Meal Maker Kola Urundai, a very famous chettinad style kola urundai recipe tried with soya chunks for the vegetarians. For non-vegetarian version, try with chicken / mutton. I had already the recipe for Chicken Kola Urundai with curry. This one is low fat fritters which are made using paniyaram pan. Each ball takes only 1 or 2 tsp oil. I have not tried baking them, but will share the method here if I did. Do not deep fry them as I have not used any flour or potatoes for binding. Follow the method mentioned below and try this guilt free snack. I have used organic coconut oil. Use either gingelly oil, groundnut oil or coconut oil for the best taste. If you try the recipe, do share your feedback with us or email us.
other recipes made using soya chunks,
Soya Chunks Kola Urundai
Meal Maker Kola Urundai, a very famous chettinad style kola urundai recipe tried with soya chunks for the vegetarians.
Author: Preeti Tamilarasan
Recipe type: Starter, Side, Snacks
Cuisine: South Indian
- 50 gms Soya Chunks
- 1 medium sized onion – finely chopped
- ¼ cup chopped coconut flakes
- ¼ cup pottukadalai / roasted chutney gram
- 1 tsp ginger-garlic paste
- 1 tbsp fennel seeds / saunf
- ½ tsp cumin powder / jeera
- 5-6 dry red chilies
- 2 cloves
- ¼ cinnamon stick
- 10-15 curry leaves
- salt to taste
- Please check the instructions below with step by step photos.
How to prepare Soya Chunks Kola Urundai,
- Soak soya chunks in warm water for 10 mins. Squeeze out the water from chunks. There should be no water left in soya chunks. Blend them in a mixer to prepare soya keema. Keep it aside. Grind all the above mentioned ingredients including soya chunks in a mixer to coarse paste. Transfer to a mixing bowl. Close and keep aside for 10 mins.
- Make small balls of the paste and keep aside. Heat paniyaram pan and grease with little oil. Add 1 tsp oil in each cups of pan and drop the balls in each cups. Fry them evenly on all the sides by rotating with the help of a needle like wooden stick.
- Keep the flame to low-medium and cook, otherwise the outer layer will get cooked soon and the inner part remains uncooked. For each batch, it took 15-20 mins to cook. Serve them hot with coconut chutney or tomato-chili sauce.