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.
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.
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.