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Crispy on the outside, soft and savory on the inside, these authentic Kerala-style meat fritters are an irresistible snack. Made with a flavorful minced meat and lentil mixture, they are perfect for tea time or as an appetizer.
For 4 servings
Soak and Prepare the Dal
Cook the Meat Filling
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Crispy on the outside, soft and savory on the inside, these authentic Kerala-style meat fritters are an irresistible snack. Made with a flavorful minced meat and lentil mixture, they are perfect for tea time or as an appetizer.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 524.52 calories per serving with 24.51g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Grind the Dal Mixture
Combine the Vada Mixture
Shape and Fry the Vadas
Serve
You can easily substitute the minced beef with minced mutton (goat), chicken, or even turkey. Adjust cooking time accordingly.
For a vegetarian alternative, replace the minced meat with crumbled paneer, mashed potatoes, or finely chopped mushrooms. Sauté them with the same spices.
Increase the number of green chilies or add a pinch of black pepper powder to the mixture for an extra kick of heat.
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves to the vada mixture for a fresh, aromatic flavor.
The combination of minced meat and chana dal makes these vadas a great source of protein, which is essential for muscle repair, growth, and overall body function.
Using red meat like beef or mutton provides a good amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The recipe includes spices like turmeric, ginger, and fennel, which are known for their anti-inflammatory and digestive properties, adding health benefits along with authentic flavor.
One serving of Irachi Vada, which is approximately 3 vadas, contains around 520 calories. This is an estimate and can vary based on the type of meat used and the amount of oil absorbed during frying.
Irachi Vada is a high-protein snack due to the meat and lentils. However, it is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as a special treat rather than a daily food.
While deep-frying gives the most authentic crispy texture, you can try air-frying them. Brush or spray the vadas with oil and air-fry at 190°C (375°F) for 15-20 minutes, flipping halfway through. They will be less crispy than the fried version but a healthier alternative. Baking is not recommended as they may turn out dry.
This usually happens if the dal was not drained properly or the meat filling was not cooled. To fix it, you can add a tablespoon or two of rice flour or roasted gram flour (besan) to help bind the mixture. You can also refrigerate the mixture for 30 minutes to help it firm up.
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain their crispiness. Avoid microwaving as it will make them soggy.
Irachi Vada is traditionally served as a tea-time snack (nalumani palaharam) in Kerala. It pairs wonderfully with a hot cup of chai, coconut chutney, or simple tomato ketchup.