With every crunch, this crispy and addictive vadai comes with a mouth full of healthy beetroot, fresh spices and curry leaves. It’s a great side dish and a yummy snack too!
Add beetroot, onions, curry leaves, asafoetida and salt to vadai batter 
Mix well 
Roll into even sized balls 
Pat out the balls and fry in oil 
Beetroot Vadai
With every crunch, this crispy and addictive vadai comes with a mouth full of healthy beetroot, fresh spices and curry leaves. It's a great side dish and a yummy snack too!
Servings: 30 pieces
Ingredients
- 1 cup toor dhal
- ½ cup channa dhal
- 1 cup grated beetroot
- 1 cup red onion (chopped)
- 8 dry red chilies
- ½ tsp chili powder (optional for more spice)
- 10 curry leaves (chopped)
- 1 tsp fennel seeds
- ¼ tsp asafoetida (also known as hing or perungayam)
- salt to taste
Instructions
- Soak toor dhal and channa dhal in a mixing bowl for 1 hour.
- In a food processor, coarsely grind the soaked dhal with fennel seeds. If needed, add very little water to help with grinding. When ground, transfer to a mixing bowl.
- Add beetroot, onion, curry leaves, asafoetida and salt to the batter.
- Mix the batter and make round balls.
- Heat oil in a frying pan. Once the oil is hot, flatten the balls into discs, carefully drop into oil and fry.
- When golden brown, carefully flip and fry the other side. When done, both sides should be golden brown.
- See below for additional varieties.
