Mostly beetroot comes under the category of the corned vegetables as for kids. Me too just hated beetroot when i was small. My amma (mother) will try to give it in different forms, but I never liked any, even the beetroot jam served in marriage functions (in those days). But as days passed by experiencing hostel life in college, even beetroot tasted better for me. So started having beetroot.
This idea of beetroot vada came from my neighbour. She made beetroot vadas and passed it to me and I loved the taste. So I got the veges the next day itself and tried those vadas. They came out well, so sharing it with you guys. Hope you ll like it.
Prep time 2 hours ( For soaking the bengal gram)
Cooking time 25-30 mins
Ingredients
3/4 cup Bengal Gram
1 Beetroot grated
2 tsp Fennel seeds/ Perunjeeragam
7-8 Small Onion chopped
3 Chilly chopped
2 tbsp Coriander leaves chopped
1 tbsp Mint leaves (optional)
2 tbsp Rice Flour
A pinch Hing
As per taste Salt
For deep frying Oil
To Grind
1 inch sized Ginger chopped
6-7 garlic pods
Procedure
1. First soak the bengal gram for two hours. Then drain the water and take a little bengal gram (2 tbsp) and keep aside before grinding.Then grind the remaining soaked gram into a course paste.
2. Make the paste of ginger and garlic.
3. Grate the beetroot and saute it until the raw smell goes off. Saute by just adding 1 tsp oil.
4. With the coarsely grind-ed bengal gram add grated beetroot, fennel seeds, the ginger garlic paste, chopped onion, chilly, coriander leaves, mint leaves, rice flour, hing and salt. Mix it well.
5. The mix for making beetroot vadas is ready now. Now in a kadai pour the oil and deep fry the vadas. Wait for the vadas to get cooked. Drain them in paper towels.
Note:
- For these vadas you can also coarsely grind the beetroot and then saute it.
- We cant except a golden yellow color here. They will turn maroon color, so no need to fear off the vadas getting over cooked.
For sure you will start loving these vadas, give a try.
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