Beetroot vadai is a Traditional Chettinad evening snack recipe. Chettinad is a region in southern Tamil Nadu and, the cuisine of nattukotai chettiars community is called the Chettinad cuisine. Chettinad cuisine is considered as most delicious cuisines of Tamilnadu. It is one of the world-famous Indian Cuisines. Every single restaurant all over the world has at least one Chettinad dish on the menu. Especially you will definitely see the Chicken Chettinad on the menu. Good news is I have already shared the recipe for Chicken Chettinad dry please check the recipe here.
I usually serve the beetroot vadai with thakkali sadam(Tomato rice) for lunch box.
You may also like other chettinad recipes like kalla veetu aviyal, ennai kathririkai kulambu, vendakkai kara kulambu, paal paniyaram and so on.
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Ingredients :
- 1/4 cup of chana dal
- 1/4 cup of toor dal
- 3- short red chili
- 1/2 tsp of fennel seeds
- 2 tbsp of coconut
- 5- curry leaves
- 5 – mint leaves-chopped
- 1 tbsp of chopped coriander leaves
- 1/2 to 3/4 tsp of salt
- 1/4 cup chopped onion
- 1/4 cup of finely grated beetroot
- 1/8 tsp of asafoetida/hing
Procedure:
Step 1:
1. In a bowl add the chana dal,toor dal, short red chili, and fennel seeds. Add in the water and, let it all soak for 3 to 5 hours. Make sure the water level is an inch above the dal.
Step 2: Vadai Batter:
1. After 3 to 5 hours, drain the dal then, first, grind the chili and fennel seeds along with some dal to a fine paste and transfer to a small bowl. Then, grind the rest of the dal to slightly coarse paste similar to masala vada and combine the dal and already ground chili paste.
2. Add the grated coconut, onion, mint,curry leaves, and coriander leaves to the dal and mix well. Do not add the salt yet. Keep the vada batter aside.
Step 3:
1. In a frying pan, the heat required oil for deep fry.
2. Once the oil is hot, add the required salt and grated coconut to the vada batter and mix well and immediately drop small lemon size balls to the oil. Do not disturb the beetroot vadai until the outer surface cooked well about a one-half minute or so. Then keep tossing the beet vadai now and then, until vada is evenly cooked from inside. Remove the beetroot vadai from the oil and place it on kitchen tissue to absorb the excess oil.
3. You can also make small patties. If you find it difficult to make patties then simply make small lemon size balls.
Enjoy the beetroot Vadai with hot tea or coffee.
Note:
Just before frying the vadai, mix the beetroot and salt to the vadai batter. Also, don’t store the batter for after use because the water content from the beetroot will make the batter loose.
