TOOR DAL - HALF CUP

firstly, in a large bowl take ½ cup chana dal, ½ cup toor dal and 2 dried red chilli.

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SOAK - 2 HOURS

add enough water and soak for 2 hours.

2

SOAKED DAL - DRAIN 

drain off the dal making sure the water is drained completely.

3

COARSE PASTE

now transfer the drained dal to the mixi and blend to a coarse paste. pulse and blend to have a coarse texture.

4

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.

5

MOIST MIXTURE

squeeze and mix well until the dal is well combined with everything

6

RICE FLOUR - 2 TBSP

make a soft dough adding 2 tbsp of rice flour if the mixture is watery.

7

MOIST MIXTURE

grease hands with oil and prepare small balls, flatten the vada.

8

VADA - READY TO FRY

and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.

9

GOLDEN BROWN & CRISP

also, stir occasionally till until the dal vada turns golden and crisp.

10

READY TO EAT

finally, serve beetroot vadai hot along with masala chai.

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