Murungai Keerai Masala Vadai Recipe
Crispy vada which is a South Indian snack served during evenings is made quite healthy by adding Moringa/Drumstick leaves into the vada batter.You can either prepare it by traditionally deep frying it, or by using the paniyaram pan. Serve it as a snack during your tea time.
Murungai Keerai vadai is a healthier version of fried evening snack prepared by adding drumstick leaves to the chana dal mixture.You can either prepare it by traditionally deep frying it, or by using the paniyaram pan to make the same tasty fritters with less oil. This paniyaram method takes few drops of oil per vadai.
Did you know ? Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
If you like this recipe, try more recipes like
- 1 cup Chana dal (Bengal Gram Dal) , soaked
- 1 Onion , chopped
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai) , chopped
- 10 Mint Leaves (Pudina)
- 3 teaspoons Coriander (Dhania) Leaves , finely chopped
- 4 Dry Red Chillies
- 1/2 inch Ginger , grated
- 4 cloves Garlic , minced
- 3 Cloves (Laung)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- Sunflower Oil , to cook
How to make Murungai Keerai Masala Vadai Recipe
To begin making Murungai Keerai Masala Vadai Recipe, wash the chana dal. Soak it in water for 2-3 hours. Meanwhile, wash the drumstick leaves well and keep aside after chopping the Keerai.
Once done soaking, drain from water and add chana dal to the blender.
Add ginger, garlic, red chilli, Asafoetida, cumin seeds, Cloves and required salt to the blender. Sprinkle a little water and grind into a coarse paste.
Transfer ground mixture into bowl, add washed drumstick leaves, finely chopped onion, mint leaves and coriander leaves to it.
Mix everything together and divide into lemon size balls. Flatten the balls pressing gently between the palms.
Heat oil in a pan, gently drop in 3-4 vadai mixture into oil. Flip occasionally and fry on medium heat until golden and crispy.
Remove from oil and drain excess oil on kitchen tissues.
Instead of deep frying, you can also do frying on a paniyaram or paddu pan. Heat the pan till hot enough. And on a medium heat, drop the small balls of batter into the cavities of paniyaram. Drizzle a bit of oil in each cavity on the Keerai vadai batter.
After about 2 minutes, with the help of a wooden spoon, flip the vadai to their other side. Cook further till browned from all sides. Take the cooked vadai onto serving plates and serve.
The tasty Murungai keerai vadai is ready.
Murungai Keerai Masala Vadai Recipe is part of the Recipe Contest: South Indian Cooking