Murungai Keerai Vadai
Crispy, golden lentil fritters studded with finely chopped fresh drumstick leaves and fragrant spices. A classic South Indian tea-time snack, these vadais are crunchy on the outside, soft inside, and packed with the earthy flavor of murungai keerai.
For 4 servings
- prep
Soak and prep the chana dal.
Soak chana dal in water for 2 hours. Drain completely, ensuring no excess water remains. A wet batter makes the vadai absorb more oil.
TIPDrain the dal well — a wet paste leads to greasy vadais. - prep · ~2 min
Coarsely grind the dal.
1.Transfer the drained dal to a food processor.2.Pulse to a coarse, crumbly texture without adding any water.3.Scrape down the sides; leave a small portion of dal whole for crunch. - mix · ~2 min
Mix the vadai batter.
1.In a mixing bowl, combine the ground dal with chopped drumstick leaves, onion, green chili, and grated ginger.2.Add fennel seeds, cumin seeds, asafoetida, red chili powder, and salt.3.Mix well with your hands until everything is evenly bound together. - prep · ~5 min
Shape the vadais.
1.Divide the mixture into 8 equal portions.2.Take a portion and flatten it into a round patty about 2 inches wide on a greased sheet of parchment or a banana leaf.3.Repeat with the remaining mixture.TIPWet your fingers slightly to prevent sticking while shaping. - fry · ~10 min
Deep fry until golden and crispy.
1.Heat oil in a deep kadai over medium heat. Test by dropping a tiny bit of batter — it should rise immediately.2.Gently slide in 3-4 vadais without overcrowding.3.Fry for 2-3 minutes per side until deep golden brown and crisp.4.Drain on paper towels.TIPKeep the oil at medium heat; high heat browns the outside too fast while leaving the inside raw. - serve
Serve hot with coconut chutney.
Serve murungai keerai vadai immediately while crisp and hot, with coconut chutney and a cup of tea.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked chana dal thoroughly to prevent a watery batter that absorbs excess oil.
- 2Pulse the dal to a coarse, crumbly texture—tiny whole bits add delightful crunch to the inside.
- 3Wet your fingers slightly when shaping vadais to keep the mixture from sticking.
- 4Fry at a steady medium heat; if vadais brown too quickly, the center remains undercooked.
- 5Line the shaping surface with a banana leaf or greased parchment for easy release.
- 6Serve immediately after frying for maximum crispness; vadais soften as they cool.
Adapt it for your goals.
Low-oil (baked)
Shape the vadais into thin patties, brush lightly with oil, and bake at 200°C (400°F) for 12-15 minutes per side until golden. This reduces oil absorption while keeping them crisp.
high protein (with urad dal)High-protein (with urad dal)
Replace half the chana dal with urad dal (split black gram). Urad dal creates a lighter, fluffier texture and boosts the protein content for a more filling snack.
jainJain
Omit the onion and asafoetida. Replace onion with 1/4 cup grated bottle gourd (lauki) squeezed dry, and use a pinch of hing (asafoetida) if allowed in your Jain practice. Maintains the texture and flavor profile.
veganVegan
This recipe is already vegan. Pair it with a coconut chutney made without yogurt to keep the entire meal plant-based.
extra herbaceousExtra-herbaceous
Add 2 tablespoons of finely chopped fresh curry leaves and 1 tablespoon of chopped coriander leaves to the batter for an even more aromatic, South Indian flavor boost.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal (split chickpeas) provides a substantial source of plant-based protein, supporting muscle repair and satiety.
Packed with Micronutrients from Drumstick Leaves
Moringa (drumstick) leaves are naturally high in iron, calcium, and vitamin A, contributing to bone health and immunity.
Digestive Support from Spices
Asafoetida, fennel, and cumin seeds are traditionally used in Indian cooking to aid digestion and reduce bloating.
Low in Saturated Fat (when fried correctly)
Deep frying in fresh oil at the right temperature minimizes oil absorption, keeping the vadais lighter and lower in unhealthy fats.
Frequently asked questions
Yes, but rehydrate 1/4 cup dried leaves in warm water for 10 minutes, then squeeze out excess moisture. Fresh leaves give a better texture and flavor.
