palak medu vada recipe | spinach medu vada | keerai vadai recipe
Recipe Snapshot
- Prep time: 210 minutes
- Cook time: 20 minutes
- Total time: 230 minutes
- Yield: 15 vadas
- Category: snacks
- Cuisine: south indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.