|2 nos||Beetroot (medium size)|
|2 nos||Onions(chopped finely)|
|5 stks||Coriander leaves (chopped )|
|2 stks||Curry leaves (chopped)|
|3 cup||Oil (for deep frying)|
|½ cup||Channa dhal|
|½ cup||Tur dhal|
|4 nos||Red chillies|
|1 T||Fennel seeds|
|1 T||Cumin seeds|
|¼ tsp||Asafoetida powder|
|1 tsp||Salt (as per taste)|
1.Soak the Dhal(Channa dhal and Tur dhal) in water for 2-3hrs.Grind all the ingredients from table-2(Ingredients are shown in the above picture)along with salt to a slightly coarse batter adding minimal water if required.
2.Grate the beetroots using a cheese grater or a normal grater.After grating,squeeze out the water from the grated beetroots to the maximum extent possible.The squeezed extract can be used for making soups if preferred ,without wasting.
3.Chop the onions,coriander leaves and curry leaves to a fine consistency.Mix all the ingredients as shown in the above picture(Beetroot,ground mixture from table-2,along with onions,coriander leaves and curry leaves).Check for salt and add to the mixture if required.
4.Heat sufficient oil for deep frying in a kadai.Take a small amount of batter(Shown above),squeeze the batter every time,to ensure that there is no water content in the mix, flatten it out in the palm or on a plastic wrap/sheet.when the oil is hot enough,drop the vadas slowly and carefully into the oil and fry until it turns golden brown in color. Drain the excess oil using a paper towel.
Beetroot Vadai is best eaten hot(straight after deep frying).Once it cools down it might turn a bit soft.The crispness of it can be enjoyed when it's hot.
Serve the snack with a piping hot cup of Masala tea!!!!
1.After mixing all the ingredients fry them immediately to avoid excess oil consumption.
2.Do not keep the batter for a long time b'se in this particular recipe water keeps oozing out.
3.You will not get the vada consistency if the batter is watery.The moment you drop them in the oil they would break into small pieces.So pls enusre that the water is squeezed out completly.