|250 g||Minced meat|
|1 no||Onion (finely chopped)|
|2 no||Green chilli|
|3 clove||Garlic (crushed)|
|½ inch||Ginger (crushed)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chilli|
|1 tsp||Coriander /dhania powder|
|½ tsp||Salt (or to taste)|
|10 nos||Curry leaves|
|2 stks||Coriander leaves (finely chopped)|
|4 cup||Oil (for deep frying)|
|1 cup||Split roasted gram/pottukadalai/dalia|
|1 tsp||Corn flour|
|1 pinch||Turmeric powder|
|3 tsp||Oil (for sauteing)|
1. Grind split roasted gram (pottukadalai/ dalia) to a coarse powder and keep aside.
2. Finely chop the onions, green chillies and coriander leaves , crush the garlic and ginger.
3. Cook the minced meat with a pinch of 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 chillies, crushed garlic and ginger until tender. Let cool completely.
5. Now take a wide bowl and mix ground minced meat, fried onion chilli mixture, turmeric powder, red chilli 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.
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.