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A classic Chettinad delicacy, these vegetarian 'meatballs' are made from raw plantain, coconut, and a fragrant blend of freshly ground spices. Crispy on the outside and tender on the inside, they make for an unforgettable appetizer or side dish.
For 4 servings
Cook the Plantain
Sauté the Aromatics
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A classic Chettinad delicacy, these vegetarian 'meatballs' are made from raw plantain, coconut, and a fragrant blend of freshly ground spices. Crispy on the outside and tender on the inside, they make for an unforgettable appetizer or side dish.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 320.84 calories per serving with 3.77g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Create the Mixture
Shape the Urundai
Deep Fry to Perfection
Serve
For a lower-fat version, bake the urundai. Preheat your oven to 200°C (400°F), arrange them on a lined baking sheet, brush with oil, and bake for 20-25 minutes, flipping halfway, until golden.
Preheat your air fryer to 180°C (360°F). Place the urundai in the basket in a single layer, spray with oil, and air fry for 12-15 minutes, shaking the basket halfway through, until crisp.
Incorporate 1/4 cup of finely chopped carrots or boiled green peas into the mixture for added texture, color, and nutrition.
Raw plantains are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Unripe plantains contain resistant starch, which acts like soluble fiber. It feeds the beneficial bacteria in your gut and can improve insulin sensitivity.
Plantains provide important minerals like potassium, which is vital for controlling heart rate and blood pressure, and magnesium, which supports muscle and nerve function.
One serving of 4 urundai contains approximately 280-320 calories, primarily from the plantain and the oil used for deep-frying. Baking or air-frying can significantly reduce the calorie count.
It can be part of a balanced diet. Raw plantain is a good source of fiber and resistant starch. However, since this version is deep-fried, it's high in fat and calories. For a healthier alternative, consider baking or air-frying them.
Yes, this recipe is naturally vegan and dairy-free as it uses only plant-based ingredients.
This usually happens if the plantain is over-boiled and has too much moisture, or if there isn't enough binding agent. Ensure you use the specified amount of roasted gram flour. Also, make sure the oil is hot enough before you add the balls and avoid overcrowding the pan.
They are excellent as a standalone appetizer with coconut chutney, mint chutney, or tomato ketchup. They also pair well as a side dish with South Indian meals like sambar rice, rasam rice, or curd rice.