BEETROOT MASALA VADAI

Hi friends,
Beetroot Masala vadai is a healthy version of  the regular masala vadai. Especially for children who are very fussy eating beetroot, this is an ideal recipe. It can also be had as an evening snack.

Ingredients:

• Chana dal or kadalai paruppu - 1 cup 
• Beetroot - 1, small size, grated
• Red Chillies - 6 to 9 numbers, depending on the desired level of spiciness required
• Jeera or cumin seeds - 1 teaspoon
• Saunf or fennel seeds - 1 teaspoon
• Ginger - 1inch, finely chopped
• Garlic - 6 cloves, finely chopped
• Asafetida powder - 1 teaspoon
• Onion - 1 medium sized, finely chopped
• Curry leaves - a handful, roughly chopped
• Salt as required
• Oil for frying

Method:

• Soak the chana dal or Kadalai paruppu in water for 1 hour
• After 1 hour drain off the water
• Grind the soaked chana dal in a mixer grinder  along with jeera, saunf, dry Red Chillies, ginger, garlic, asafoetida powder and salt
• Grind to a course paste in a mixer grinder  
• Transfer the mixture to a mixing bowl
• Add the grated beetroot, chopped onions and curry leaves
• Mix well
• Divide the mixture into small portions
• Make round balls from the small portions, you can wet your palms before making the balls
• Gently flatten the ball in the centre to get the desired shape of a vada
• Heat oil in a kadai 
• Drop the vada in hot oil
• Deep-fry the vadas till they are done
• Remove from oil
• Place it on a kitchen tissue (paper towel) to drain off the excess oil
• Serve hot

Tips:

• While adding the beetroot, make sure to squeeze out the excess water that oozes out from the beetroot and then add it to the mixture, else, there is a chance of the mixture becoming very watery thereby making the vadas very oily after frying

Please do try this recipe and enjoy the art of cooking!!!

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