Baked Drumstick Leaves And Vegetables Fritters (Murungai Keerai Pakoda) With Step-Wise Pictures

Baked Drumstick Leaves And Vegetables Fritters (Murungai Keerai Pakoda)

Here is a Healthy Fritters recipe with Murungai keerai!!!  I bet everyone will like this interesting recipe. .
As the name suggests , this recipe is made using murungai keerai  and cabbage .. For binding whole wheat flour is used.. I tasted wheat flour pakoda for the first time at  one of my friends, (suganya saminathan's) house and it tastes soooo good!!! .. I have added some vegetables and drumstick leaves to it.. and  have baked it to make it much more healthy..

Ingredients:

Murungai Keerai (Drumstick Leaves)  - 1 cup (Drumstick Leaves)

Chopped Cabbage                                 - 1/2 cup

Wheat Flour                                           - 1 cup

Big Onion                                              - 1

Salt                                                         - As required

Turmeric Powder                                   - a pinch

Chilli Powder                                         - 1 tsp

Asafoetida                                              - a pinch  (Perungayam)

Chopped Green Chillies                         -1

Chopped Coriander Leaves                    - few

Chopped Curry Leaves                           - few

Things Needed:

Electric Oven

Procedure:

Mix everything in a bowl..

Pre-heat oven to 220 degree celsius.. Place Baking Sheet in a tray.. Grease it.. Place fritters in the tray in your desired shape..

Bake it for around 25 -30 minutes.. Time differs from oven to oven.. So keep an eye on oven..Here is a glimpse of Deep Fried Fritters..

Find any differnce?? Bake it and enjoy fritters with hot tea!!

Murunga Keerai Adai (Drumstick Leaves Adai)

Murungai Keerai Adai (Drumstick Leaves Adai)

We can't list out the benefits of murungai Keerai as it has innumerable benefits.. It increases appetite, helps to reduce diarrhea, and it also reduces blood sugar level..

It was a very difficult task for me to make my husband eat  Murungai keerai.. Tried this adai for the first time.. He din't even know that i have added  murungai keerai.. He has thought that it was just curry leaves... yeah!! Mission accomplished!! .. From then ,started packing a big bunch of keerai when ever we visit our native... Here is that amazing recipe.. And one more advantage.. You needn't ferment the batter.. You can start cooking adai as soon as you grind the batter..

Ingredients:  ( Makes around 18 Adais)

To Soak:

Paccharisi                 -  2 cups    ( Raw rice)

Pulungal Arisi          -  2 cups    (Boiled Rice)

Kadalai  Parupu        -  3/4 cup  (Channa Dal)

Thuvaram Parupu     - 1/2 cup   ( Toor Dal)

Pasi Parupu               - a handful(Moong Dal)

Javvarisi                    - a handful(Sago Seeds)

Things to be grinded with:

Red Chillies             - 2

Kothamalli Seeds     - 2 tsp   (Malli)

Seeragam                 - 1 tsp    (Cumin Seeds)

Sombu                      - 1 tsp    (Fennel Seeds)

Milagu                      - 1 tsp    (Pepper)

Garlic Pods               - 2

For Seasoning:

   Oil                        - As required

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Channa Dal            - 1 tsp

Big Onion              -1

Drum Stick Leaves - 2 handful

Coriander Leaves   - few

Curry Leaves          - few

Salt                          - As required

Procedure:

• Soak everything under the title 'to soak' for atleast 2 - 3 hrs.
• Then grind it along with the things under the title 'Things to be grinded with'.
• Heat oil in  a pan.  Add everything under ' for sesoning'.. Its enough to saute murungai keerai just for 2-3 minutes. After that pour the sesoning in the batter.. No need to ferment the batter.. you can start preparing adai immediately.
• Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like adai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• I am serving adai with Coconut Chutney