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Monday, October 3, 2011

Beetroot Vadai (Fritter snack)

I made this crispy tasty channa dhal and beetroot vadai. I ate this vadai in my sister’s house. It was very crispy and tasty, so I got the recipe from her and exactly followed it, and it came out well. For more info on Vada

                        Beet root vadai
Channa dhal 1 cup
Fennel seeds 1/2 tsp.
Ginger 2”
Red chili 2
Beetroot 1
Onions 1
Coriander leaves 1 bunch
Salt to taste
Turmeric powder 1/4 tsp.
Asafetida a pinch

  1. Soak channa dhal for 45 minutes to 1 hour.
  2. Set aside 1 full spoon of channa dhal. Take the remaining channa dhal, fennel seeds, red chili, and ginger and grind them coarsely in a blender or mixer grinder.
  3. Finely chop onions and coriander leaves. Grate the beetroot.
  4. Now mix all of the above with the 1 full spoon channa dhal that was set aside, turmeric powder, asafetida, and salt.
  5. Make small balls and flatten them.
  6. Pour oil in a kadai (or wok). When the oil is hot drop the flattened balls into the oil carefully and cook until it turns golden brown in color.
  7. Serve hot with green chutney or coconut chutney.

Beet root vadai 1
I’m sending this recipe to
Anu's healty kitchen , A Girl's Diary.., Tickling Palates, Ohtastensee and Torview

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