Beetroot vadai-Beetroot vada recipe -Beetroot masala vada -Chettinad Beetroot lentil fritters with detailed step by step photos and Video recipe.
Hi Everyone, I hope you all doing well.
Today, I’m sharing a traditional Chettinadu evening snack recipe Beetroot vadai-Beetroot Vada-Beetroot Fritters. Deep fried snack made with beetroot grate and soaked lentil. This Beetroot vada recipe is regular vistor in my mom kitchen 🙂 Yes, she often used to make this for us, because during my childhood days, I was a very picky eater. During my childhood, I was a very picky eater. If cooked curry or thoran, My sis and I wouldn’t eat beets. So, my mom use to make like this, when cooked this ways, we can’t get enough of them.
If you are like me, very fussy about eating beetroot, cooked as curry, thoran, or as whatever. Do try like this way. I’m sure you will like it. If you get a chance to try and liked the recipe. Don’t forget to share your valuable comments.
Beetroot vada is a twist to our Nadan Parippu Vada, few extra ingredients needs to be added. You can make this vada with different kind of vegetable grate too. You can also add other veggies like carrot, corn and also shallots.
Finally, check out my other snacks recipes with this post of beetroot vadai-beetroot vada recipe. It incudes Uzhunnu Vada-Medhu Vada, Nadan Parippu Vada, Chemmeen Prawn Vada, Thayir Vada,
Also, you might like my other recipes which is a worth trying.
Recipe Video Beetroot Vadai-Beetroot Vada-Beetroot Lentil Fritters:
Recipe card for Beetroot Vadai-Beetoot Vada-Beetroot Lentil Fritters
Beetroot Vadai-Beetroot Vada-Beetroot Fritters Recipe
Ingredients
- 1 cup Beetroot grated
- 1/2 cup Thoor Dal/Pigeon Pea
- 1/2 cup Matter Dal/Peas Dal
- 1/4 cup Chana Dal
- 2-3 nos Green Chilli or to your spice level
- 5-6 nos Dry Red chilli or to your spice level
- 15-20 nos Small onions or Big Onion : 1 big piece
- 1" piece Ginger
- 1 tsp Fennel Seeds
- 2 tbsp Rice flour
- 2 tbsp Grated coconut
- handful of Coriander Leaves:
- 2 strings Curry leaves- 2 strings
- 1/4 tsp Asafoetida powder
- Coconut Oil for frying as needed
- Salt to taste
Instructions
- Soak dals for 2 hours.
- Wash well and drain off the dal making sure the water is drained completely.
- Transfer the drained dal to the blender and blend to a coarse paste, pulse and blend to have a coarse texture.
- Crush or finely chop the ginger chilies, dried chilies, small onions, fennel seeds, coriander, and curry leave together.
- In a bowl, add the crushed mixture along with grated beetroot and asafetida powder.
- Add the coarsely grounded dal, rice powder, and combine well.
- Heat oil in a kadai in medium-hot.
- Mix salt to the dal mixture and mix well.
- Make small balls and press between the palm; press the side of the vada using your hands.
- Place the vada into the oil one by one and deep fry in medium flame, till it turns to golden, crisp, and cooked well. Stir occasionally.
- Tasty Beetroot vada is ready to serve. Serve with Tea or as a side for rice with any curry. Enjoy!
Notes
- Water should be completely drained from the soaked lentils, else you won’t get the right texture.
- The heat/flame always should be medium, if it too low then it will observe oil, and if very hot, then vada will be break or will not cook properly inside and will get burnt.
Nutrition
Do give this a try. If your kids or you are fussy eater and picky eating beetroot, try this way and incorporate it into diet and Don’t forget to share your opinions if you get chance to try this. Enjoy!
Happy Cooking!
Amudha..Thx for the sweet words.I am glad u kids loved it.Cheers!!
Hello Kothiyavunu, Thanks for this recipe.Nice idea, my kids really loved it..normally my kids don't like to eat beetroot, but today they enjoyed eating this. You have a wonderful collection of recipes.. Love the vadai,next time i will try the same with carrot.