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beetroot vadai recipe
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5 from 62 votes

beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters

easy beetroot vadai recipe | beetroot masala vada | chettinad beetroot lentil fritters
Course Snack
Cuisine tamil nadu
Keyword beetroot vadai recipe
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 2 hours
Servings 11 vadai
Author HEBBARS KITCHEN

Ingredients

  • ½ cup chana dal
  • ½ cup toor dal
  • 2 dried red chilli
  • water for soaking
  • 1 cup beetroot grated
  • ½ onion finely chopped
  • 3 tbsp coriander finely chopped
  • 2 chilli finely chopped
  • ½ tsp ginger paste
  • few curry leaves chopped
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • ¾ tsp salt
  • 2 tbsp rice flour
  • oil for frying

Instructions

  • firstly, in a large bowl take ½ cup chana dal, ½ cup toor dal and 2 dried red chilli.
  • 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.
  • 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.
  • make a soft dough adding 2 tbsp of rice flour if the mixture is watery.
  • grease hands with oil and prepare small balls, flatten the vada.
  • 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.
  • finally, serve beetroot vadai hot along with masala chai.