TOOR DAL - HALF CUP
firstly, in a large bowl take ½ cup chana dal, ½ cup toor dal and 2 dried red chilli.
SOAK - 2 HOURS
add enough water and soak for 2 hours.
drain off the dal making sure the water is drained completely.
now transfer the drained dal to the mixi and blend to a coarse paste. pulse and blend to have a coarse texture.
BEETROOT - 1 CUP
add 1 cup beetroot, ½ onion, 3 tbsp coriander, 2 chilli, ½ tsp ginger paste, few curry leaves, 1 tsp cumin, pinch hing and ¾ tsp salt.
squeeze and mix well until the dal is well combined with everything.
RICE FLOUR - 2 TBSP
make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
VADA - READY TO FRY
grease hands with oil and prepare small balls, flatten the vada
DEEP FRY - HOT OIL
and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
also, stir occasionally till until the dal vada turns golden and crisp.
READY TO EAT
finally, serve beetroot vadai hot along with masala chai.