Jul 8, 2008

Beetroot Vadai

This recipe I got from Solai's True Chettinad Kitchen. I first tried this with carrot. It also came out well. Here is the recipe with beetroot.

Ingredients:-
  1. Beetroot - 1/2 cup
  2. Onion - 1/4 cup
  3. Channa dhall - 1/2 cup
  4. Toor dhall - 1/2 cup
  5. Urad dhall - 1/4 cup
  6. Raw rice - 2 tbsp
  7. Red chillies - 2
  8. Green chillies - 1
  9. Asafoetida powder - a pinch
  10. Curry leaves - few
  11. Fennel seeds - 1 tsp
  12. Salt to taste
  13. Oil - to deep fry
Soak the ingredients 3,4,5,6,7 & 8 for half an hour. Shred beetroot nicely and keep it aside. Chop onions finely. After half an hour, grind the soaked ingredients coarsely without adding much water. Mix the shredded beetroot and onion, curryleaves, fennel seeds, salt, asafoetida powder and mix every thing well. Pre heat oil in a pan, make small vadas from the mixture and deep fry it until it becomes golden brown. Serve it hot with chutney.
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