// Drumstick/ Moringa Leaves Fritters//
- Split channa dhal – 1/3 cup
- Murungai Keerai – ¼ cup
- Sliced shallots – 2 tblsp
- Salt- to taste
- Fennel seeds – 1 tsp
- Garlic – 4 cloves
- Dry red chili- 2 nos
- Grated coconut – 1 tblsp
- Oil – to deep fry
- Soak the channa dhal, fennel seeds and red chilies for about 2 hours
- Save the soaked water for later use, add the drained dhal, fennel seeds and along with garlic cloves. Grind it coarsely.
- Meanwhile heat some oil in a pan to deep fry.
- Now add the washed murungai keerai, salt, grated coconut and sliced shallots into the grounded mixture and mix completely.
- Make small balls out of it and take one ball at a time and place the ball in the center of your palm and press it gently with other hand.
- Press the ball inside your palm lightly and place the pressed vadai into the hot oil gently and repeat the same for the remaining balls. Do not over crowd the pan.
- Allow it to cook for about 2-3 mins and flip it gently and cook it further for 2 mins under medium-low flame.
- Once the sizzle sounds off, take out the crispy and crunchy “MURUNGAI KEERAI MASALA VADAI” and place over paper towel to drain any excess oil.
- The crunchy, crispy and tasty “MURUNGAI KEERAI MASALA VADAI” is ready to serve.
- Adding coconut is optional
- You can add ginger instead of garlic during pooja days
- Always cook the vadai under medium flame to cook evenly