Beetroot Vadai ~ Guest post from Malar’s kitchen

I am Malar. I am from Madurai in India. Cooking has become my passion in the past few years, especially after marriage. Near mom, I never tend to enter kitchen but now I need to. I started to enjoy cooking and it is a great relaxation. Blogging started just for fun in February 2014, which turned me to be a serious blogger!!! I started learning a lot of tips from co bloggers which is totally exciting. Cooking is an art, I believe. You can find Indian style recipes and some fusion recipes in my blog

Do visit me at Malars Kitchen. You can get in touch with me in Facebook

This is one of my favorite vadai. Very rich in protiens, as we use lentils

I am Malar. I am from Madurai in India. Cooking has become my passion in the past few years, especially after marriage. Near mom, I never tend to enter kitchen but now I need to. I started to enjoy cooking and it is a great relaxation. Blogging started just for fun in February 2014, which turned me to be a serious blogger!!! I started learning a lot of tips from co bloggers which is totally exciting. Cooking is an art, I believe. You can find Indian style recipes and some fusion recipes in my blog

Summary

    Ingredients

    1 ⁄ 2 cups Beetroot : grated
    1 ⁄ 2 large Onion : red onion
    1 ⁄ 2 cups Toor dal :
    1 ⁄ 2 cups Channa dal :
    1 teaspoon Fennel seeds :
    1 ⁄ 4 teaspoons Asafoetida :
    1/8 teaspoon Turmeric powder :
    1 teaspoon Salt :
    6 to 7 Red Chili :
    Oil : for deep frying

    Steps

    1. • Soak Toor dal and Channa dal in water for 1 hour
    2. • Peel the skin of beetroot and grate it fine
    3. • Chop onions
    4. • Drain water and grind these two to a coarse paste without water ( if needed add 1 teaspoon
    5. water) Don’t grind it too smooth
    6. • Mix fennel seeds, asafoetida, salt, red chili (broken to pieces) and the grated beetroot with the
    7. dal
    8. • Since beetroot has some water content, when we fry the vadai it will drink up more oil
    9. • So I prefer to store it in refrigerator for at least 1 hour and then prepare the vadai
    10. • After 1 hour, take out the vadai batter. Make small round patties and keep aside
    11. • Heat oil in a pan for frying. Make sure it is in medium hot. It should not be too hot , as well not
    12. yet heated up
    13. • Just to ensure, make a very small ball from the batter and throw it in the oil, it should come up
    14. immediately. This means oil is ready now for frying
    15. • Slowly add the patties and fry it. To know when it is done, the sound of oil should come down
    16. • Remove from heat and place it in paper towel to soak up extra oil. Then serve it
    17. Hope you liked my post dear friends
    18. Once again Thanks Beula for the opportunity

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