palak medu vada recipe, spinach medu vada recipe, keerai vadai in mixer grinder with step by step photo/video recipe. spinach medu vada is prepared similarly to urad dal medu vada or uddina vada, just that we add spinach and finely chopped onions. palak medu vada is popular breakfast recipe served with idli, sambar and chutney. spinach medu vada is shaped liked a doughnut and deep fried till it becomes golden brown.
more oftenly keerai vadas are dipped with coconut sambar and topped with coconut chutney. i personally love to have the spinach vada floating in a sambar bowl. however, my husband prefers to have these medu vada separately with chutney and sambar. there are several ways to prepare this authentic keerai vadai, however i have used mixer grinder to prepare this recipe. i have also posted authentic urad dal medu vadai prepared in a grinding stone. also i have posted and instant version of bread medu vada.
whenever we visit india, we do not forget to consume these urad dal vada and dosa’s from street vendors. the spinach vada you get from these street vendors are more fresh and crisp compared to those star hotels. some may argue that, the food served from these street vendors are not healthy and hygienic. but the taste from these street stall cannot be matched from any reputed restaurants. of course at the end of the day life is full of compromises 🙂
i have posted several south indian breakfast recipes, like idli collections and dosa collections. check out my instant rava uttappa recipe, oats dosa rava dosa, mysore masala dosa, dosa, plain dosa, neer dosa and sandwhich dosa. you can serve these dosas, with either chutney collections or sambar collections.
also check out my other instant recipes like bread roll, bread sandwich, aloo bread pakora, masala bread, pav bhaji, vada pav.
palak medu vada recipe | spinach medu vada | keerai vadai video recipe:
palak medu vada recipe | spinach medu vada | keerai vadai recipe card:
palak medu vada recipe | spinach medu vada | keerai vadai recipe
Ingredients
- 1 cup urad dal
- water for soaking
- 3-4 tbsp of water for grinding
- 1 tsp rice flour, optional
- salt to taste
- 1 chilli, finely chopped
- 1 inch ginger, finely chopped
- ¼ onion, finely chopped
- 3 tbsp coriander leaves, finely chopped
- 1 cup palak / spinach leaves, finely chopped
- oil for deep frying
Instructions
- soak one cup of urad dal with enough water.
- soak for 3 - 4 hours. soaking for more than 4 hours makes the batter watery and absorbs oil.
- grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
- transfer the urad dal paste / batter to a large mixing bowl.
- beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make vadas soft and fluffy.
- now add a tsp of rice flour and salt to taste. adding rice flour makes vadas crispy.
- to test the consistency of batter drop a small ball of batter into bowl containing water. if the ball floats up then the consistency is rite.
- add chopped ginger and green chilli.
- also add in chopped onions and coriander leaves.
- now add finely chopped spinach / palak leaves.
- mix the batter well.
- heat the oil in large kadai. wet your hands with enough water and take a small ball sized batter and make it round.
- now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
- deep fry the palak vadas slowly on medium flame.
- fry on both sides till they turn golden brown.
- drain on paper towel to remove excess oil.
- serve hot vada with chutney or sambar of your choice.
palak medu vada recipe | spinach medu vada | keerai vadai step by step photo recipe:
- soak one cup of urad dal with enough water.
- soak for 3 – 4 hours. soaking for more than 4 hours makes the batter watery and absorbs oil.
- grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
- transfer the urad dal paste / batter to a large mixing bowl.
- beat and mix the batter in circular motion till they turn light. this helps to incorporate air into batter and make vadas soft and fluffy.
- now add a tsp of rice flour and salt to taste. adding rice flour makes vadas crispy.
- to test the consistency of batter drop a small ball of batter into bowl containing water. if the ball floats up then the consistency is rite.
- add chopped ginger and green chilli.
- also add in chopped onions and coriander leaves.
- now add finely chopped spinach / palak leaves.
- mix the batter well.
- heat the oil in large kadai. wet your hands with enough water and take a small ball sized batter and make it round.
- now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
- deep fry the palak vadas slowly on medium flame.
- fry on both sides till they turn golden brown.
- drain on paper towel to remove excess oil.
- serve hot vada with chutney or sambar of your choice.
notes:
- do not add salt if you are preparing vadas after some time. salt makes batter watery if you keep for long time. add salt just before preparing vadas.
- adding rice flour makes vadas crispy and also helps to make a thick paste. add more if your urad dal batter is watery.
- soaking for more than 4 hours makes the batter watery and absorbs oil.
- add water as required to make smooth thick paste.
- beat the batter in circular motion to incorporate air into batter. this makes vadas soft and fluffy.