Methy Leaves Fritter

Methy Leaves Fritter

Vendaya Keerai Vadai


  • 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



  • 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.


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