Beetroot Vadai | How to make Beetroot Vadai

By Priya Alagappan  |  9th Jan 2016  |  
5 from 1 review Rate It!
  • Beetroot Vadai, How to make Beetroot Vadai
Beetroot Vadaiby Priya Alagappan
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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.

Beetroot Vadai, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Beetroot Vadai is just mouth-watering. This amazing recipe is provided by Priya Alagappan. Be it kids or adults, no one can resist this delicious dish. How to make Beetroot Vadai is a question which arises in people's mind quite often. So, this simple step by step Beetroot Vadai recipe by Priya Alagappan. Beetroot Vadai can even be tried by beginners. A few secret ingredients in Beetroot Vadai just makes it the way it is served in restaurants. Beetroot Vadai can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Beetroot Vadai.

Beetroot Vadai

Ingredients to make Beetroot Vadai

  • 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

How to make Beetroot Vadai

  1. Wash and soak the channa dhal for 30 minutes and drain the water completely.
  2. Grind it in a blender with fennel seeds, red chillies and salt. Grind it into a coarse paste.
  3. 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.
  4. Take a plastic cover and take a small portion of the mixture, then flatten it in your palms.
  5. 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.
  6. Drain it in a paper towel and enjoy the taste.

Reviews for Beetroot Vadai (1)

Moumita Samanta3 years ago