Categories: Idli
Ingredients
- For vadai:
- Ground meat- 200 g
- Chana dhal- 100 g
- Dried red chilly- 2
- Fennel seeds- 1/2 tsp
- Curry leaves- 5 leaves
- Coriander leaves- 1 stalk
- Garam masala- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Oil for frying
- Salt to taste
- For the gravy:
- Onion- 1 big sized sliced finely
- Tomato- 1 big sized chopped finely
- Ginger garlic paste- 1/2 tbsp
- Chilly powder- 1/2 tsp
- Coriander powder- 1 1/2 tsp
- Garam masala- 1/2 tsp
- Green chilly- 1
- Mint Leaves- 1 stalk
- Coriander leaves- 2 stalk
- Coconut milk- 100 ml
- Oil- 1 tbsp
- Salt to taste
- For Seasoning:
- Cinnamon Stick- 1/2 inch stick
- Bay leaves- 1
- Fennel seeds- 1/2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- 1 stalk
Directions
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Prepare the vadai:
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Soak the chana dhal in water for 2 hours. Grind into a coarse paste along with dried chilly, fennel, curry leaves and coriander leaves. Add the ground chana dhal along with ground meat, salt and garam masala, mix it well.
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Heat oil in a kadai enough for deep frying. Drop a small portion of mixture in the oil and check if it’s hot enough for frying. If the mixture comes to the top sizzling, then the oil is ready to fry.
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Make small patties of the mixture. Drop 2 to 3 at a time and deep fry until they look golden brown.
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Prepare the gravy:
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Heat the oil in a pan, add the mustard seeds, when they start spluttering, add the seasoning ingredients one by one. Then add the onion and ginger garlic paste, saute well. Keep the heat in medium to low, cover the pan and cook until the onion looks completely soft and light brown in colour. Now add the tomatoes, saute well, cover the pan and cook until the tomatoes go soft.
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Add chilli powder, coriander powder and mix well. Then add half cup of water and cover the pan, cook in medium heat for 5 minutes.
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Crumble the vadas and add it to the gravy. Add the chopped mint and coriander leaves and mix well. Finally add the coconut milk, green chilly and salt to taste. Let it cook for another 10 minutes until oil separates and floats on top. Take it off from heat, sprinkle with chopped coriander leaves on top. Serve warm with idli’d or dosas.