerai into the batter until it’s evenly distributed.
6. Now for the fun part! Wet your hands slightly. Take a small portion of the batter and shape it into a flat round with a hole in the center. Traditionally, a banana leaf is used, but plastic wrap works just fine.
7. Heat oil in a deep frying pan over medium heat. Carefully drop the vadas into the hot oil, a few at a time.
8. Fry them until they turn golden brown and crispy, flipping occasionally.
9. Remove the vadas and drain them on paper towels. Serve immediately with your favorite chutney! Coconut chutney is a classic pairing.

Expert Tips

• Batter Consistency is King: Seriously, this is the most important part. A thick batter is essential for crispy vadas.
• Don’t Overcrowd the Pan: Frying too many vadas at once will lower the oil temperature and result in soggy vadas.
• Medium Heat is Your Friend: Too high heat will burn the outside before the inside is cooked.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: These vadas are naturally gluten-free.
• Spice Level Adjustment: Feel free to adjust the number of green chilies to suit your spice preference. My family loves adding a pinch of red chili powder to the batter too!
• Festival Adaptations (e.g., Krishna Jayanthi): During Krishna Jayanthi, some families add a pinch of hing (asafoetida) to the batter for a more festive flavor.

Serving Suggestions

These are best enjoyed hot and crispy! I love serving them with:

• Coconut Chutney (a must-try!)
• Tomato Chutney
• Sambar

Storage Instructions

Leftover vadas? Don’t worry! They can be stored in an airtight container at room temperature for a day. To reheat, pop them in a preheated oven at 350°F (175°C) for a few minutes to regain some crispness.

FAQs

What is Arai Keerai and where can I find it?

Arai Keerai is a type of spinach commonly used in South Indian cuisine. You might find it at Indian grocery stores, or Asian markets.

Can I use a different type of spinach if Arai Keerai is unavailable?

Yes, you can! Palak (Indian spinach) or regular spinach are good substitutes. The flavor will be slightly different, but still delicious.

How do I know if the vadai batter is the right consistency?

The batter should be thick and not stick to your hands. A good test is to drop a tiny bit into water – it should float.

Can these vadas be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, the vadas are best when freshly made.

What is the best way to store leftover vadas to maintain their crispness?

Store them in an airtight container at room temperature. Reheat in the oven to crisp them up.