Beetroot Vada

Chana dal vadas are a popular South Indian snack. When beetroot is added to the ground chana dal mixture, it not only adds its lovely colour but also the nutrients present in it. A perfect snack to have with cups of hot tea. It is crisp, it is tasty and ever so easy to make.

By Sanjeev Kapoor 19 Sep 2024 in Recipes Snacks and Starters

New Update

Main ingredients	Beetroot, Split Bengal gram (chana dal), Dried red chillies, Curry leaves, Crushed black peppercorns, Fennel powder, Ginger, Fresh coriander leaves, Onion, Rice flour,
Cuisine	South Indian
Course	Snacks and starters
Prep time	6-6.5 hours
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Others	Vegetarian

Ingredients

¾ cup grated beetroot
1½ cups Bengal gram (chana dal), soaked with 6-8 dried red chillies for 5-6 hours and drained
10-12 curry leaves, shredded
1 teaspoon crushed black peppercorns
1 teaspoon fennel (saunf) powder
1 tablespoon finely chopped ginger
2 tablespoons chopped fresh coriander leaves
1 medium onion, finely chopped
Salt to taste
¼ cup rice flour
Oil for deep frying
Filter coffee to serve

Method

Put drained Bengal gram and dried red chillies in a mixer jar and grind to a coarse paste.
Transfer the paste into a large bowl, add curry leaves, crushed black peppercorns, fennel powder, ginger, coriander leaves, onion, grated beetroot and salt and mix till well combined.
Add rice flour and mix.
Heat sufficient oil in a kadai.
To make vada, take small portions of the mixture and shape it into a ball. Flatten it lightly.
Gently slide in a few vadas at a time and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange the vadas on a serving plate and serve hot with filter coffee.

#Onion #Split Bengal gram (chana dal) #Rice flour #Crushed black peppercorns #Fennel powder #Beetroot #Ginger #Fresh coriander leaves #Curry leaves