Murungai Keerai Vadai
Crispy, savory lentil fritters packed with the goodness of fresh drumstick leaves. This popular South Indian tea-time snack is wonderfully aromatic with fennel seeds and spices, perfect with a cup of chai.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Dal
- b.Rinse the chana dal under cold running water until the water runs clear.
- c.Place the dal in a large bowl and cover with ample water. Let it soak for at least 2 to 3 hours.
- d.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
Step 2
- a.Grind the Vada Batter
- b.Set aside 2 tablespoons of the soaked chana dal for later use.
- c.In a food processor or grinder jar, combine the remaining drained dal, dried red chillies, green chillies, ginger, garlic, and fennel seeds.
- d.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
Step 3
- a.Prepare the Vada Mixture
- b.Transfer the ground paste to a large mixing bowl.
- c.Add the reserved whole chana dal, finely chopped onion, cleaned murungai keerai, rice flour, asafoetida, and salt.
- d.Mix everything gently with your hands until just combined. Do not overmix or knead the mixture.
- 4
Step 4
- a.Shape and Fry the Vadas
- b.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).
- c.To test the oil, drop a tiny piece of the mixture; it should sizzle and rise to the surface steadily.
- d.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.
- e.Carefully slide the shaped vadas into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
- f.Fry for about 3-4 minutes per side, until they are deep golden brown and crisp. Flip them occasionally for even cooking.
- g.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
Step 5
- a.Serve
- b.Serve the Murungai Keerai Vadas hot and fresh with coconut chutney, mint chutney, or a cup of hot tea.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest vadas, ensure the dal is drained completely and you do not add any water while grinding.
- 2A coarse, grainy batter is the secret to a perfect texture. Avoid grinding it into a smooth paste.
- 3Fry the vadas on consistent medium heat. High heat will brown the outside too quickly, leaving the inside raw.
- 4Do not overcrowd the pan while frying, as it will lower the oil temperature and result in oily vadas.
- 5Make sure the murungai keerai (drumstick leaves) are washed and patted completely dry before adding to the mixture.
- 6Adding a couple of tablespoons of whole soaked dal to the batter provides a wonderful textural contrast and crunch.
Adapt it for your goals.
Greens
If murungai keerai is unavailable, you can substitute it with finely chopped spinach (palak), fenugreek leaves (methi), or dill leaves.
LentilsLentils
For a different texture, you can use a mix of chana dal and toor dal (split pigeon peas) in equal proportions.
Cooking MethodCooking Method
For a lower-oil version, shape the mixture into small balls and cook them in a preheated appe or paniyaram pan with a few drops of oil in each cavity until golden and crisp.
HerbsHerbs
Add 2 tablespoons of finely chopped cilantro or mint leaves to the mixture for a fresh, herby flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
Packed with Micronutrients
Murungai keerai (drumstick leaves) are a nutritional powerhouse, exceptionally rich in iron, calcium, Vitamin A, and Vitamin C, which support bone health, vision, and immunity.
High in Dietary Fiber
The combination of lentils and greens provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Antioxidant Properties
Drumstick leaves contain powerful antioxidants like quercetin and chlorogenic acid, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
While the core ingredients like chana dal and murungai keerai are very nutritious (rich in protein, fiber, vitamins, and minerals), the dish is deep-fried, which adds significant calories and fat. It's best enjoyed in moderation as a treat. For a healthier version, try making them in an appe pan or an air fryer.