This interesting Vada recipe is another from the Sanjeev Kapoor repository..
1. Grind together the soaked gram dal, red chilies, aniseed, garlic, curry leaves and salt.
2. Transfer to a bowl, add the grated beetroot and chopped onions. Mix well.
3. Heat oil on medium heat for frying. Take small rounds of the vada batter and flatten them lightly.
4. Deep fry till golden brown. Take care here re the colour as the natural deep hue of the beetroot might be misleading.
5. Drain excess oil and serve with chutney or ketchup.
BEETROOT VADA
Ingredients :
Beetroot - 1 (grated)
Garlic cloves - 4 to 5
Onion - 2 medium (chopped)
Dry Red Chilies - 2
Bengal gram (Chana dal) - 1 cup (soaked)
Aniseed (Saunf) - 1 tsp
Ginger - 1 inch piece
Curry leaves - 10 to 12
Rice flour - 2 tbsps
Salt to taste
Garlic cloves - 4 to 5
Onion - 2 medium (chopped)
Dry Red Chilies - 2
Bengal gram (Chana dal) - 1 cup (soaked)
Aniseed (Saunf) - 1 tsp
Ginger - 1 inch piece
Curry leaves - 10 to 12
Rice flour - 2 tbsps
Salt to taste
Method :
1. Grind together the soaked gram dal, red chilies, aniseed, garlic, curry leaves and salt.
2. Transfer to a bowl, add the grated beetroot and chopped onions. Mix well.
3. Heat oil on medium heat for frying. Take small rounds of the vada batter and flatten them lightly.
4. Deep fry till golden brown. Take care here re the colour as the natural deep hue of the beetroot might be misleading.
5. Drain excess oil and serve with chutney or ketchup.
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