Snacks & sweets

Pangarappan Bhairi

Mullu murungai keerai vadai

Crisp rice-and-greens fritters made with mullu murungai leaves.

Vegetarian

From the community kitchen

Ingredients

Tick ingredients as you go.

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Soak rice and dal 4-5 hours; drain thoroughly. Remove leaf stalks and tough veins.
Grind leaves, pepper, cumin and soaked grains, adding minimal water, into a thick dough.
Add salt. Use rice flour only if the mixture cannot hold a patty.
Shape small thick discs; fry in medium-hot oil, turning, until crisp and cooked inside.