Time and servings
Time and servings
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.
Step-by-step
1
soak one cup of urad dal with enough water.
2
soak for 3 – 4 hours. soaking for more than 4 hours makes the batter watery and absorbs oil.
3
grind to fine fluffy paste adding water as required. i have added 4 tbsp of water to make smooth thick paste.
4
transfer the urad dal paste / batter to a large mixing bowl.
5
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.
6
now add a tsp of rice flour and salt to taste. adding rice flour makes vadas crispy.
7
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.
8
add chopped ginger and green chilli.
9
also add in chopped onions and coriander leaves.
10
now add finely chopped spinach / palak leaves.
11
mix the batter well.
12
heat the oil in large kadai. wet your hands with enough water and take a small ball sized batter and make it round.
13
now slowly shape the edges and make a hole at the centre like you prepared in bread vada.
14
deep fry the palak vadas slowly on medium flame.
15
fry on both sides till they turn golden brown.
16
drain on paper towel to remove excess oil.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/palak-medu-vada-recipe-spinach-medu-vada-keerai-vadai-recipe/