Crispy Murungai Keerai Vadai (Drumstick Leaves Fritters)
2 hours 30 minutes
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About Crispy Murungai Keerai Vadai (Drumstick Leaves Fritters)
Dive into the delicious world of South Indian cuisine with these crispy Murungai Keerai Vadai, savory fritters made with chana dal (split chickpeas) and nutritious drumstick leaves. A delightful blend of textures and flavors, these vadais offer a satisfying crunch on the outside and a soft, flavorful interior.Packed with protein from the chana dal and iron from the moringa leaves, this recipe is a healthy and flavorful snack or even a light meal. Perfect for a quick breakfast, a satisfying teatime treat, or a nutritious addition to your pregnancy diet.These easy-to-make vadais capture the essence of traditional South Indian street food, bringing a taste of home to your kitchen. Get ready to impress your family and friends with this simple yet extraordinary recipe!
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Recipe Time & More
Prep2 hours 15 minutes
Cook15 minutes
Total2 hours 30 minutes
Ingredients
Dry Ingredients
- 1 cup Split Chickpea split chickpeas; soak for at least 2 hours
- 1 tbsp Rice Flour
- 1/2 tsp Cumin Seeds optional
- 1.5 tsp Salt adjust to taste
Wet Ingredients
- 2 cups Moringa Leaves drumstick leaves; leaves separated
- 1 Onion large, thinly sliced
- 4 clove Garlic finely chopped
- 2 Chili finely chopped; adjust to your spice preference, green
For Frying
- Oil for deep frying; about 2 cups
Instructions
Preparation
- Wash and soak the chana dal in plenty of water for at least 2 hours.
- Drain the soaked chana dal completely.
- In a blender, combine the drained chana dal and cumin seeds (if using). Grind to a coarse mixture, not a smooth paste.
Mixing the Batter
- In a large mixing bowl, combine the ground chana dal mixture, moringa leaves, sliced onion, chopped garlic, chopped green chilies, salt, and rice flour. Mix thoroughly until all ingredients are well incorporated.
Shaping and Frying
- Heat about 2 cups of oil in a deep-bottomed pan or kadai over medium heat. Test the oil by dropping a small portion of the batter – it should sizzle gently.
- Take a small portion of the batter (about 1-2 tablespoons), flatten it into a small patty or desired shape.
- Carefully place the vadais in the hot oil, ensuring not to overcrowd the pan.
- Fry the vadais, turning occasionally, until they are golden brown and crispy on both sides. This should take approximately 3-5 minutes per batch.
Serving
- Remove the fried vadais from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve the Murungai Keerai Vadai hot with your favorite chutney or tea. Enjoy!
Recipe Notes
Expert Tips for Perfect Murungai Keerai Vadai
- Soaking is Key: Soaking the chana dal for the recommended time is crucial for a softer, smoother vada. Don't skip this step!
- Coarse Grind: Avoid grinding the chana dal into a fine paste. A coarse texture is essential for the desired crispiness and texture.
- Don't Overcrowd the Pan: Fry the vadais in batches to ensure even cooking and prevent them from sticking together or becoming soggy.
- Adjust Spice Levels: Customize the amount of green chilies according to your preferred spice level. You can also add other spices like asafoetida (hing) for extra flavor.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 33gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 8gSugar: 2g
Akum Raj Jamir
Articles: 153
3 Comments
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Such an enticing dish! Thanks for the recipe.
This looks incredible! I need to try it.
This looks so good! Appreciate the share.