Chicken vadai / Chicken vada / Chicken keema vadai

Preparation time : 10 minutes 

Soaking time :  2 hours

Cooking time : 15 minutes

Makes : 15 - 20 small vadai

Ingredients : ( 1 cup = 240 ml )

• Chana dhal - 1 cup
• Dried green peas - 1/2 cup
• Cinnamon - 1 inch
• Cardamom - 3 pods
• Cloves - 2 
• Dry red chillies - 3
• Garlic - 2 pods 
• Ginger - 1 inch
• Coconut - 1/4 cup
• Carrot - 1/2 cup finely chopped 
• Chicken minced - 1 cup
• Onion - 1/2 cup finely chopped 
• Green chillies - 2 finely chopped
• Coriander leaves - few 

Method :

1. Soak chana dhal and dried peas separately for 2 hours. Strain the water completely and keep aside.
2.  In a mixer jar, add cinnamon, cardamom, cloves, ginger, garlic and dry red chillies. Grind to coarse.
3. Add coconut grind finely without adding water. Keep aside.
4. Take chana dhal, grind to coarse and keep aside.
5. Grind green peas to coarse and keep aside.
6. Take large bowl, add grinded chana dhal, grinded green peas, carrot, grinded coconut mixture, minced chicken, onion, green chillies, coriander leaves and salt. 
7. Mix and combine all together and take a small portion and make as small vadai.
8. Drop in hot oil and fry on medium flame. Cook till it turns nice golden brown in colour. 
9. Drain excess oil on paper towel and serve hot.

Step by step pictures of making chicken vadai :

Soak chana dhal for 2 hours. Strain water and keep aside 

Soak dried green peas for 2 hours. Strain water and keep aside 

In a mixer jar, add cinnamon, cardamom, cloves and dry red chillies 

Add garlic and ginger

Grind to a coarse 

Add coconut 

Grind finely without adding water and keep aside 

Coarsely grind chana dhal and keep aside 

Coarsely grind green peas and keep aside 

Take a large bowl, add grinded chana dhal

Add grinded green peas 

Add carrot 

Add grinded coconut mixture 

Add minced chicken 

Add onion, green chillies and coriander leaves 

Add salt 

Mix and combine all together 

Take a small portion 

Make as small vadai 

Drop in hot oil and fry on medium flame 

Fry till its nice golden brown in colour 

Drain excess oil on paper towel 

Serve hot