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 for us. The recipe is very simple and you can make ahead and deep fry when needed. Some times we add soaked channa dal which is also equally good but tends to be more like beetroot masala vadai. But this recipe with pottukadalai is an instant one and is very easy to make. You may choose veggies like carrot, beetroot, cabbage or mixed… this time I’m making it with beetroot, which 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.
|2 medium sized||Beetroot ( 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)|
|1/2 teaspoon||Cumin seeds|
|1/2 teaspoon||Fennel seeds|
|10 leaves||Curry leaves (finely chopped)|
|1 tablespoon||Coriander leaves (finely chopped)|
|3 pinch||Turmeric powder|
|½ teaspoon||Red chili powder|
|3 teaspoons||Oil (for sauteing)|
|1 cup||Oil (for deep frying)|
To start with coarsely powder /ground the split roasted gram and keep aside. Wash, peel and grate the beetroot and keep them aside too.
Heat oil in a pan, splutter cumin and fennel seeds, saute the chopped onions, green chilies, ginger and garlic until slightly brown.
Add grated beetroot to the onion mixture.
Add in turmeric powder, red chili powder and salt.
Stirring frequently, cook the mixture for about 5 minutes or until all the moisture evaporates. Add some chopped coriander leaves and curry leaves. Switch off and let this mixture cool completely.
Once the mixture cools, slowly add in powdered pottukadalai / dalia and mix. Add until the dough becomes little firm and just to bind the beetroot 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. These are good plain and pair well with samabr or curd rice.
Stick in a tooth pick and serve as a party appetizer!
- Makes about 12 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 but kind of new twist to the recipe.
- 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.
- Adding fennel gives nice flavor, do include them.
- Prepared raw kolas can be refrigerated upto 5 days and you can fry them when needed.