Yam | sennai kizhangu (grated) 1/2 cup Coconut grated 1/2 cup Red chilli 2-3 Pottu kadalai | Roasted gram | Chutney dal 1/2 cup Fennel seeds 1/4 tsp Onion 1 Salt as needed Oil for deep frying.
Grate a small piece of yam.
In a pan add 1 tsp of oil and saute the yam until the moistures leaves. This is very important. Else will be watery while making urundais. Keep all ingredients ready.
Grind it in the mixie . Do not add water while grinding. Let it be slightly coarse. It should be thick. Chop onions finely and add to this and mix the dough. I didn’t add onions as i forgot
Make into small lemon sized balls. Heat oil and when it is hot, bring it to medium and fry the urundais in batches. Do not fry in high heat as it will not cook inside.
Enjoy this as a snack or can have with rice and rasam too. I had with Kathrikkai puli kuzhambu.
Notes:
Δ
