Drumstick Leaves Masala Vada is a healthy masala vada from South India. We have already seen numerous health benefits of the drumstick leaves. It is good practice to include drumstick leaves or any other green vegetables in our daily meal.
This is a popular South Indian tea time snack. Usually, we use curry leaves in vada. As we are using drumstick leaves we need not include curry leaves. Always grind the dal to coarse texture without adding any water. Use whipper mode in the mixer while grinding chana dal to get a coarse texture. Also, fry vada in medium low flame only to get the crispy vadas. My first post which I shared in this blog is Masala Vada. Now let us see how to prepare this recipe.
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- 1 cup Drumstick leaves/Murungai keerai
- 1 cup Chana dal/kadalai paruppu
- 1/2 Onion
- 1 tsp Sombu/Fennal seeds
- 2 Green chilies
- 2 Garlic pods
- 1/2 inch Ginger
- 1/2 inch Cinnamon stick/Pattai
- 2 Clove
- salt to taste
- oil to deepfry
- Soak Chana dal for 2-3 hours. Meanwhile finely chop onion, green chilies, and remove drumstick leaves from its stalk, wash it thoroughly and set aside. In a mixer add garlic, ginger, fennel seeds, clove, cinnamon and grind coarsely. After soaking, wash chana dal, drain it thoroughly and grind it coarsely along with above-crushed ingredients.
- Transfer it to a wide bowl. Add drumstick leaves, green chilies, onion and salt to the bowl. Mix all the ingredients until combined well.
- Make equally lemon sized balls and wet your palms with water and pat the vadas to flatten the balls.
- Heat oil in a Kadai. Deep fry in medium flame until golden brown. Flip once to fry on the other side. Drain it on a kitchen towel. Drumstick leaves are ready.
- Soak dal for enough time.
- Never add any water while grinding.
- Use whipper mode in the mixer while grinding chana dal to get a coarse texture.
- You can use dry red chilies instead of green chilies.
- Instead of drumstick leaves, you can also use methi leaves, palak or any greens of your choice.
Delicious crispy out and soft in Drumstick Leaves Masala Vada is ready to relish.
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