Beetroot Vade

Ingredients list for Beetroot Vade

• 1 large Beetroot boiled and peeled
• 2 medium Onions
• 1 cup Split Bengal gram (chana dal) soaked for 4 hours and drained
• 1 inch Ginger peeled and sliced
• 4-5 Garlic cloves
• 2 Dried red chillies broken
• 1 teaspoon Fennel seeds (saunf)
• 10-12 Curry leaves
• to taste Salt
• 2 tablespoon Rice flour
• for deep-frying Oil

Method

1. Grate beetroot into a bowl. Roughly chop onions.
2. Grind Bengal gram, ginger, garlic, dried chillies, fennel seeds, curry leaves, salt and 2 tbsps water to a coarse mixture.
3. Add the ground mixture to the beetroot. Add onions and rice flour and mix well.
4. Heat sufficient oil in a kadai.
5. Dampen palms with water, divide the beetroot mixture into equal portions and pat them with finger tips into round vadas.
6. Deep-fry vadas in hot oil till brown and crisp on both sides. Drain on absorbent paper.
7. Transfer the vadas on a serving plate and serve hot.

Nutrition Info