Murungai Keerai Vadai

Instructions

1. 1

   Soak the Dal

   • Rinse the chana dal under cold running water until the water runs clear.
   • Place the dal in a large bowl and cover with ample water. Let it soak for at least 2 to 3 hours.
   • After soaking, drain the dal completely using a colander. Shake well to remove as much water as possible. This step is crucial for crispy vadas.
2. 2

   Grind the Vada Batter

   • Set aside 2 tablespoons of the soaked chana dal for later use.
   • In a food processor or grinder jar, combine the remaining drained dal, dried red chillies, green chillies, ginger, garlic, and fennel seeds.
   • Pulse a few times to grind everything into a coarse, thick paste. Do not add any water. Scrape down the sides as needed. The texture should be grainy, not smooth.
3. 3

   Prepare the Vada Mixture

   • Transfer the ground paste to a large mixing bowl.
   • Add the reserved whole chana dal, finely chopped onion, cleaned murungai keerai, rice flour, asafoetida, and salt.
   • Mix everything gently with your hands until just combined. Do not overmix or knead the mixture.
4. 4

   Shape and Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C or 350°F).
   • To test the oil, drop a tiny piece of the mixture; it should sizzle and rise to the surface steadily.
   • Lightly grease your palms. Take a lemon-sized portion of the mixture, roll it into a ball, and then flatten it into a 1/2-inch thick patty.
   • Carefully slide the shaped vadas into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for about 3-4 minutes per side, until they are deep golden brown and crisp. Flip them occasionally for even cooking.
   • Once cooked, use a slotted spoon to remove the vadas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Murungai Keerai Vadas hot and fresh with coconut chutney, mint chutney, or a cup of hot tea.