Beetroot vadai | Beetroot Masala Vada | Beetroot bengal gram Fritters-Video

Cuisine Style: India | Preparation & Cooking Time: 25 minutes | To Serve: 3 | Take with: Green chutney, Tomato chilli sauce, coconut chutney | Type: Snacks

Ingredients

• Bengal gram [channa dal]– 1 cup
• Beetroot – ¼ cup or 4 tbsp [finely grated]
• Rava [semolina] or aval– ½ tbsp
• Sambar onion [shallots] – 6 to 7 [finely chopped]
• Dry red chilli – 2 to 3
• Garlic – 4 cloves [chopped]
• Ginger – 2 tbsp [chopped] or ½ inch piece
• Fennel seeds – 1 tbsp
• Coriander leaves – 3 springs or 4 tbsp [finely chopped]
• Salt to taste
• Oil for deep frying [ground nut oil or sunflower oil]

Preparation Method

• Wash & soak bengal gram for 2 to 3 hours. Then wash & drain water.
• Add garlic, ginger, dry red chiili & fennel seeds in a mixer jar then coarsely grind
• Then add bengal gram, salt in the same mixer jar & coarsely grind [ Don’t add too much water]
• Then transfer mixture to a bowl add sambar onion, corinader leaves, rava, grated beetroot mix well.
• Divide the mixture into equal size balls then flatten.
• Heat enough oil in a pan deep fry both sides till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tea or coffee.

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