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PrintCHETTINAD BEETROOT VADAI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the dhal with the red chilies, cumin seeds and fennel seeds, gradually add little water as required to make a thick batter.
- Transfer to a large bowl.
- Add the beetroot, onions, coriander leaves, ginger, green chilies and salt to the batter. Mix well.
- Take spoonful of batter and shape like a ball. Flatten with your fingers into a round patty. Make the remaining vadai in the same way.
- Heat the oil in a deep frying pan or wok. Drop a few vadai at a time into the oil and fry till golden brown. Remove from oil and drain on paper towels.
- Serve hot with any chutney
INGREDIENTS
- 30 grams finely shredded beetroot
- 150 grams finely chopped onion
- 75 grams chopped coriander leaves
- 1 tablespoon minced fresh ginger
- 145 grams chana dhal, rinsed, soaked and drained
- 2 dried red chilies, kept whole
- ¾ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 green chilies, finely chopped
- Salt, to taste
- Cooking Oil for deep-frying
6 comments for “Chettinad Beetroot Vadai”
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