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Crispy, savory fritters packed with spiced minced mutton and crunchy chana dal. This South Indian snack is a meat lover's dream, perfect with a cup of chai or as an appetizer.
Prepare the Chana Dal
Cook the Mutton Keema
Grind the Dal and Make the Vada Mixture
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Crispy, savory fritters packed with spiced minced mutton and crunchy chana dal. This South Indian snack is a meat lover's dream, perfect with a cup of chai or as an appetizer.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 584.09 calories per serving with 22.16g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Vadas
Fry the Vadas
Serve
For a lower-fat option, shallow fry the vadas in a pan with a few tablespoons of oil or cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Replace the mutton keema with 200g of crumbled paneer or soya granules (soaked and squeezed dry) to make a delicious vegetarian vada.
You can substitute mutton keema with finely minced chicken or turkey for a lighter alternative.
Both mutton and chana dal are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a rich source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Chana dal contributes dietary fiber to this dish, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Vadas usually break for two main reasons: too much moisture in the mixture or not enough binding. Ensure your chana dal is well-drained and the keema is cooked until completely dry. If it still feels loose, you can add an extra tablespoon of rice flour or besan (gram flour) to bind it better.
Yes, you can prepare the mixture, cover it tightly, and refrigerate it for up to 24 hours. However, do not add the chopped onions until you are ready to fry, as they release water and can make the mixture soggy over time. Shape and fry just before serving for the best taste and texture.
The key to crispy vadas is a coarse dal texture, minimal moisture, and adding a binding agent like rice flour. Also, ensure you fry them on a steady medium heat until they are a deep golden brown. Double frying (frying once, letting them cool, and then frying again briefly) can also make them exceptionally crispy.
Mutton Keema Vada is a good source of protein and iron from the mutton and dal. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a special treat or snack. For a healthier version, consider shallow frying or air frying.
One serving of Mutton Keema Vada, which is approximately 4 pieces (150g), contains around 480-520 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the mutton.