Moringa tempura is crispy as well as tasty snack, I recently tried at a restaurant and wanted to share a simple recipe you can try at home. Learn how to make a perfect and also a light tempura batter, that stays crunchy for hours!
Impress your guests, family, friends and relatives when you serve it as snack or starter or even as accompaniment for rice. In addition, it is perfect for get togethers, parties as a starter and sure a crowd pleaser.
This was inspired by the batter recipe on this site. You can also check out my drumstick leaves spice powder for rice.
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What is tempura?
Tempura is a popular Japanese deep-fried dish that consists of batter fried vegetables or also other ingredients (mostly seafood).
Additionally, the batter is made from a mixture of flour, eggs, and ice-cold water, which creates a light, crispy texture when fried.
So instead of egg, I have used plain soda and baking powder to achieve this crispiness.
It is a popular dish in Japanese cuisine and also be found in many Japanese restaurants around the world. I tasted this in Singapore Bollywood veggies at Kranji Countryside.
From that time, I wanted to try it so badly at home, that I got a tempura mix from Fairprice. It turned out super crispy, but again wanted to share a ‘recipe’ for the tempura batter that will help all vegans and vegetarians.
So here’s an eggless tempura batter recipe you can use for all vegetables and enjoy, No-egg !
Ingredients
Here are the simple ingredients you need to make moringa tempura.
- All purpose flour – Plain flour – Maida – Main ingredient for coating purpose and binding.
- Rice flour – Give crispy results as well as maintains crispiness for long time.
- Corn flour – corn starch – Gives light, airy results.
- Baking powder – reacts in the batter for light texture to recreate batter with egg.
- Plain soda / Club soda – Used for light, airy and crisp results.
See recipe card for full list and quantities.
Step by step images
Let’s see how to make moringa tempura with step by step images.
Prep : Wash & pat dry moringa leaves with its stem intact and pat dry to absorb the excess water.
1. Break the tempura leaves firstly from its stem into smaller bite size stalks.
2. After that, take all the ingredients – All purpose flour, rice flour, corn starch/ flour, salt, baking powder and 150- 160 ml CHILLED soda.
3. Add the dry ingredients and mix.
4. After that, pour CHILLED soda.
5. Mix well using a whisk.
6. Eggless vegan tempura batter ready.
Deep frying Tempura
1. Meanwhile, heat a pan with oil. Dip each stalk with the leaflets in the batter and then, drop carefully in oil.
2. Do not worry, though the leaves stick together in batter, it will spread once you drop to hot oil.
5. Deep fry in low heat, trying not to change the colour of the coated batter. So regulate the heat.
6. Flip and cook furthermore briefly for evenly crisp results. Drain over paper towels and repeat to finish.
With ready made tempura flour
Just mix 160 – 170 ml of chilled ice cold water to make a batter. Dip and fry as mentioned above.
Serve immediately with your favorite dipping sauce.
Substitutions
- Plain soda – instead of plain soda, you can use ice cold water.
- Gluten free – use ¾ cup rice flour and ¼ cup corn starch for gluten free tempura batter.
Variations
You can use any vegetables like sliced eggplant, zucchini, mushrooms, spinach etc.
Storage
You can store the batter in fridge for a day, but the crispness and colour may be compromised. You can try adding shredded vegetables like cabbage and carrot to make pancakes to use up the leftovers.
Fried tempura can also be stored in air tight containers in fridge, but the flavor varies drastically.
Top tip
Do not over crowd the oil. Otherwise they will stick together making it difficult to flip.
Make sure the oil is not too hot, otherwise it will change in colour immediately. If it happens, then lower the heat.
FAQ
Tempura is too oily because:
1)Oil temperature is too low. Increase the heat to rectify.
2)Batter too thin. Add more flour or reduce the liquid to make batter to troubleshoot.
3)More baking powder – Do not add more baking powder.
Looking for other recipes like this? Try these:
Healthier Moringa leaves recipes:
Pairing
These are my favorite dishes to serve with moringa tempura:
Recipe card
Moringa tempura
Moringa tempura is crispy as well as tasty snack, I recently tried at a restaurant and wanted to share a simple recipe you can try at home. Learn how to make a perfect and also a light tempura batter, that stays crunchy for hours!
Ingredients
- ⅓ cup All purpose flour Maida
- 2 tablespoon Rice flour
- 2 tablespoon Corn flour
- ¼ teaspoon Baking powder
- 150 ml Plain soda Chilled (150-160 ml)
- Salt as needed
Prevent your screen from going dark
Instructions
-
Prep : Wash & pat dry moringa leaves with its stem intact and pat dry to absorb the excess water.
-
Break the tempura leaves firstly from its stem into smaller bite size stalks.
-
After that, take all the ingredients - All purpose flour, rice flour, corn starch/ flour, salt, baking powder and 150- 160 ml CHILLED soda.
-
Add the dry ingredients and mix.
-
After that, pour CHILLED soda.
-
Mix well using a whisk.
-
Eggless vegan tempura batter ready.
Deep frying Tempura
-
Meanwhile, heat a pan with oil. Dip each stalk with the leaflets in the batter and then, drop carefully in oil.
-
Do not worry, though the leaves stick together in batter, it will spread once you drop to hot oil.
-
Deep fry in low heat, trying not to change the colour of the coated batter. So regulate the heat.
-
Flip and cook furthermore briefly for evenly crisp results. Drain over paper towels and repeat to finish.
Video
Notes
- Do not over crowd the oil. Otherwise they will stick together making it difficult to flip.
- Make sure the oil is not too hot, otherwise it will change in colour immediately. If it happens, then lower the heat.
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