Recipe for soya kola urundai made with soya nuggets / meal maker. Recipe for meal maker kola urundai. Easy soya nugget fritters. Step by step pictures. The fritters can be air fried for it to be a healthy.
Easy “naalu mani palagaaram” idea. Soya when ground resembles the texture of meat. I will definitely not say that it tastes like meat but it has got a very familiar bite to it. The addition of all the spices and masalas amps up the flavour of the otherwise boring meal maker. It makes for a fantastic evening snack. Do try it at home.
Take a mixie jar and add in the garlic, ginger, green chillies, fennel seeds, red chillies, fried gram (pottu kadalai), clove and fresh shredded coconut. Grind to a coarse powder. set aside.
Bring a big bowl of water to a rolling boil. Switch off the flame. Add 100 grams of meal maker (roughly about two cups) and the salt to hot water. Let it remain in the hot water for 15 minutes.
After the said time, strain the water. Wash the soya nuggets in cool water. Once cold, take handful of the nuggets and squeeze them to remove the water. Press well to take out as much moisture as possible. Repeat with the remaining nuggets. Make sure to squeeze out as much water as possible. Set aside.
Take in a mixie jar and add in the soya nuggets. Grind the soya to a coarse powder / paste. Some mixie might not grind properly. In that case, try to cut the soya into half and then grind. For some reason, round spherical things dont grind well. So cut into two and then grind. Grind in batches if necessary. Set aside.
Take a bowl and add in the chopped onions, curry leaves, mint leaves and coriander leaves. Add in the salt and garam masala. Add in the coarsely ground powder.
Add in the coarsely ground meal maker / soya.
Add in the aval / poha. Aval will help in absorbing the excess moisture. Mix well to combine. Note: If you are going to be deep frying the mixture, add in the rice flour and besan. If you are planning to air fry, you may omit adding the flours. The addition of the flour will keep the balls from disintegrating in oil when fried.
Roll the mixture into bite sized balls.
Deep Fry Method: Heat oil in a pan. Once the oil is hot, add the balls to the oil. Do not crowd the pan. Also do not touch the balls for two minutes. They are very fragile. They will break and disintegrate in oil. So after adding the balls to the hot oil, just leave it for two minutes. Do not touch, turn with a spatula.
When the kolas are golden, remove from oil and drain on paper towels.
Air fry Method: Sprinkle little oil on the balls and place them in an air fryer. Bake for 15 minutes at 200 degree celcius. Try turning the balls after 7-8 minutes. Sprinkle little oil again after 7-8 minutes.
Soya kola urundai is ready. Serve hot with hot and spicy chutney.
5 cloves garlic 1/2 inch piece ginger 3 green chillies 1 teaspoon fennel seeds 2 red chillies 2 tablespoon fried gram (pottu kadalai) 2 cloves 2 tablespoon fresh shredded coconut 2 cups meal maker / soya nuggets (about 100 grams ) 1 teaspoon salt for boiling the nuggets 1 cup finely chopped onions 2 sprigs curry leaves, finely chopped 3 sprigs mint leaves, finely chopped 3 sprigs coriander leaves, finely chopped 1 teaspoon salt 1 teaspoon garam masala 2 tablespoon poha / aval 3 tablespoon besan *see notes 1 tablespoon rice flour *see notes Vegetable oil for deep frying
Take a mixie jar and add in the garlic, ginger, green chillies, fennel seeds, red chillies, fried gram (pottu kadalai), clove and fresh shredded coconut. Grind to a coarse powder. set aside.
Bring a big bowl of water to a rolling boil. Switch off the flame. Add 100 grams of meal maker (roughly about two cups) and the salt to hot water. Let it remain in the hot water for 15 minutes.
After the said time, strain the water. Wash the soya nuggets in cool water. Once cold, take handful of the nuggets and squeeze them to remove the water. Press well to take out as much moisture as possible. Repeat with the remaining nuggets. Make sure to squeeze out as much water as possible. Set aside.
Take in a mixie jar and add in the soya nuggets. Grind the soya to a coarse powder / paste. Some mixie might not grind properly. In that case, try to cut the soya into half and then grind. For some reason, round spherical things dont grind well. So cut into two and then grind. Grind in batches if necessary. Set aside.
Take a bowl and add in the chopped onions, curry leaves, mint leaves and coriander leaves. Add in the salt and garam masala. Add in the coarsely ground powder.
Add in the coarsely ground meal maker / soya.
Add in the aval / poha. Aval will help in absorbing the excess moisture. Mix well to combine.
Roll the mixture into bite sized balls.
Deep Fry Method: Heat oil in a pan. Once the oil is hot, add the balls to the oil. Do not crowd the pan. Also do not touch the balls for two minutes. They are very fragile. They will break and disintegrate in oil. So after adding the balls to the hot oil, just leave it for two minutes. Do not touch, turn with a spatula. When the kolas are golden, remove from oil and drain on paper towels.
