Karee Vadai (Meat and Lentil Fritter)

Recipe by
Total Time:
2-4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 150 g - channa dhal (yellow split pea)
  • 150 g - boneless lamb
  • 1 - small sized onion, finely chopped
  • 2 tsp - ginger garlic paste
  • 1 tsp - cumin seeds
  • 1 tsp - fennel seeds
  • 1 tsp - chilli powder
  • 1 tsp - garam masala
  • 1/2 tsp - turmeric powder
  • 1 tbsp - coriander leaves, finely chopped
  • 1/2 tbsp - lemon juice
  • As required - salt
  • Oil - for frying

How to Make Karee Vadai (Meat and Lentil Fritter)

  • Soak the channa dal in water, for 2 hours.
  • Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.
  • Add oil in a pan, add the meat pieces and cook, until the meat is completed cooked.
  • Now grind the channa dal, by adding very little water, into a thick coarse paste.
  • Once the dal looks coarsely ground, add the meat and grind it again.
  • Meat should also look like coarse pieces, in the dal.
  • Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste. Mix it well.
  • Heat oil in a pan to shallow fry.
  • Once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil.
  • Keep the flame in medium and cook it on both sides, until it looks golden brown in colour.
  • Serve the hot vadai with green chutney.
  • Recipe courtesy: Taste of Pearl City