Beetroot vadai recipe – Chettinad special beetroot vadai recipe with step-by-step pictures.

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 Preparation Time : 10  mins + soaking time 1 hr | Cooking Time : 20 Mins | Serves: 20 vadas approx

   Channa dal 1/2 cup    Toor dal 1/2 cup    Fennel seeds| sombu 1 tsp    Red chili 3-4    Beetroot 1 cup (grated)    Onion  2    Salt as needed    Curry leaves to taste    Oil for deep frying       Â

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Method with step-wise pictures:

  • Soak both the dals for at least 1 hour along with red chili.
  • Grind along with fennel seeds(sombu)and red chili into a coarse paste.
  • Do not add water while grinding the dals. Just sprinkle a tsp of water if you need it.
Beetroot vadai recipe - 1
  • Mix nicely for an even mixing of spices.
  • Add the grated beetroot, chopped onions, and salt just before making vadais.
  • Mix well.
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  • Heat oil in a pan.
  • Take lemon sized portion of the dough.
  • Flatten a small portion of the vada batter and flatten it.
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  • Carefully drop into oil.
  • Always fry keeping the flame in medium.
  • Repeat this for rest of the batter. Take out them when the oil sound subsides.
  • Drain in a kitchen towel.
Beetroot vadai recipe - 4
  • Enjoy hot vadais with a cup of coffee or tea.

Note:

  1. A few tbsp of grated coconut can be added while grinding the dal.
  2. Always grind the dal in small batches if making it in bulk.
  3. If you are making it in bulk, add the beetroot and onions in small portions, or else it will ooze out water.
  4. Beetroot vadai pairs well with curd rice and any South Indian meal.
BEETROOT VADAI RECIPE - 5