When I recently saw this recipe on Priya’s space, I had bookmarked it right away. I have never heard of these kola urundais before but was very tempted to make them because of its flavor. Also I am big fan of Chettinad Recipes and this happens to be one. The kola urundai is very often made with minced meat, but this is the vegetarian version of it. I had made them yesterday as a snack and thankfully I was able to keep a few for taking pictures. My husband and boys were totally on it and a batch of it was eaten even before I got to it.
The only change I did from Priya’s recipe is that I skipped the onions. I had no reason to skip the onions, but just forgot to add it. I did not miss the onions though and was perfectly fine without it. If you prefer, you can add sautéed onions to the dough and then fry them.
Also it was quite hard for me to mash the vaazhakkai (raw banana) with hand, in spite of cooking it really well. So I ground them in the mixer along with the spice mixture. That gave me a nice homogenous mixture which was easy to work with. This was a perfect bite size appetizer as it did not even need any sauce to dip into.
Preparation time – 15 minutes
Cooking time – 30 minutes
Difficulty level – easy
Recipe adapted from – Priya’s Versatile Recipes
Ingredients – Makes around 18 small urundais
- Vaazhakkai / Raw banana – 2
- Pottukadalai / fried gram – ½ cup
- Poppy seeds – 1 tsp
- Garlic – 2 cloves
- Coconut – 4 tbsp (grated)
- Red chilies – 4
- Fennel – 1 tbsp
- Salt – to taste
- Oil – to deep fry