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09 December 2012,22:42 by
J.Sujatha

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CHETTINAD BEETROOT VADAI

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Grind the dhal with the red chilies, cumin seeds and fennel seeds, gradually add little water as required to make a thick batter.
  • Transfer to a large bowl.
  • Add the beetroot, onions, coriander leaves, ginger, green chilies and salt to the batter. Mix well.
  • Take spoonful of batter and shape like a ball. Flatten with your fingers into a round patty. Make the remaining vadai in the same way.
  • Heat the oil in a deep frying pan or wok. Drop a few vadai at a time into the oil and fry till golden brown. Remove from oil and drain on paper towels.
  • Serve hot with any chutney

INGREDIENTS

  • 30 grams finely shredded beetroot
  • 150 grams finely chopped onion
  • 75 grams chopped coriander leaves
  • 1 tablespoon minced fresh ginger
  • 145 grams chana dhal, rinsed, soaked and drained
  • 2 dried red chilies, kept whole
  • ¾ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 green chilies, finely chopped
  • Salt, to taste
  • Cooking Oil for deep-frying

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