Beetroot vada Learnt this yummy recipe from my grandmother on my recent visit to back home. An tasty alternative way to use the healthy vegetable. Ingredients: Beetroot - grated 2 cups Toor daal - 0.5 cups Channa daal - 0.5 cups Jeera - 1 tsp Fennel seeds - 1 tsp Coconut - shredded 4 tsps optional Curry leaves - few Ginger - 1 inch chopped Garlic - 3 cloves Salt - required qty Green chillies - 2 Red chilli - 1 Onion - chopped - 3 tbl spoons Oil - for frying Procedure: 1. Soak the dals together for about 1 hour 2. Coarsely grind the curry leaves, chillies, jeera, ginger, garlic and fennel seeds 3. Add the dal and grind it to a thick and coarse vada batter. If water needed, add a little shredded beetroot. Beetroot has lots of water and hence that should be sufficient 4. Mix the beetroot, onion, salt and coconut together. Leave this mixture in the fridge. Since beetroot has natural water, leaving in the fridge will cause the vada to absorb less oil 5. Heat the oil and deep fry the vada patties
Posted on: Mon, 27 Oct 2014 13:15:41 +0000
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