Beetroot Vadai

This is one of  the deep fried snack which is probably healthy as beetroot can be sold in this way for sure :).You can sneak in other veggies like snake gourd,cabbage,or anything remaining that you might want to finish. And it goes without saying that any shallow/deep fried snack is always a hit :). Now off to the recipe.

Beetroot Vadai

Ingredients

Serves - Makes around 25 vadais
Spice Level - Quite Spicy

Beetroot - 2 medium, grated.
Toor dal - 1/2 cup
Channa dal - 1/2 cup
Onion - 1 big, finely chopped
Dry Red chilli - 7
Curry Leaves - 3 sprig
Ginger-Garlic paste - 1 Tspn
Hing - a pinch
Turmeric - a pinch
Salt - as per taste
Cumin - 1 Tspn
Saunf - 1 Tspn
Oil for shallow frying.


Method

Soak toor dal, channa dal,red chilli, jeera and saunf in 1 cup of water for 20 minutes. Drain the water and grind it to a paste.It shouldn't be too coarse or either too smooth,somewhere midway. Use only 4-5 Tbspn of water while grinding. Using too much water will result in the vadais absorbing too much oil.It is fine if a few pieces of dal are not fully ground.Now add the grated beetroot, chopped onion, hing, curry leaves,turmeric and salt with this paste and mix well.

Heat about 1/2 to 1 cup oil in a kadai. Once the oil is quite hot, move the flame to sim. Pinch small lemon sized balls of the mix, flatten them on your palm and drop in oil.Fry it for two minutes on low flame and move the flame to medium.Fry until both sides are done well.

Server hot with green chutney as a snack with masala chai. Nothing can beat this kind of snack. :)

Notes

1.While frying make sure,both the insides and outsides of the vadai are done well. If the oil is too hot, the outsides will brown faster,but it will still be undercooked inside.On the other hand if the flame is too low, the vadai will absorb too much oil.So take care while frying.


Print this Post