This is a recipe for Drumstick Leaves Fritters. It is a dish made with fresh drumsticks, salt, pepper, and flour. The leaves are boiled until soft before being mashed into the batter.
Drumstick leaves fritters recipe is a popular dish in the African country of Mozambique. The vegetable used in the dish is called drumstick. Read more in detail here: drumstick vegetable.
I have to say, Konkanis are big lovers of deep-fried foods! In our Konkani culinary repertoire, we have a large number of fritters. In Konkani, they’re known as ambado. The following are some of the most well-known features of Konkani cuisine:
Fritters of Tora Leaves – Taikile Ambado in Konkani
In Konkani, colocasia leaves ambado is known as marvala panna ambado.
Fritters made from drumstick leaves, known in Konkani as mashinga palle ambado.
Ambado ambado ambado ambado ambado ambado ambado ambado ambado – panna ambado tendon
Fritters of Sauropus androgynus leaves – Vitamin Palle Ambado
Amarnath’s leaves are known as ambado (green, dhavi bhajji ambado)
Looking at the list above, I can’t help but believe that such healthy leaves are deep fried, and that we gain from their health advantages as a result. But it isn’t the purpose of this article. ‘To heck with nutrition,’ say the majority of you. These fritters are, without a doubt, scrumptious. They’re peppery, crispy, and crunchy. They’re great as an appetizer or a side dish for lunch or supper. You may also eat them as an evening snack with a cup of tea or coffee.
Also, if you’re a health nut, check out this website for additional healthy ways to prepare these leaves and create wonderful meals with them. But I also recommend that you try these fritters; they’re delectably wonderful!! 🙂
These fritters are also a favorite of ours. As a teatime snack, pair them with:
Fritters with Cabbage and Onion (Cabbage Ambado)
Vada Channa Dal Channa Dal Vada Channa Dal Vada (Chattambade)
Batate Ambado/Ambade (Spiced Potato Dumplings)
Fritters with Split Black Grams (Biscuit Ambado)
The following is a recipe for crispy drumstick fritters made using drumstick leaves. Crispy, crunchy, peppery, and delectable. Serve them as an appetizer, main entree, or side dish. You may even have them with a cup of tea or coffee in the evening. For your convenience, I’ve included the recipe.
- 1 cup leaves from drumsticks
- 1 cup rice (any medium-grained rice would suffice)
- urad dal, 1/2 cup (split black lentil)
- 6 to 8 red dried chilies
- 1 tamarind, about the size of a lemon
- season with salt to taste
- a pinch of asafoetida crystals
- For deep frying, oil
Time to Prepare: 20 minutes
30 minutes of passive time – 30 minutes of soaking time
Time to prepare: 10 minutes
Method of Preparation:
- Soak the rice grains for at least 30 minutes.
- Soak crystal asafoetida in a tablespoon of water until it fully dissolves.
- In the meanwhile, cook the urad dal in a frying pan until it begins to brown. Saute to ensure even cooking. To enhance flavor, urad dal is utilized. You may either cook them with oil or without. Then set them aside to cool fully.
- Remove drumstick leaves from their branches in the meanwhile, and then separate thick stalks from the leaves if any are present. It shouldn’t be an issue if the stalks are small, thin, and delicate. Separating them may be time-consuming, so leave them out. On the stove, they’ll go unnoticed.
- After giving the leaves a thorough wash, pour out all of the water using a sieve. Also, set aside the leaves.
- After 30 minutes of soaking, thoroughly wash the rice grains. Drain the whole amount of water.
- Using as little water as possible, grind rice grains with fried urad dal, tamarind, dried red chilies, salt, and crystal asafoetida mixed in water into a dry, gritty mixture.
- We need a very dry batter because else the fritters will absorb a lot of oil and won’t maintain their form when deep fried.
- We’ll need a coarse batter made up of well-powdered rice grains and urad dal in the size of semolina (Bombay rava). After that, you’ll have crispy, crunchy fritters (ambado). If the batter becomes too smooth, you’ll end up with mushy, not-so-crispy fritters. If they’re too large and aren’t broken down sufficiently, you’ll wind up with extremely hard, very crispy fritters.
- The secret to creating great fritters is to get the batter correct (ambado).
- Place the ground batter in a mixing basin.
- If it’s a bit liquid, add gram flour and stir well. The gram flour thickens the dough.
- Make sure the drumstick leaves are dry before adding them to the batter. Any extra water in them will result in a watery batter.
- Salt should be checked and adjusted if necessary. Heat the oil in a deep fryer.
- Form the batter into lemon-sized balls. Use your fingers to flatten them down a bit.
- To test whether the oil is hot enough, drop a pinch of batter into it. If the batter immediately rises to the top, the oil is ready to be utilized.
- Preheat the oil to medium-high and deep fry the fritters in batches of 4-6 at a time. To ensure that they cook evenly, flip them after 2 minutes.
- It’s crucial to fry these fritters over medium heat. If the heat is too high, the fritters will be overcooked on the surface and uncooked on the inside. They will absorb more oil if the flame is set to low.
- Remove the fritters from the oil after they are fully cooked, evenly on all sides. The change in color indicates that they’ve been cooked.
- Drain the surplus oil by transferring them to a paper town.
- As a starter or side dish for lunch or supper, serve these fritters hot.
- While they’re hot, these fritters are crispy and crunchy. They get mushy and soggy with time. So savor them while they’re still warm.
Drumstick leaves are very nutrient-dense. Include them in your diet by doing the following:
A nutritious stir-fry (mashinga palle upakari in Konkani)
Drumstick leaves may also be used to create wonderful, spicy dosas (mashinga palle sanna polo in Konkani).
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