Beetroot Masala Vadai/ Vada

Beetroot masala vadai is an excellent snack recipe which will turn your evenings colourful, tasty, crispy and healthy too.

The first time when I made this at home is a long back, after my husband gave an idea of using beetroot along with masala vadai to create a new recipe. Infact many love my masala vadai recipe and I liked this beetroot masala vadai a lot.

After I made beetroot cutlets, I had some beetroot left and I went ahead with this recipe for my youtube channel and blog. Iam really happy to bring this wonderful recipe to you all.

Coming to the recipe, I have used the quantity of beetroot little more than chana dal as it gives a good pink colour to vadas. I have used gram flour/besan to bind everything together. You can use upto 2 tbsp. Skip, if you don’t require it.

It goes well with coconut chutney or anyother chutney, you prefer. You will never go wrong with this recipe. Just give it a try and enjoy with a cup of coffee/tea❤

Here is my video going step by step through the process:


1 cup= 200 ml.

Grated beetroot- 1 cup
Chana dal- 3/4th cup
Onion- 1 small (finely chopped)
Ginger- half inch (finely chopped)
Green chilli- 2 or 3 (finely chopped)
Curry leaves- 8 to 9 leaves
Gram flour/ Besan- 1 or 2 tbsp
Coriander leaves- 2 tbsp
Asafoedita powder- 1/4th tsp
Salt- as needed.

To grind:
Cinnamon stick- 1 piece
Fennel seeds- 1/2 tsp
Cumin seeds- 1/2 tsp.


Clean the chana dal well in water and soak for 2 hours.

Grate beetroot to make 1 cup.

Soak chana dal in water for 2 hrs. Drain water ftom it. Add drained chana dal to mixer jar. Add asafoedita powder and salt. Grind it to coarse without adding water.
Grind the “to grind” ingredients to powder.
Add grated beetroot, chopped onion, ginger, green chilli, ground powder, curry leaves and coriander leaves to the ground chana dal. Mix it well.
Add gram flour/besan only if needed to bind everything together. Add as required. I added 1 tbsp of gram flour/besan. Skip if you don’t require it. Flatten the ground dal to check if you are able to make shapes out of it. It is ready to get fried.
Heat required oil in a kadai/pan to deep fry the vadas. Once the oil is hot enough, keep the flame in medium and pinch a ball from the ground dal, flatten between the hands, deep fry till it is golden, crisp on both the sides. Deep fry vadas in batches. Do not crowd the kadai/pan. Vadas are ready.


Gram flour/ besan is used for binding. Adjust the quantity of gram flour so that you can flatten the ground dal to shape it. I used 1 tbsp. Skip if you do not need it.
   Beetroot has it’s own moisture. Do not add water to ground chana dal.