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keerai vadai
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5 from 1 vote

palak medu vada recipe | spinach medu vada | keerai vadai recipe

palak medu vada recipe | spinach medu vada | keerai vadai recipe
Course snacks
Cuisine south indian
Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings 15 vadas
Author HEBBARS KITCHEN

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.