Murungai Keerai Masala Vadai Recipe
Murungai Keerai Masala Vadai is a delicious and crispy South Indian snack, made with chana dal (Bengal Gram) and drumstick leaves (Moringa Keerai). This savory treat is packed with flavors, herbs, and spices, offering a delightful combination of crispy exteriors and soft interiors. Perfect for snack time, it pairs wonderfully with South Indian Filter Coffee or a hot cup of Masala Chai. Here’s how you can make this mouth-watering snack from the heart of South India!
Ingredients for Murungai Keerai Masala Vadai
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked for 2-3 hours) |
| Onion | 1, chopped |
| Drumstick leaves (Moringa Keerai) | 2 cups, chopped |
| Mint leaves (Pudina) | 10 leaves |
| Coriander leaves (Dhania) | 3 teaspoons, finely chopped |
| Dry red chilies | 4, broken into pieces |
| Ginger | 1/2 inch, grated |
| Garlic | 4 cloves, minced |
| Cloves (Laung) | 3 whole |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower oil | For frying |
Preparation Time: 180 minutes
Cooking Time: 20 minutes
Total Time: 200 minutes (3 hours and 20 minutes)
Servings: 4
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Instructions for Making Murungai Keerai Masala Vadai
-
Prepare the Chana Dal
Begin by washing the chana dal thoroughly. Once clean, soak the dal in water for about 2 to 3 hours. This softens the dal and prepares it for grinding. -
-
Wash and Chop Drumstick Leaves
While the dal is soaking, wash the drumstick leaves (Moringa Keerai) thoroughly and set them aside after chopping them into smaller pieces. -
Grind the Dal and Spices
After soaking, drain the chana dal and transfer it to a blender. Add the ginger, garlic, red chilies, cumin seeds, cloves, asafoetida (hing), and salt. Add a small amount of water, just enough to facilitate the grinding process. Blend the mixture into a coarse paste. The paste should hold together but not be too smooth, as this helps in shaping the vadais. -
Add Fresh Herbs and Mix
Transfer the ground paste into a mixing bowl. Add the chopped drumstick leaves, finely chopped onion, mint leaves, and coriander leaves to the mixture. Mix everything thoroughly to ensure the ingredients are well combined. -
Shape the Vadai
Divide the mixture into small, lemon-sized portions. Using your palms, gently flatten each portion into a round, thick patty shape. The flatness ensures even cooking and crispiness. -
Fry the Vadai
Heat sunflower oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop 3-4 vadais into the pan at a time. Fry them until golden brown and crispy, turning them occasionally to ensure even cooking on all sides. This should take about 5-7 minutes. -
Alternative Cooking Method (Using Paniyaram Pan)
If you prefer a healthier version, you can cook the vadais using a paniyaram or paddu pan. Heat the pan and drizzle a small amount of oil into each cavity. Drop the batter balls into the pan and cook on medium heat. After 2 minutes, use a wooden spoon to flip the vadais to their other side. Continue cooking until golden and crisp on all sides. -
Drain Excess Oil
Once the vadais are cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. -
Serve
Serve the hot, crispy Murungai Keerai Masala Vadai immediately, paired with a cup of South Indian Filter Coffee or Masala Chai for the perfect snack experience.
Tips and Variations
- Spice Level: Adjust the number of dry red chilies to suit your spice preference. For a milder version, reduce the chilies or use green chilies instead.
- No Frying: For a healthier version, consider using an air fryer or making the vadais in a paniyaram pan with minimal oil.
- Chana Dal Substitute: While chana dal is traditional, you can substitute it with split urad dal (black gram dal) for a different texture.
- Additional Herbs: Fresh curry leaves can be added for an enhanced South Indian flavor.
Murungai Keerai Masala Vadai is a delectable snack that brings together the nutritious benefits of drumstick leaves and the richness of traditional South Indian spices. Whether you are serving them at a party or enjoying them during a quiet tea break, this vadai recipe will surely be a crowd-pleaser.
