Name: Beetroot Vadai recipe by Priya Alagappan at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: Beetroot - 1 Big (Grated); Channa Dhal - 100gm (Soaked); Onion - 1 (finely chopped); Red Chillies - 3; Fennel Seeds - 1/2 Tsp; Rice Flour/Corn flour - 1 Tsp; Coriander Leaves - few finely chopped; Salt to taste; Oil to deep fry

ABOUT Beetroot Vadai RECIPE

Beetroot Vadai is an unique snack that can be prepared for lunch. Some people do not like to eat Beetroot due to its sweetness. For those, we can make this vadai at home. The sweet taste of the beetroot blends well with the Channa dhal, red chillies, fennel seeds to make for a great snack.This Vadai can also be served as a starter.

Ingredients Serving: 6

Beetroot - 1 Big (Grated)
Channa Dhal - 100gm (Soaked)
Onion - 1 (finely chopped)
Red Chillies - 3
Fennel Seeds - 1/2 Tsp
Rice Flour/Corn flour - 1 Tsp
Coriander Leaves - few finely chopped
Salt to taste
Oil to deep fry

Instructions

Wash and soak the channa dhal for 30 minutes and drain the water completely.
Grind it in a blender with fennel seeds, red chillies and salt. Grind it into a coarse paste.
Transfer this mixture to a vessel and add the grated beetroot. Then add finely chopped onion, rice flour and chopped coriander leaves and mix everything well.
Take a plastic cover and take a small portion of the mixture, then flatten it in your palms.
Heat oil in a deep non stick pan and drop it slowly in hot oil. Fry both the sides. Keep the stove on a medium flame so that the beetroot gets cooked evenly.
Drain it in a paper towel and enjoy the taste.

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