Medhu Vada with Spinach

Festivals are incomplete without  medhu vada, tamarind rice and sweet pongal, specially in  Andhra Pradesh, India. I might have made Medhu Vada  at least 5 times in last 3 weeks for Vara lakshmi Vratam, Ganesh Chaturthi any few family events. Kids were bored of eating the same vada again and again. So for a change I have added some chopped spinach to the batter  instead of chopped cilantro. The quantity of spinach you add is totally up to you. As I was trying it for first time, I added very little to the batter. This is a good way to feed kids who do not like spinach and a great snack to pack for kids lunch box or evening snack once they are back from school.

For the final day of Week 4 of Blogging Marathon 79, my dish for the week is Medhu Vada with spinach under the theme Kids Delight- Hide and Seek with Veggies". Here goes the recipe.........

Ingredients:


Udad dal 1 cup
Rice flour 2 spoons
Fenugreek seeds 10
Chopped spinach 1/2 cup
Chopped ginger 1/2 spoons
Chopped onions 3 spoons
Salt to taste
Oil for deep frying


Preparation:


Wash and soak udad dal and fenugreek  over night or for 6 hours.
Grind into smooth paste with out using any water.
Transfer to any mixing bowl.
Now add rice flour, chopped onion, ginger, cilantro, spinach and salt to taste.
Sprinkle some water if the batter is too hard.
Heat oil for deep frying.
Wet your both  hands take some batter and flatten the batter to make vada, make a hole in center and drop the vada in oil.
Or take any plastic cover or a zip lock, make the surface wet and place a large lemon size batter on it. Flatten and make a hole in center,  drop it in hot oil immediately.
Repeat with rest of the batter.
Flip and fry on both sides till nice and crisp.
Transfer to paper towel to remove excess oil.
Serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon 79.

Also sending this recipe to Srivalli's Kids Delight event- Hide and Seek with Veggies hosted by Priya Srinivasan for this month.