|Keerai Vadai with coconut chutney|
How to check if the batter is perfect for making vadas-
# Dip your hand in water and take a small ball of batter. The batter should not stick to your hand. If it sticks, then grind for some more time.
# If you drop a little batter in a cup of water, the batter should float and not dissolve.
Once the batter is ready, add the chopped keerai and mix well.
Heat oil in a kadai (to check if the oil is hot enough, drop a little batter into the oil, if it comes to the surface immediately, the oil is hot enough to fry the vadas). Reduce the heat to medium. Then transfer the flattened batter to your hand from the leaf/ziploc bag and drop it into the hot oil carefully.
Once it is slightly cooked, flip it over to the other side and cook both sides until golden brown.
Then remove the vada with a slotted ladle and place it in a colander or paper towel to remove excess oil, if any. You can fry 3-4 vadas at a time depending on the quantity of oil used.
Repeat the same process for the rest of the batter. Coconut Chutney is a great side dish for keerai vadai.
If you love vadas, do check out my
Popular South Indian Masal Vadai
Paruppu Vada without onion for festivals
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