Methy Leaves Fritter

Vendaya Keerai Vadai

Ingredients:

• Kadala paruppu/ split channa dhal – ½ cup
• Methy leaves – 1 cup (cleaned, loosely packed)
• Small onion/shallot – ¼ cup (finely chopped)
• Garlic – 3 cloves (finely minced)
• Dry red chili – 3 nos
• Fennel seeds – 1 tsp
• Salt – to taste
• Cooking oil – to deep fry

Procedure:

• Wash and soak the split channa dhal for about 2 hour along with dry chili and fennel seeds
• In between, clean and wash the methy leaves and keep aside
• After 2 hours, drain out the soaked dhal water into a separate bowl and grind the dhal along with some garlic cloves, soaked dry red chilies and fennel seeds into a coarse paste.
• Transfer the coarsely grounded dhal mixture into a mixing bowl and add the finely chopped shallots, salt and washed methy leaves; mix well and make some balls out of it (ref pic) for easy portion

• Heat some oil into a frying pan and take one ball at a time (ref pic) and press in between your palms (ref pic) and place it gently into the hot oil

• Repeat the same process for the remaining balls (ref pic); donot over crowd your pan

• After 2 mins gently flip the vadai and allow it to cook for few more mins
• Once the sizzle sounds off; take out the vadai from the oil and place it over paper towel to remove any excess oil

• The healthy, tasty and easy “METHY LEAVES FRITTER/ Vendaya Keerai Vadai” s are ready to serve; serve hot.