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Beetroot Kola Urundai/ Beetroot Balls

Jun-07-2017
Priya Tharshini
20 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Beetroot Kola Urundai/ Beetroot Balls RECIPE

Kola Urundai is a popular Chettinad snack or side dish variety that is traditionally made with meat. Bored of making vada and thought of making this with beetroot.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. Toor dal - 1/4 cup
  2. turmeric - 1/2 Tsp
  3. salt - 1 tsp
  4. onion - 1/4 cup
  5. Channa dal - 1/4 cup
  6. garlic - 1/4 cup
  7. Sombu - 1 tsp
  8. cumin seeds - 1 tsp
  9. Red chilli - 2
  10. coconut - 4 tbsp
  11. Grated Beetroot - 1 cup
  12. oil - for deep frying
  13. Roasted gram dal - 2 tbsp
  14. Water- for soaking dal

Instructions

  1. Wash & soak both the Toor dal and channa dal together for minimum 1 hour. Then drain the water completely.
  2. Drain the soaked dal along with salt and turmeric.Grind it in a mixie jar using pulse mode. Do not add any water. 
  3. The mixture will be coarse after grinding. Transfer the mixture to a mixing bowl.
  4. Add in the onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the without adding any water.
  5. Then add the fresh shredded coconut and grind it coarsely. Transfer the mixture to the bowl along with dal paste. Then add the grated beetroot.
  6. Mix well. Take 2 tbsp of roasted gram dal in a blender to a fine powder. Add it to the bowl & Mix well.
  7. Divide it into equal sized balls. Heat the oil for deep frying. Once the oil is hot drop the balls into it slowly. Cook the oil in low flame.
  8. Cook all sides by turning at regular intervals. Once done remove from oil and add it to the paper towels. Repeat the process to cook all balls.
  9. Beetroot balls are ready to serve.

Reviews (1)  

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Mani Kaur
Jun-08-2017
Mani Kaur   Jun-08-2017

Amazing...

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