To begin making Murungai Keerai Masala Vadai Recipe, wash the chana dal. Soak it in water for 2-3 hours. Meanwhile, wash the drumstick leaves well and keep aside after chopping the Keerai.

Once done soaking, drain from water and add chana dal to the blender.

Add ginger, garlic, red chilli, Asafoetida, cumin seeds, Cloves and required salt to the blender. Sprinkle a little water and grind into a coarse paste.

Transfer ground mixture into bowl, add washed drumstick leaves, finely chopped onion, mint leaves and coriander leaves to it.

Mix everything together and divide into lemon size balls. Flatten the balls pressing gently between the palms.

Heat oil in a pan, gently drop in 3-4 vadai mixture into oil. Flip occasionally and fry on medium heat until golden and crispy.

Remove from oil and drain excess oil on kitchen tissues.

Instead of deep frying, you can also do frying on a paniyaram or paddu pan. Heat the pan till hot enough. And on a medium heat, drop the small balls of batter into the cavities of paniyaram. Drizzle a bit of oil in each cavity on the Keerai vadai batter.

After about 2 minutes, with the help of a wooden spoon, flip the vadai to their other side. Cook further till browned from all sides. Take the cooked vadai onto serving plates and serve.

The tasty Murungai keerai vadai is ready.

Serve Murungai Keerai Masala Vadai Recipe during snack time along with South Indian Filter Coffee Recipe or Masala Chai Recipe.