PREP TIME: 60 Mins
COOKING TIME: 15 Mins
Beetroot – 1 cup chopped
Toor dal – ½ cup
Onion – 1
Curry Leaves – 1 sprig
Salt – per taste
Chilli powder – 2 teaspoons
Oil – for deep frying
STEP 1: Soak the toor dal for 45 minutes and grind to a coarse paste.
STEP 2: Chop the beetroot and blend to make puree. Transfer the puree to a mesh sieve and let the excess water/beetroot juice drain from the beetroot puree.
STEP 3: In a bowl add the toor dal, beetroot puree, finely chopped onion, salt, chilli powder and curry leaves. Mix well. (Make sure the mixture is thick. If the mixture has excess water, you will not be able to shape the vadai).
STEP 4: Heat oil in a deep pan.
STEP 5: Take a portion of the beetroot mixture and make small balls or flatten the small ball to make vadai. Toss it gently into the hot oil.
STEP 6: Cook till the vadai changes to a darker color or till the bubbles in the oil subsides.
TIP: Beetroot vadai can be served with rice or can be served as an appetizer.