Beetroot vadai recipe with quick video, baked version, deep fried version and detailed stepwise pictures.
I always make ulundhu vadai for festivals as Vj and Aj likes it. Even cabbage vadai, keerai vadai is made with urad dal at home. I love to make paruppu vadai for change, but I make it very very rarely. Last week couple of follower friends asked for beetroot vadai recipe. Since we now a days order weekly groceries online, the veggies and ingredients are very limited. I had one beetroot lying in fridge for a long time now.
Thank god beetroot stays good for long time. I always buy beetroot for making poriyal for myself as no one likes it at home. I postpone as much as possible and then only cook it. This time also same thing happened. But since they asked I thought I should atleast try making post.
To my surprise Aj loved it. Since I added ginger, garlic, fennel and mint leaves, the aroma was really good for him while I was making. He asked would it taste like the cutlet? I asked him to give it a bite. But ended up having it as mid afternoon snack with a bit of tomato chilli sauce. I was really happy that he had paruppu vadai with beetroot in it.
Beetroot vadai recipe
Equipments (Amazon Affiliate links)
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Food
Ingredients
- 1/2 cup chana dal/ kadalai paruppu
- 3/4 cup grated beetroot
- 1 onion
- 1 garlic pod big variety
- 1 piece ginger same size as that of garlic
- 4 green chilli
- 2 tbsp besan flour optional
- 2 tbsp coriander leaves chopped
- 10 mint leaves chopped roughly
- 1 tsp fennel seeds I used powder
- 1/8 tsp baking powder Only for baked version
- Salt as needed
- Oil as needed
Instructions
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Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.
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Grate beetroot, measure 3/4 cup.
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Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.
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First grind ginger, garlic and green chilli. Add onion and process to chop roughly.
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Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.
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Transfer to mixing bowl and process grated beetroot too coarsely.
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Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.
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Add besan for binding. You can skip if the ground dal itself is ground enough to bind.
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You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.
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Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil.
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Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai.
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After a minute, flip and cook in medium flame until golden in colour.
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Drain over paper towels.
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To Bake beetroot vadai: Pre heat oven at 220 deg C.
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Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease.
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Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.
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Use a spatula and carefully flip the vadai as the oven will be hot.
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Once golden take out and give 2 mins standing time before eating.
Video
Notes
- You can finely chop the ingredients if not using food processor. Doing the same in mixie also gives good results, but just do it in short pulses.
- Increase beetroot quantity for more pinkish looking vadai. Do not exceed more than 1 cup for this recipe.
- Baking powder is for softness and to enable the vadai cooked from inside while baking.
Beetroot vadai method:
- Wash and soak chana dal/ kadalai paruppu for 3 hrs minimum. Drain water over a strainer, set aside.
- Grate beetroot, measure 3/4 cup. Gather other ingredients needed. I used my food processor for chopping part. You can either chop with knife or roughly even grind it in mixie itself.
- First grind ginger, garlic and green chilli. Add onion and process to chop roughly.
- Transfer to mixing bowl. Add drained chana dal and grind to coarse mixture but enough to bind. No need to add water as onion beetroot will leave out water.
- Transfer to mixing bowl and process grated beetroot too coarsely.
- Mix beetroot, dal, other ingredients we processed, along with salt, coriander, curry, mint, fennel.
- Add besan for binding. You can skip if the ground dal itself is ground enough to bind. You can also optionally refrigerate for an hour for more intense flavour from the ingredients to mix together.
- Heat oil in kadai. In a small bowl, keep water. Grease you hands with water. Roll into lemon sized ball and flatten slightly to vadai. Pat the sides to shape and drop carefully to oil. Oil should be hot. Add 4 -6 vadai per batch depending on the amount of oil / size of kadai. After a minute, flip and cook in medium flame until golden in colour. Drain over paper towels.
- To Bake beetroot vadai: Pre heat oven at 220 deg C. Line a baking try with butter paper. Sprinkle a tsp of oil and brush to grease. Mix baking powder well to the vadai dough. Arrange flattened vadai in the tray. Bake for 25 mins, flipping the vadai halfway through.
- Use a spatula and carefully flip the vadai as the oven will be hot. Once golden take out and give 2 mins standing time before eating.
Enjoy hot as such or you can have it with coconut chutney.
The post Beetroot vadai recipe, Beetroot paruppu vadai appeared first on Raks Kitchen.
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