Mutton Masala Vadai brings together the best of two worlds – tender minced mutton and crispy lentil fritters. This recipe takes the classic South Indian vadai and gives it a meaty twist. The Bengal gram dal base gets extra flavor from the spiced mutton keema, making each bite a perfect balance of crispy exterior and soft, flavorful interior.
About the Recipe
This recipe puts a spin on traditional vadai by adding mutton keema to the mix. The Bengal gram dal provides a nutty base, while the mutton adds richness and depth. Fresh curry leaves, coriander, and aromatic spices create layers of flavor. It’s an excellent party snack that’s both filling and tasty.
Why You’ll Love This Recipe
You’ll love how these vadai turn out crispy on the outside but stay soft inside. The mixture of dal and mutton creates an interesting texture that’s different from regular vadai. The recipe is straightforward – just soak, grind, mix, and fry. The spices and herbs make your kitchen smell amazing while cooking. Plus, these vadai are perfect for making ahead and serving later.
Mutton Masala Vadai Keema Masala Vadai
Cooking Tips
– Grind the dal to a coarse paste, not too fine
– Make sure the oil is hot but not smoking before frying
– Keep the vadai size consistent for even cooking
– Pat the mutton dry after cooking to avoid excess moisture
– Don’t overcrowd the pan while frying
Serving and Storing Suggestions
Serves 4-6 people (makes about 15-18 vadai)
Total time: 5-7 hours (including soaking time)
Serve hot with mint chutney or tomato sauce
Store in an airtight container for up to 2 days
Reheat in a pan or oven before serving
Similar Recipes
- Vegetable Masala Vadai
- Chicken Keema Cutlets
- Mutton Shammi Kebab
Nutrient Benefits
Bengal gram dal provides protein and fiber, while mutton adds iron and B vitamins. The spices like black pepper have anti-inflammatory properties. Curry leaves are rich in antioxidants. This snack offers a good balance of proteins and carbohydrates, making it more nutritious than many other fried snacks.
Mutton Masala Vadai (Keema Masala Vadai)
Ingredients
- 200 gms Bengal Gram Dal
- 150 gms Mutton Kheema (boneless)
- 100 gms Onions (finely chopped)
- 500 to 600 ml Water (about 2 1/2 cups)
- 3/4 tsp Saunf
- 3/4 tsp Black Peppercorns
- Curry Leaves (few(
- Coriander Leaves (few, chopped)
- 1/2 tsp Turmeric Powder
- Salt as per taste
- Oil as required
Instructions
- Soak the dal in enough water for 4 to 6 hours or overnight.
- Wash the mutton keema and keep aside.
- Heat a large pan over medium flame.
- Add the keema, salt, turmeric powder and mix well.
- Pour the water and stir well.
- Simmer until all water has evaporated and remove from flame.
- Allow the mutton to cool.
- Drain water from the dal and grind to a coarse paste with saunf and peppercorns.
- Add onions, salt, coriander leaves, curry leaves and mutton to the ground dal.
- Mix well.
- Make small balls and flatten them to small discs.
- Heat oil in a deep frying pan.
- Fry the prepared vadais on both sides until golden brown.
- Remove and drain excess oil.
- Serve as a snack with chutney or sauce.
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