Go Back

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 mins
Cook Time15 mins
Soaking2 hrs
Course: Appetizer, Breakfast, Indian starter, Snack
Cuisine: Indian, South Indian
Keyword: easy medu vada recipe, Medu vada recipe
Servings: 8 people
Author: Arpita@Gastronomic Bong


  • mixer grinder
  • Large bowl
  • deep frying pan


  • 1 cup Urad Dal
  • 1/4 tsp Methi seeds (Fenugreek seeds)
  • 1 cup Spinach leaves tightly packed washed, dried and chopped
  • 1 small Onion chopped (optional)
  • 1/4 cup Coriander leaves chopped
  • 8-10 Curry leaves chopped (optional)
  • 2-3 Green Chillies chopped
  • 2 tbsp Fresh Coconut chopped
  • 1 tbsp Ginger grated
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Hing
  • Salt as per taste
  • Veg Oil/ Sunflower oil for deep frying


  • 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.
  • Serve it hot with chutney, sambar or ketchup.