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.