Bhangarapan bhairi/Mullu Murungai Keerai vadai is a tatsy and healthy snack. Also is a famous street food in Madurai. It is a Sourashtra cuisine.The mullu murungai leaves have medicinal properties and rich in magnesium, iron, calcium, fibre, potassium, etc. The mullu murungai leaves along with black pepper has a great health benefits. It is good to cold and cough.
In this rainy season, we can prepare mullu murungai fritters at home with idli podi or pottu kadalai podi. Kids will also love this dish.
- Mullu Murungai/ pangarapan leaves – 2 cups (lightly packed)
- Idli rice – 2 cups
- Black pepper corns – 2 tsp
- Rock salt – 1 tsp
- Raw rice powder – 1/2 cup
- Oil – (5-6) tbsp
- Wash and clean the idli rice. Soak it over night or for 8 hours.
- Next clean the mullu murungai leaves well.
- In a mixer grinder, add the leaves and pepper corns. Grind it into a smooth paste by adding very little water.
- Transfer the paste in a bowl.
- Now add the soaked and drained idli rice and rock salt to the mixer grinder. Grind it into a very lightly coarse paste. Add only very little water while grinding.
- Transfer the idli rice paste to the bowl with mullu murungai leaves mixture.
- If the mixture is watery, add raw rice powder and knead it well into a dough. Set it aside for 5 minutes. Here I have added raw rice powder.
- Heat oil in a kadai.
- Wet a clean kitchen cloth or grease a neat plastic cover with oil, pinch a small portion of the dough and roll it into lemon sized balls.
- Press them over the cloth or cover with hands. Make them into small circles.
- Once the oil is hot, put the circled dough one by one.
- Fry it well on both sides.
- Hot and healthy mullu murungai keerai vadai is ready to taste.
- Adjust the salt and pepper as per the taste.
- The dough should be little moist than chapati dough.
- Add water little by little because if the dough has more water then it consumes more oil.
- Use rice flour only if the dough is watery.