Kola urundai recipes are very famous in Chettinad region in Tamil Nadu. It can be either vegetarian or non-vegetarian and has got many variations. My grandma makes different varieties and every saturday we get to taste one such deep fried snack, as all saturdays are vegetarian days at home. The recipe is very simple and you can make ahead and deep fry when needed. You may choose veggies like carrot, beetroot, cabbage or mixed… this time our guest is carrot and she gets deep fried into tiny cute balls ready to be served as snack or as a side dish for any south Indian meal. A great way to include veggies in your kids diet, be creative use different veggies and surprise them! It is also a wonderful vegetarian appetizer item for guest entertaining.
| Ingredients | |
|---|---|
| 2 medium sized | Carrot ( about 1 cup grated, tightly packed) |
| 3/4 cup | Split roasted gram / Pottukadalai / Dalia |
| 1 medium | Onion (finely chopped) or (1/2 cup chopped) |
| 1 | Green chili (finely chopped) |
| 1 Teaspoon | Ginger (crushed) |
| 4 cloves | Garlic (crushed) |
| 10 leaves | Curry leaves (finely chopped) |
| 1 Tablespoon | Coriander leaves (finely chopped) |
| 3 pinch | Turmeric powder |
| ½ Teaspoon | Red chili powder |
| 3 Teaspoon | Oil (for sauteing) |
| 1 cup | Oil (for deep frying) |
| 1 Teaspoon | Rava (optional) or poppy seeds |
| 3/4 Teaspoon | Salt |
- To start with coarsely ground the split roasted gram and keep aside. Wash, peel and grate the carrot and keep them aside too.
- Heat oil in a pan, saute the chopped onions, green chilies, ginger and garlic until slightly brown. Add grated carrot along with turmeric, red chili powder and salt.
- Stirring frequently, cook the mixture for about 5 minutes or until all the moisture evaporates. Switch off and let this mixture cool completely. (Make sure it cool, or else when you mix the pottukadalai flour it will become very sticky)
- Now coarsely powder split roasted gram dal (pottukadalai / dalia / roasted gram flour / pottukadalai maavu) and keep aside.
- Add in chopped coriander and curry leaves to the mixture and slowly add the powered gram flour little at a time.
- Add until the dough becomes little firm and just to bind the carrot mixture. Keep some extra flour to adjust in the end if becomes too wet.
- Mix thoroughly and shape them into small balls by loosely binding together.
- Heat oil in a kadai and deep fry until they turn golden brown on all sides.
- Serve hot as an appetizer or as a side for any rice item. Stick in a tooth pick and serve as a party appetizer!
Notes
- Makes about 12 – 15 golf ball size carrot urundais.
- Do not add any water. If the mixture is too wet, it might break apart while frying , so adjust with little flour and then deep fry. Sample it with a small portion and then proceed.
- While shaping, do not press hard to make balls, gently bind them together.
- Just before deep frying, coat with little rava or poppy seeds to make it extra crispy. This is optional.
- You may also shape them into vadai by just flattening the balls.
- Keep some extra pottukadalai maavu to adjust in case if the dough becomes too wet.
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