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Tuesday, May 20, 2008

Beetroot Vadai

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
Red chillies-5
Turmeric powder-a pinch
Asafetida-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.


Cham said...

Such a nice idea to sneak those veg in deep fried item... They will be perfect eve snack, love the touch of beet in vada!

Illatharasi said...

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Vidhya Iyer said...

Hi solai, This vadai is mouth watering. I will try during this weekend. Visit my blog if u get a chance. Also can u pls tell me how did u put dropdown menu in your blog. I am looking for this am not a computer engr. :-)

Vidhya Iyer said...

Since i ran out of beetroot, i tried this with carrot(!) it was also really good

RoboX said...

If your using canned beetroot or the vadai disintegrates due to water add rice flour, the vadai comes out great!

Muthatha said...

Thanks Achi. Your recipes are great - nothing ever goes wrong and the food turns out perfect each time. I also value the bits of social history you weave into your recipes.
I have tried baking the vadais instead of frying them and it works out well. Preheat oven to 450 degrees, rub oil on both sides of vadais and oil the tray as well. Non stick tray works best. I haven't timed the baking but its better to keep an eye on the vadais and turn them over half way through.
Solai Achi Vazhga!

SM said...

I have been trying your recipes one at a time and I have to say they are awesome.

Thanks for sharing them Solai.


noel said...

thank you so much for this wonderful recipe, it came out very well.

unnamalai said...

a good taste a good supportfrom ur side

Skl said...

Hello aunty,
We tried this recipe,it turned great,nice blend of beet root flavour with other ingredients,
Thanks a ton,skl

sharmila said...

hello Achi,
is this vadai shallow fry as you asked to use only 4 tablespoon of oil????
deep fry means u need atleast 1 cup oil
please clarify my doubt. thanks

Solai Chidambaram said...

You have to deep fry the vadai sharmila.