Beetroot vadai

Beetroot vadai, a south Indian fritter was introduced to me by my sister-in-law, Uma. Frankly, i have never heard of this recipe before. My husband loves this vadai. Back in his school days, My athai used to pack beetroot vadas in his lunch box, all of which would disappear within seconds of opening his lunch box.

Ingredients

• Beetroot 1 medium size shredded
• chana dal 1/2cup
• toor dal 1/2cup
• Red chillies 6
• fennel seeds 1tsp
• cumin seeds 1tsp
• asafoetida a pinch
• curry leaves few
• coriander leaves few
• turmeric powder 1/2tsp
• shredded coconut 2tbsp
• chopped onion 1 medium size
• salt to taste
• canola/sunflower oil 250ml

Method

• Soak toor dal, chana dal, cumin seeds, fennel seeds, red chillies in water for about an hour.
• Drain the water and grind this into a thick coarse batter. sprinkle some water to grind it
• Now, add shredded beetroot, asafoetida, turmeric powder, coriander leaves, curry leaves, shredded coconut, onions, and salt to the ground batter and mix it well.
• Heat oil in a kadai. Meanwhile, take a small portion of the batter and make flat round shapes of this dumpling using your palm. Deep fry this in oil. Keep turning the vadas both the sides so that it gets cooked well. Yummy beetroot vadai is ready. serve it with some love :)