Air fry Method: Sprinkle little oil on the balls and place them in an air fryer. Bake for 15 minutes at 200 degree celcius. Try turning the balls after 7-8 minutes. Sprinkle little oil again after 7-8 minutes.
Notes
If you are going to be deep frying the mixture, add in the rice flour and besan. If you are planning to air fry, you may omit adding the flours. The addition of the flour will keep the balls from disintegrating in oil when deep fried.
- Author: Suguna Vinodh
5 cloves garlic 1/2 inch piece ginger 3 green chillies 1 teaspoon fennel seeds 2 red chillies 2 tablespoon fried gram (pottu kadalai) 2 cloves 2 tablespoon fresh shredded coconut 2 cups meal maker / soya nuggets (about 100 grams ) 1 teaspoon salt for boiling the nuggets 1 cup finely chopped onions 2 sprigs curry leaves, finely chopped 3 sprigs mint leaves, finely chopped 3 sprigs coriander leaves, finely chopped 1 teaspoon salt 1 teaspoon garam masala 2 tablespoon poha / aval 3 tablespoon besan *see notes 1 tablespoon rice flour *see notes Vegetable oil for deep frying
Take a mixie jar and add in the garlic, ginger, green chillies, fennel seeds, red chillies, fried gram (pottu kadalai), clove and fresh shredded coconut. Grind to a coarse powder. set aside.
Bring a big bowl of water to a rolling boil. Switch off the flame. Add 100 grams of meal maker (roughly about two cups) and the salt to hot water. Let it remain in the hot water for 15 minutes.
After the said time, strain the water. Wash the soya nuggets in cool water. Once cold, take handful of the nuggets and squeeze them to remove the water. Press well to take out as much moisture as possible. Repeat with the remaining nuggets. Make sure to squeeze out as much water as possible. Set aside.
Take in a mixie jar and add in the soya nuggets. Grind the soya to a coarse powder / paste. Some mixie might not grind properly. In that case, try to cut the soya into half and then grind. For some reason, round spherical things dont grind well. So cut into two and then grind. Grind in batches if necessary. Set aside.
Take a bowl and add in the chopped onions, curry leaves, mint leaves and coriander leaves. Add in the salt and garam masala. Add in the coarsely ground powder.
Add in the coarsely ground meal maker / soya.
Add in the aval / poha. Aval will help in absorbing the excess moisture. Mix well to combine.
Roll the mixture into bite sized balls.
Deep Fry Method: Heat oil in a pan. Once the oil is hot, add the balls to the oil. Do not crowd the pan. Also do not touch the balls for two minutes. They are very fragile. They will break and disintegrate in oil. So after adding the balls to the hot oil, just leave it for two minutes. Do not touch, turn with a spatula. When the kolas are golden, remove from oil and drain on paper towels.
Air fry Method: Sprinkle little oil on the balls and place them in an air fryer. Bake for 15 minutes at 200 degree celcius. Try turning the balls after 7-8 minutes. Sprinkle little oil again after 7-8 minutes.
Notes
If you are going to be deep frying the mixture, add in the rice flour and besan. If you are planning to air fry, you may omit adding the flours. The addition of the flour will keep the balls from disintegrating in oil when deep fried.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/soya-kola-urundai-recipe-meal-maker-fritters/
Here is the recipe for Banana Bread.
400 gms sugar *** see notes 250 gms all purpose flour (Maida) 3/4 teaspoon baking soda 3/4 teaspoon ground nutmeg 1 teaspoon salt 1 teaspoon baking powder 3 Large eggs 400 gms over ripe bananas, mashed 200 gms melted unsalted butter
Prep a pan – 8-inch round cake pan or 8½ x 4½-inch loaf pan. Butter the bottom, sides, and edges of a pan. Pour in some flour and shake it around until the pan is evenly coated, then tap out any excess flour. You can also place parchment at the bottom for easy release later.
Preheat the oven to 180 degrees Celsius.
Sift the powdered sugar, flour, baking soda, nutmeg, salt, and baking powder in a large bowl.
Whisk the eggs in a separate large bowl. Mix in the mashed bananas. Pour the egg mixture over the dry ingredients and whisk until well combined. Stir in the melted butter.
Pour the batter into the prepared pan. Bake until the cake is golden brown, about 1 hour.
Let the cake cool in the pan. Unmold and serve.
Notes
A Note on Indian Sugar – Measure the sugar. Add it to the mixie and pulse several times. Proceed as per the recipe. Indian sugar crystals are bigger and doesn’t work very well if added just like that to the recipe. So I always powder and use.
- Author: Suguna Vinodh
- Prep Time: 10 minutes
- Cook Time: 1 hour
