Are you looking to eat healthy and do you like masala vadai, of course everyone likes masala vadai, Just add shredded beetroot to the traditional masala vadai recipe to make this chettinad speciality. It tastes like a masala vadai and is definetly a better way to eat your beets.







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Chettinad Beetroot Vadai
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: snacks
Cuisine: South Indian
Author: TryCurry
Ingredients
  • 1 cup toor dal
  • 1 cup channa dal
  • 5 red chillies
  • 2 garlic pods
  • 1 tsp fennel seeds
  • salt to taste
  • 1 cup beetroot grated
  • 1 onion chopped
  • 6 curry leaves chopped
  • 2 tbsp coriander leaves chopped
Instructions
  1. Soak the toor dal and channa dal in water for 1 hour, drain the water.
  2. Grind the dal mixture along with red chilli, garlic, fennel seeds and salt.
  3. Mix the grind paste with beetroot, onion, curry leaves and coriander.
  4. Make small balls out of the mixture and flatten them to form semi thin vadas.
  5. Fry them in oil at medium to high heat, it will take approximately 3 minutes to fry them well, do not overcrowd the pan.
  6. Serve with coriander chutney or tomato chutney




Step By Step Photo Instructions

  • Soak the toor dal and channa dal in water for 1 hour, drain the water.

 

  • Grind the dal mixture along with red chilli, garlic, fennel seeds and salt.

 

  • Mix the grind paste with beetroot, onion, curry leaves and coriander.

 

  • Make small balls out of the mixture and flatten them to form semi thin vadas.

 

  • Fry them in oil at medium to high heat, it will take approximately 3 minutes to fry them well, do not overcrowd the pan.

 

  • Serve with coriander chutney or tomato chutney
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