Yet another item famous in chettinad, a sure choice for lunch when kids are at home. This if left over can be given as an evening snack as well. This vadai will go very well with Rasam ,sambar as well as curd rice. Only thing is that you should make sure that you add enough chilies to hide the sweet taste of beetroot. It is not a must that the vadai should be hot while eating. If you want it as a snack then you have to make it crispier and serve hot.
Beet root -2 small ones (grated)
Channa dhal-1/2 cup
Thoor dhal-1/2 cup
Fennel seeds-1 teaspoon
Turmeric powder-a pinch
Curry leaves, coriander leaves-little
Grated coconut-2 tablespoons
Chopped onion-1/2 cup
Soak the dhal, chilies and fennel seeds for 10 to 15 minutes. Drain the water. Using the small jar of the mixie grind the dhal in such a way that it is neither too smooth nor too watery. For that don’t fill the mixie to the full. It should be only half filled. First grind the chilies nicely then add the dhal. Don’t worry if there if one or two dhal are left without grinding. After grinding the entire dhal mix the grated beetroot, onion, coconut, salt needed, turmeric powder, asafetida and curry leaves with that. Keep 4 tablespoons of oil in a frying pan and heat nicely. When the oil becomes hot sim the stove, make small vada’s out of the mix and put into the oil one by one. After 2 minutes turn the stove to medium flame and go on turning the vada’s both sides and cook till there is not much sound in the oil. You should always be careful about the oil heat. If it is too low, the vada will drink oil. If very hot the vada will get burnt and not cooked. So the flame should always be medium.