Drumstick Vadai (Murungaikai Vadai) brings together the best of South Indian flavors in one crispy bite. This traditional recipe transforms humble drumsticks into something truly special. The tender drumstick pulp gets mixed with soaked lentils and fresh spices to create these golden fritters. I first tried this recipe at my neighbor’s house, and the unique taste had me asking for the recipe immediately. The combination of bengal gram and roasted dhal gives these vadai their distinctive texture and nutty flavor.
About the Recipe
This recipe deserves a spot in your kitchen because it transforms ordinary ingredients into something extraordinary. The drumstick pulp adds a subtle sweetness and unique flavor that sets these vadai apart from regular ones. What makes this recipe special is how it combines two different preparations – the drumstick mixture and plain vadai – giving you variety in one cooking session. The bonus banana flower variation means you can adapt this recipe based on what’s available in your pantry.
Why You’ll Love This Recipe
You’ll fall in love with how these vadai turn out crispy outside and soft inside. The drumstick pulp creates such an interesting flavor profile that’s both familiar and surprising. Plus, you get to make two types of vadai in one go, which means more variety for your family. The recipe uses simple techniques that don’t require any fancy equipment. Your kitchen will smell amazing while these fry, and the satisfied faces around your table will make all the effort worthwhile. The best part? You can prep the batter ahead of time for quick evening snacks.
Drumstick Vadai Murungaikai Vadai
Cooking Tips
Don’t add too much water while grinding the dhal – this keeps your vadai from falling apart in oil. Make sure the drumsticks are fully cooked before scooping out the pulp. Test your oil temperature with a small piece of batter first. If it sizzles and rises immediately, your oil is ready. Keep the vadai small for even cooking, and don’t overcrowd your pan.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 3 hours total (including soaking time). Serve these hot vadai with coconut chutney and sambar for the full South Indian experience. They taste best fresh but can be stored in the fridge for 2 days. Reheat in an oven or air fryer to restore crispiness. Perfect for evening tea or as appetizers for guests.
Similar Recipes
- Medu Vada
- Masala Vada
- Paruppu Vadai
- Ulundu Vadai
- Banana Flower Vadai
Nutrient Benefits
Drumsticks are packed with vitamins A and C, plus calcium and iron. Bengal gram dhal provides protein and fiber to keep you satisfied longer. The lentils offer complex carbohydrates for sustained energy. Onions and garlic add antioxidants and flavor without extra calories. While these are fried snacks, the nutrient-dense ingredients make them a better choice than processed alternatives.
Drumstick Vadai (Murungaikai Vadai)
Ingredients
- 1 cup Bengal gram dhal
- 1 cup Roasted dhal
- 5 Drumsticks
- 2 Big Onions (chop finely)
- 3 to 4 Small Onions
- 10 to 12 Green Chilles
- 2 flakes Garlic
- 1/2 tbsp Ani Seeds
- Salt (as required)
- Oil (to deep fry.)
For Vadai :
- Dehusked Balck gram - 1 cup
- Cumin seeds - 1 tbsp
- Salt - as required
- Oil - to deep fry
Instructions
- Soak dhal in water for 2 hours.
- Cook drumsticks and scoop out the pulp.
- Grind dhal and roased gram together to coarse paste.
- When it is half of done add chilles, small onions, crushed garlic and drumsticks pulp and salt.
- Grind again for few seconds.
- Add aniseeds, chopped onions and mix well.
- Soak dhal in water for 15 minutes.
- Drain water completely and grind to coarse paste preferably in stone grinder using minimum water possible.
- Add salt, cumin seeds and 3 tbsp of hot oil along with the above mixture to the dough.
- Make small balls and pat on a wet cloth to make thin vadai.
- Make a hole in the centre and deep fry in hot oil.
Note : Banana Flower Vadai:
Remove yellow stigma from the banana flower and chop finely. Steam it in cooker till one whistle sound withsalt. Instead of drumstick use this cooked flower in the above recipe.
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Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours ahead and keep it refrigerated. Just give it a gentle stir before frying. The flavors actually develop nicely when the batter rests. Don’t add the chopped onions until just before frying to prevent them from releasing too much moisture into the batter.
What if I can’t find drumsticks in my area?
You can substitute with cooked and mashed sweet potato or pumpkin for a similar texture. The banana flower variation mentioned in the recipe is another great option. Even finely chopped and steamed cabbage works well. The key is to use vegetables that hold their shape and add mild sweetness to the vadai.
Why do my vadai break apart while frying?
This usually happens when the batter is too wet or the oil isn’t hot enough. Make sure to drain the soaked dhal completely before grinding. Use minimal water while grinding to get a thick, cohesive batter. Also, test your oil temperature – it should be medium-hot, not smoking.
