Mutton Vadai is a flavorful South Indian snack made with minced mutton (keema), lentils, and aromatic spices, deep-fried to golden perfection. This dish pairs wonderfully with coconut chutney or a spicy dipping sauce, making it an excellent choice for evening snacks or as a starter for special occasions.
Total Cooking Time: 30 minutes
✔ Preparation Time: 15 minutes
✔ Cooking Time: 15 minutes
✔ Servings: 4
✔ Difficulty Level: Easy
Ingredients:
- 200g minced mutton (keema)
- 2 tbsp gram flour (besan)
- ½ cup chana dal (split Bengal gram)
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- ¼ tsp asafoetida (hing)
- ½ tbsp garlic paste
- 1 tsp ginger paste
- Handful of coriander leaves (chopped)
- 1 small onion (finely chopped)
- 1 tsp garam masala
- To taste: red chilli powder and salt
- Handful of curry leaves
- As required: water
- Oil for deep frying
Step-by-Step Instructions:
Step 1: Prepare the Lentil Base
- In a large bowl, mix chana dal, fennel seeds, cumin seeds, and green chilies.
- Add water and soak the lentils for 45 minutes.
- Once soaked, drain excess water and grind the dal into a coarse paste.
Step 2: Prepare the Mutton Mixture
- Add the minced mutton (keema) to a grinder and blend it into a thick paste.
- In a separate bowl, mix gram flour, asafoetida, and garam masala.
- Combine curry leaves, chopped onions, coriander leaves, ginger-garlic paste, and salt in another bowl.
Step 3: Form the Vadai
- Mix all the prepared ingredients together in a large mixing bowl.
- Shape the mixture into small balls and flatten them into disc shapes to form vadai.
Step 4: Fry Until Golden & Serve
- Heat oil in a deep frying pan.
- Gently drop the vadai into the oil and fry until they turn crispy and golden brown.
- Remove and drain excess oil on tissue paper.
- Serve hot with coconut chutney, mint chutney, or tomato ketchup.
