Murunga Keerai Vadai

Recipe by
Total Time:
2 hours 30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - channa dal
  • 1/2 cup - tur dal
  • 3 - red chillies (or to taste)
  • 1 tsp - fennel seeds
  • 1/2 tsp - asafoetida
  • 1/2 tsp - chaat masala (optional)
  • 1/2 tsp - garam masala (optional)
  • 1 cup - drumstick leaves
  • 1/2 cup - onion, finely chopped
  • 1 inch piece - ginger, chopped fine
  • 1 sprig - curry leaves
  • Salt, as required
  • Oil, for deep frying

How to Make Murunga Keerai Vadai

  • Soak channa dal, tur dal and chillies together for 2 hours.
  • Drain the water, take a handful of soaked dal and keep it aside.
  • Grind the remaining dal and chillies along with fennel seeds and asafoetida to a coarse mixture.
  • Now combine chaat masala, garam masala, onion, ginger, curry leaves, drumstick leaves, salt, soaked dal and ground mixture. Mix well.
  • Make equal sized balls from the mixture.
  • Gently flatten the balls and deep fry in batches of 4 vadas.
  • Serve hot for tea.
  • Recipe courtesy: Nithu's Kitchen
  • http://www.nithubala.com/

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