This Spinach Medhu Vada Recipe is nothing but spinach leaves added to the regular medhu vada batter. Though it is a deep fried snack, both the main ingredient urad dal and spinach is high in protein and nutrients. Even kids who hate spinach love this and they never complain about eating spinach this way. When you grind for idli batter itself, reserve some extra 15 minutes to prepare this batter, that’s all the work is finished. Also you can add spinach to the regular masal vadai and make another version too. There is no need of any special side dish, but this keerai vadai recipe goes very well with coconut chutney and hotel style tiffin sambar. Ok, let’s go to the recipe for step by step pics and tips….
Spinach Medhu Vada Recipe / Keerai Vadai Recipe is nothing but spinach leaves added to the regular medhu vada batter. Though it is a deep fried snack, both the main ingredient urad dal and spinach is high in protein and nutrients.
- 1 Cup Urad Dal
- 1 tbsp Raw Rice
- 2 tsp Channa Dal / Bengal Gram
- 3/4 to 1 Cup Spinach / Keerai (Tightly packed)
- 6 Shallots / Small Onion
- 2 to 3 Green Chilli
- 1" Piece Ginger
- 1 tsp Jeera / Cumin Seeds
- 1/2 tsp Pepper Corns
- 2 Pinch Hing
- Salt As Required
- Oil For Deep Frying
Chop Shallots, green chilli and ginger finely. Then clean the spinach leaves and chop it finely. Set aside in a colander for 10 minutes, so the water drains completely.
Soak urad dal, raw rice, channa dal in water for 2 to 3 hours. Then rinse everything well and drain the water completely. Add the soaked ingredients to a grinder / mixer. Then sprinkle little water and grind it for 15 minutes, until the batter becomes smooth and fluffy. Check my medhu vadai recipe link to know more details, about grinding the vadai batter.
Transfer the grounded batter to a bowl, then add shallots, green chilli, ginger, jeera and pepper.
Now add hing, chopped spinach (there should be no water left in the spinach) and required salt.
Mix everything well and by the time heat oil in a kadai. Wet your right hand, take a small portion of the batter and flatten it little. Use your thumb to make a hole in the middle.
1. Any type of amaranth leaves can be used. Use the leaves only and discard the stem part.
2. Also drain the water completely from the spinach before adding to the batter. Else the water oozes out from the spinach and the batter turns watery.
3. Addition of shallots is optional, but it adds nice taste to the vada. You can make this keerai vadai recipe plain also.
4. I chopped the green chilli and then added to the batter. You can grind it along with urad dal also.
5. Don’t skip ginger and jeera, as it helps in digestion.
For the batter
6. Use only whole urad dal and don’t soak for more than 3 hours.
7. Don’t add too much water when grinding, or else the vada absorbs too much oil.
8. Grind the batter till soft and fluffy to get soft vadai.
9. Do not grind the batter for more than 15 minutes, else the batter becomes sticky and the vada cannot be shaped well.
10. Addition of raw rice and channa dal gives crispy vada. But if you grind the batter properly, no need of adding it, the vada turns crispy by itself.
11. Add salt only before frying, otherwise the moisture content in the salt makes the batter little runny.
12. Always refrigerate the batter till use for this spinach medhu vada recipe.
13. If the vadai absorbs more oil, add 2 tsp of maida or rice flour to the batter.