Beetroot Vadai

Beetroot Vadai (Vegetarian)

Part A

2 cups Toor Dhal soaked overnight

Fennel seed

1 dried chilli

 

Part B

2 cups grated beetroot

1 clove garlic, grated or chopped finely

Bombay onion chopped finely

curry leaves chopped finely

cilantro chopped finely

salt

 

1. Grind ingredient A with a little water (not to fine, else the vadai looses its texture)
2. Mix with ingredients B
3. Grated beets releases a lot of juice so instead of removing this, thicken the batter with rice flour (which gives the vadai the crunchiness) and gram dhal flour (chickpea flour).
4. Make patties and shallow fry.

Enjoy as tea time snack with hot masala tea