Home style minced meat vadai made with split roasted gram. This is very popular in Chettinad region, they make variety of kola orundai and vadai using any kind of non veg meat or vegetables. This is a regular every sunday at my grandmother’s place, it pairs well with any kind of south Indian meal.
Meat Vadai / Chettinad Mutton kola / Chettinad Kari vadai / Non vegetarian sides / Appetizer recipes / Starter recipes / Kothu Kari Vadai / Konthana Kari vadai / Minced Mutton Vadai / Mutton keema Vadai / Mutton Kola / Chettinad keema Vadai / Keema vadai / Keema Kola vadai / South Indian sides / Sunday special
| Ingredients-1 | |
|---|---|
| 250 g or 1/2 pound | Minced meat |
| 1 cup | Onion (finely chopped) |
| 2 | Green chilli |
| 3 cloves | Garlic (crushed) |
| ½ inch | Ginger (crushed) |
| ¼ teaspoon | Turmeric powder |
| ½ teaspoon | Red chilli |
| 1 teaspoon | Coriander /dhania powder |
| ½ teaspoon | Salt (or to taste) |
| 10 leaves | Curry leaves |
| 2 teapoons | Coriander leaves (finely chopped) |
| 4 cups | Oil (for deep frying) |
| 1 cup | Split roasted gram/pottukadalai/dalia |
| 1 teaspoon | Corn flour |
| Ingredients-2 | |
|---|---|
| 1/4 teaspoon | Turmeric powder |
| 1/4 teaspoon | Salt |
| 1 cup | Water |
| 3 teaspoons | Oil (for sauteing) |
1. Grind split roasted gram (pottukadalai/ dalia) to a coarse powder and keep aside.
2. Finely chop the onions, green chilies and coriander leaves , crush the garlic and ginger.
3. Cook the minced meat with turmeric and salt in a cup of water for 10 minutes (approx). Close and cook until it becomes tender and soft. Let it cool completely and grind it to fine texture.
4. Heat oil (table-2) in a pan and fry the onions, green chilies, crushed garlic and ginger until tender. Let cool completely.
5. Now take a wide bowl and mix ground minced meat, fried onion chili mixture, turmeric powder, red chili powder, coriander powder, salt, split roasted gram powder, curry leaves and chopped coriander leaves. Make a soft dough without adding any water until you reach the stage as shown in the picture. You can add extra dalia flour to adjust the texture. Take a small portion roll them between your palms and press to form a round patty.
6. Slightly coat with corn flour and deep fry. Drain the excess oil and serve hot with chutney of your choice.
Notes
- Corn flour is optional, this is done to add extra crispiness to the patties.
- Fry them on medium high flame. High flame will tend to brown them quickly…. low flame could break them apart… So try a small portion to check the oil temperature.
- While making the patty, make sure that you lightly roll and press gently ,so that they are loosely packed. This would make the vadais soft on the inside and crispy on the outside.
- You may either roll them into little kola/ balls or make vadai.
8 Comments
Never made this type of vadai, certainly I learn something new today. Yum to the loveable tastes and for the crunch and munch.
[…] Minced Meat Vadai […]
superb presentation. its tempting.
Hi Mullai,
I prepared this minced meat vadai last week. The first ten vada’s came out very well when i deep fried, but later it didnt come out well, broken into pieces, then i shallow fried it. Anyways taste was really good. You are rocking!!!
Mercy
Grandma makes something like this. She toasts on thosai kal as the patty is already made with cooked meat & etc. But deep frying is the BEST. I miss it…
can i shallow fry them instead of deep frying them..thank you
Mullai I think with the same dough given shape like kababas on the skewers and can grill it . Whether Iam right?
cool recipe.thankx mullai for ur great work