Mildly spicy Beetroot vada is an iconic deep fried snack from the popular chettinad cuisine made with grated beetroot and soaked lentil. The texture and taste are very similar to the masala vada. This beetroot vadai recipe is very unique compared to the others, it offers a combination of sweetness from the beetroot and savoury from the vada masala. In chettinad we usually serve this beetroot vada with Sambar, Rasam or Curd Rice. You can also make it hot and crispier and have for evening snack.
PREPARATION TIME : 10 minutes
COOKING TIME : 20-25 minutes (in batches)
INGREDIENTS: (20-25 vadas)
- Beetroot medium size - 2
- Toor dal - 200 g
- Chana dal - 50 g
- Onion large size - 1
- Chopped curry leaves - 4 spoons
- Red chillies - 4
- Fennel seeds/sombu - 1 spoon
- Asafoetida/Hing powder - 1 pinch
- Oil for frying
- Water for soaking
- Salt
DIRECTIONS:
1. Get ready with all the ingredients. Peel the skin and Grate the beetroot and keep side. Finely chop the onions and keep aside.
2. Wash toor dal and chana dal 2-3 times with water. Soak toor dal and chana dal for 1 hour. Slit the red chillies and soak in water for 5-8 minutes.
3. Add soaked chillies and fennel seeds to mixie, and grind it. (Tip: Soaking red chillies in water enables uniform and easy grinding.)
4. Grind the soaked dal to coarse paste without adding water. (Tip: If needed sprinkle some water while grinding.)
5. Add the ground dal, red chilly paste, chopped onions, chopped curry leaves, salt and hing powder to the grated beetroot. Mix well and make a dough.
6. Heat oil in a kadai for deep frying. The oil should be hot enough for frying. (Tip: To check the temperature of oil, drop small portion of dough, the dough should come up steadily and gradually.)
7. Take small portion of dough and make balls and slightly flatten it using the fingers.
8. Drop the vadas into oil, in batches. Flip and cook well both the sides on medium flame.
9. Once the vadas turns crispy, remove to tissue towel and absorb excess oil.
10. Here your beetroot vadas are ready to serve and Enjoy!.
ADDITIONAL TIPS:
=> Keep eye on flame, If the flame is low the vada absorbs more oil. If the flame is high the vada burns without cooking.
=> Do not add water while grinding dal and red chillies. If the dough is watery adjust the dough by adding rice flour/gram flour, but the taste of the vada slightly changes.
=> The specified amount of spiciness is sufficient for me. If you need more or less spicy, adjust the quantity of red chilly accordingly.
=> If you want sweet beetroot vada, you can reduce the amount of red chillies.
=> You can also add 1/4 spoon turmeric powder to the vada dough.
Comments
Post a Comment