Mini Medu Vadas with Spinach

Name: How to cook Mini Medu Vadas with Spinach - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Mini Medu Vadas with Spinach

#cookpadindia #ramadanrecipe Simple Medu Vadas for Iftaar today but with a delightful twist. I had some blanched Spinach which I used in these Vadas along with the regular ingredients. That's it. And kept it a way bit smaller just for a change. The rest of the process remains the same with no major changes.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

2 cups

Blackgram or Urad Daal

1/2 cup

blanched Spinach

1 tsp

Salt

chopped Onion

2-3

chopped Green Chillies

7-8

torn Curry Leaves

3 tbsp

chopped Coriander Leaves

1 tsp

grated Ginger

Cooking instructions

* Step 1

Soak dal for at least 3 to 4 hours. Or better still overnight. I usually do that to maintain the spongy and the super soft texture of these awesome looking Vadas. Never add too much of water while grinding. When the Lentils are soaked well, they doesn't require much water at all. That's the secret to fluffy and spongy Vadas. To this add blanched Spinach as well.

* Step 2

If the batter is semi thick or watery, the Vadas don't hold shape and even tend to absorb Oil. They just get drenched in Oil. Now we don't want such type of Medu Vadas. Right folks? So soak the Lentils for a good amount of time and then grind to a smooth and a fluffy batter. The batter looks a bit light Green.

* Step 3

Also add rest of the ingredients to the batter and mix well. Heat Oil in a kadai. Take a Lemon sized lump of the batter and shape into a Medu Vada making a hole in the centre with your thumb. (Grease your palms a bit with Oil or just plain water). Slide carefully into the hot Oil. Keep the heat to a low as you slide them. Increase it afterwards to a medium high heat to high heat as needed

* Step 4

Deep fry them by changing the sides and keeping a watchful eye on them. They get done very easily and quickly too. Serve them piping hot with any Chutney of your choice. Enjoy!