Mini Medu Vadas with Spinach

Name: Mini Medu Vadas with Spinach
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 cups Blackgram or Urad Daal; 1/2 cup blanched Spinach; 1 tsp Salt; 1 chopped Onion; 2-3 chopped Green Chillies; 7-8 torn Curry Leaves; 3 tbsp chopped Coriander Leaves; 1 tsp grated Ginger

ZMA @zesty5

#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.

These flavourful and aromatic Vadas just melts in mouth and absolutely delicious alongside Coconut Chutney.
They not only looked great but also tasted extremely good.
And made for an excellent Iftaar meal. They get done very quickly too. The only glitch being the soaking time which is necessary and cannot be undermined or overlooked if spongy and fluffy Vadas are desired.

You will just love them for a yummy snack on any day. And it was loved by everyone for Iftaar in my maternal home. It was a lovely treat. Though Spinach can be used in larger amounts to make some Spinach Medu Vadas, these mini Vadas with half a cup of blanched Spinach were also no less in terms of taste and texture.
Happy Iftaar Time!
Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

5-6 servings

2 cupsBlackgram or Urad Daal
1/2 cupblanched Spinach
1 tspSalt
1chopped Onion
2-3chopped Green Chillies
7-8torn Curry Leaves
3 tbspchopped Coriander Leaves
1 tspgrated Ginger

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Steps

35-40 minutes

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.
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.
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
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!

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ZMA @zesty5

on April 20, 2022 16:46

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.