Beetroot Vada

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Beetroot Vada is a deep fried,  mild sweetish South Indian fritter

Beetroot Vada

Beetroot Vada is a deep fried,  mild sweetish South Indian fritter.
The dhals are soaked for an hour and grind coarsely with fennel seeds and green chilies. The batter is flattened and deep fried in oil.
They will be perfect eve snack and sure you will love the touch of beet in vada.

Try this authentic and easy to make recipe of beetroot vada.

 
Prep Time: 20 min
Cook Time: 30 min
Total Time: 1 hr
Recipe type: Appetizer/Snack
Cuisine: Indian
Serves: 4-5 persons
Yeild: 8-10 vadas
 
 

Ingredients

  • Beetroot finely grated – 2 cup
  • Chana dal  – 1 cup
  • Toor dal – ¼ cup
  • Rice flour- 2 tbsp
  • Fennel seeds – 1 tsp
  • Green chilly – 1 or 2
  • Salt to taste
  • Oil to fry
  • **Indian spices: Glossary of Cooking
Beetroot Vada 1

 

Instructions

Wash and soak the dhal for 1 hr.

Drain water completely.

Grind in a blender with fennel seeds, salt and green chilly.

 

 
Beetroot Vada 2

 

Grate beetroot in a grater to very fine pieces.

Mix everything in a bowl.

Make it into a small patty.

 

 
 

Beetroot Vada 3

 

 

Heat oil in a pan.

Drop the patty in hot oil and deep fry to reddish brown.

 

 

Beetroot Vada 4

 

Beetroot Vada 5

 

 

Serve it hot.

 

Beetroot Vada 6
 
 

 

 

Beetroot Vada

Beetroot Vada is a deep fried,  mild sweetish South Indian fritter.
The dhals are soaked for an hour and grind coarsely with fennel seeds and green chilies. The batter is flattened and deep fried in oil.They will be perfect eve snack and sure you will love the touch of beet in vada.
Try this authentic and easy to make recipe of beetroot vada.


Prep Time20 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Author: hindustanisakhisaheli

Ingredients

  • Beetroot finely grated – 2 cup;Chana dal  – 1 cup;Toor dal – ¼ cup;Rice flour- 2 tbsp;Fennel seeds – 1 tsp;Green chilly – 1 or 2;Salt to taste;Oil to fry

Instructions

  • Wash and soak the dhal for 1 hr.
    Drain water completely.
    Grind in a blender with fennel seeds, salt and green chilly.
    Grate beetroot in a grater to very fine pieces.
    Mix everything in a bowl.
    Make it into a small patty.
    Heat oil in a pan.
    Drop the patty in hot oil and deep fry to reddish brown.
    Serve it hot.


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