Palak Medu Vada | Keerai Vadai In mixer grinder | How to make Medu Vada with Spinach
Palak Medu Vada (Spinach Vada) are delicious and addictive urad dal vadas that is crispy on the outside and soft and fluffy on the inside.
Prep Time10 minutesmins
Cook Time15 minutesmins
Soaking2 hourshrs
Course: Appetizer, Breakfast, Indian starter, Snack
Cuisine: Indian, South Indian
Keyword: easy medu vada recipe, Medu vada recipe
Servings: 8people
Author: Arpita@Gastronomic Bong
Equipment
mixer grinder
Large bowl
deep frying pan
Ingredients
1cupUrad Dal
1/4tspMethi seeds (Fenugreek seeds)
1cupSpinach leaves tightly packedwashed, dried and chopped
1smallOnionchopped (optional)
1/4cup Coriander leaveschopped
8-10Curry leaveschopped (optional)
2-3Green Chillieschopped
2tbspFresh Coconutchopped
1tbspGinger grated
1/2tsp Cumin seeds
1/4tspHing
Salt as per taste
Veg Oil/ Sunflower oilfor deep frying
Instructions
Rinse and soak urad dal and fenugreek seeds for 2 to 3 hours. Drain the water. Now add the soaked dal to the mixer grinder along with 2 tbsp of water and grind. Sprinkle water if required to get a smooth and fluffy thick batter.
Transfer the batter in a large bowl and add the chopped spinach, onions, coriander leaves, curry leaves, green chillies, ginger, cumin seeds, hing and salt and mix everything really well. I like to beat the batter with my hands here as I feel it incorporates more air to the batter making it more fluffy and crispy.
Heat oil in a deep frying pan on medium heat.
When he oil is hot enough, drop a small portion of batter with hand or by a spoon in the hot oil. I have not made the authentic medu vada shape here, as I have made small bite sized vadas.
Fry until the vadas turn crispy and golden brown on both the sides.