Beetroot Vadai ~ Guest post from Malar's kitchen
Edit

Beetroot Vadai ~ Guest post from Malar's kitchen

I am Malar. I am from Madurai in India. Cooking has become my passion in the past few years, especially after marriage. Near mom, I never tend to enter kitchen but now I need to. I started to enjoy cooking and it is a great relaxation. Blogging started just for fun in February 2014, which turned me to be a serious blogger!!! I started learning a lot of tips from co bloggers which is totally exciting. Cooking is an art, I believe. You can find Indian style recipes and some fusion recipes in my blog
Do visit me at Malars Kitchen. You can get in touch with me in Facebook
This is one of my favorite vadai. Very rich in protiens, as we use lentils

Beula Pandian Thomas

Ingredients

  1. 1 ⁄ 2 cups Beetroot : grated
  2. 1 ⁄ 2 Onion red onion large :
  3. 1 ⁄ 2 cups Toor dal :
  4. 1 ⁄ 2 cups Channa dal :
  5. 1 teaspoon Fennel seeds :
  6. 1 ⁄ 4 teaspoons Asafoetida :
  7. 1/8 teaspoon Turmeric powder :
  8. 1 teaspoon Salt :
  9. 6 to 7 Red Chili :
  10. Oil : for deep frying

Method

  1. Blank step
    Add Photo

    Soak Toor dal and Channa dal in water for 1 hour

  2. Blank step
    Add Photo

    Peel the skin of beetroot and grate it fine

  3. Blank step
    Add Photo

    Chop onions

  4. Blank step
    Add Photo

    Drain water and grind these two to a coarse paste without water ( if needed add 1 teaspoon

  5. Blank step
    Add Photo

    Water) Don’t grind it too smooth

  6. Blank step
    Add Photo

    Mix fennel seeds, asafoetida, salt, red chili (broken to pieces) and the grated beetroot with the

  7. Blank step
    Add Photo

    Dal

  8. Blank step
    Add Photo

    Since beetroot has some water content, when we fry the vadai it will drink up more oil

  9. Blank step
    Add Photo

    So I prefer to store it in refrigerator for at least 1 hour and then prepare the vadai

  10. Blank step
    Add Photo

    After 1 hour, take out the vadai batter. Make small round patties and keep aside

  11. Blank step
    Add Photo

    Heat oil in a pan for frying. Make sure it is in medium hot. It should not be too hot, as well not

  12. Blank step
    Add Photo

    Yet heated up

  13. Blank step
    Add Photo

    Just to ensure, make a very small ball from the batter and throw it in the oil, it should come up

  14. Blank step
    Add Photo

    Immediately. This means oil is ready now for frying

  15. Blank step
    Add Photo

    Slowly add the patties and fry it. To know when it is done, the sound of oil should come down

  16. Blank step
    Add Photo

    Remove from heat and place it in paper towel to soak up extra oil. Then serve it

  17. Blank step
    Add Photo

    Hope you liked my post dear friends

  18. Blank step
    Add Photo

    Once again Thanks Beula for the opportunity

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap